Sous Chef - Lora Bay

Do you have a passion for exceptional food, high standards, and leading a talented culinary team? Lora Bay Golf Club is seeking a skilled and motivated Sous Chef to join our dynamic kitchen. Reporting to the Executive Chef, you will play a key role in delivering high-quality, memorable dining experiences for our members and guests in a quality-driven golf club environment.

 

BENEFITS OF WORKING AT LORA BAY

• Great people, beautiful location, safe and fun work environment
• Paid Training
• Free Golf
• Staff (and friends and family) discounts
• Company Events
• Paid Time Off
• Extended Health Care/Dental Care
• Disability Insurance/Life Insurance
• RRSP Match Program
• Employee Assistance Program
• On-site Parking

KEY RESPONSIBILITIES

• Oversees and directs kitchen before, during and after service.
• Expedites food items. Calls the line, calls service, checks quality and correctness of food prior to it going through the pass. Organizes food runners. Acts as the point person for all food coming out of the kitchen.
• Relieves Executive Chef on days off

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen’s food production area to ensure that established cultural and core standards are met.
• Create monthly training schedules and execute trainings professionally and up to set standards.
• Assist in the planning and development of recipes, and ensure the correct preparation and presentation is at a consistent level for all food items prepared through production and demonstration.
• Monitor food receiving shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. 
• To ensure all stocks are stored and rotated correctly in line with Food Safety requirements, following company policy to meet statutory legislation. This to include recording temperature checks of food commodities.
• To assist in ensuring the profitability of food operations and gross profit management. This to include carrying out food stock-takes as required.
• To follow all procedures and processes for food and beverage controls to meet resort requirements.
• To assist with maintaining and improvement of departmental operating standards.

 

EDUCATION AND EXPERIENCE (Education, Experience, Knowledge & Skills)

• Completion of chef training diploma 2 year.
• Red Seal Certification and fine dining experience an asset
• Ability to use computer including Microsoft Word, excel and Outlook.
• Ability to report on food costing, labour reports and scheduling.

 

PHYSICAL ENVIRONMENT/REQUIREMENTS

• Indoors and outdoors in a hot industrial kitchen.
• Fast, high-pressure environment.
• Use of sharp knives and tools, hot equipment and liquids, stoves, etc.
• Standing 90% of the time.
• Occasional lifting up to 50 pounds.
• Occasional kneeling, pushing or pulling.
• Ability to work a variety of shifts including, days, evening, weekends and holidays.

 

Vacancy Status: Replacement