Restaurant - Sous Chef/Cook GB
Great Blue Resorts owns and operates 10 private resort lakefront properties located throughout Ontario’s cottage country. These properties offer outright ownership of beautiful pre-manufactured seasonal recreational cottages. Our resorts have full facilities including community areas, swimming pools, splash pads, multi-sports courts, playgrounds and beaches.
ROLE OF A Sous Chef
Sous Chef Role Overview
The Sous Chef role at Great Blue Resorts is fundamental in the overall success of the restaurant business. The Sous Chef will oversee all of the daily operations of the restaurant in the absence of the Chef. They will manage or delegate the management of the restaurant’s employees, including scheduling, and assigning duties and responsibilities. The Sous Chef will be responsible for maintaining the overall culture of the restaurant and to ensure that staff also represents and embraces Great Blue Resorts culture and goals.
Skills
A Sous Chef should possess strong time management and communication skills. The Sous Chef must have people skills with the ability to lead and motivate a team, knowledge of products, purchasing and generating sales while achieving customer satisfaction. The Sous Chef possesses the skills to plan and execute meals from start to finish. The Sous Chef should possess the tools to effectively self-manage their revenue generation activities according to the minimum performance expectations.
The Sous Chef participates in the preparation and serving of meals; determines timing and sequence of operations required to meet serving times; inspects kitchen and equipment for cleanliness; and oversees proper storage and preparation of food.
The Sous Chef’s role is to ensure the maximum profitability of all sales activity in the restaurant, while providing customer satisfaction through high standards of service and positively impacting the overall customer experience. The Sous Chef in conjunction with the Chef is responsible for the maintenance of the restaurant which includes but is not limited to, stocking, inventory control and sales records.
Financial management
The Sous Chefs responsibility will include but not limited to the following:
Revenue
- Menu Items
- Suggestive sell, daily specials, food/drink items to owners, contractors and vacation guests, and local clientele
- As assigned, maintain Inventory levels, order product, pricing and stocking shelves
- As assigned care and control of profit margins and maintaining the correct margins
- Expenses
All expenses related to the cost of goods sold and operating expenses of the restaurant included but not limited to:
PROPERTY
The Chef is responsible for maintaining the overall image of the Restaurant. The Sous Chef must strive to support a safe, clean and well-maintained restaurant to our daily, weekly and annual guests by supporting the resort team as required below.
- Boathouse Café Cleaning Front of House – Entrance, interior, washrooms, signage delegate
- Boathouse Café Cleaning Back of House – Kitchen, Dishwashing area , storage room and freezers
- Signage updated to promote daily specials
- Kitchen area - supplies ordered and organized, inventory restocked.
- Storage area – restocked and inventory
- Oversee all inventory tracking and monthly submissions
The Sous Chef is responsible to make the servers fully aware of any specials. The Sous Chef must ensure that the restaurant meets the expectations of the customers and lives up to its predefined brand image.
The Sous Chef must ensure:
- The restaurant is well lit, ventilated and offers a positive ambience to the customers.
- One of the major responsibilities of the Sous Chef is to make the customers feel safe and comfortable in the restaurant. It is his/her key responsibility to make sure that the customer leaves the restaurant with a positive outcome.
- The Sous Chef is responsible for managing the assets of the restaurant. The security and safety of the restaurant is his/her responsibility. The Sous Chef must ensure that sufficient inventory is available at the restaurant to avoid being “out of stock”.
- He/she or delegate along with his/her subordinates are responsible for planning, managing profit and loss.
ADMINISTRATION
The Sous Chef is responsible for the accuracy and completion of all resort related administration, paperwork and document requirements including:
- Deliveries Delegate oversees
- Check delivery for accuracy
- Receive Purchase Order in Elite Parks system
- Locate Purchase Order in Elite Parks system and PO Binder
- Photocopy for receipt binder, put receipts in accordion
- Liquor Sales
- Reports - provide daily, weekly, monthly revenue reports to Chef.
- Maintains up-to-date Safe Food Handling Certification
PEOPLE
- Manage seasonal employees assigning and following up on daily checklist activities and progress
- Manage safety training leading by example
Week in the Life of a Sous Chef
The Sous Chef schedule is a 44+ hours per week April through October to accommodate busiest business demands.
Monday to Sunday
Revenue activities reporting
- Execution of daily menu features
- Cleanliness and maintenance of equipment
- Opening and closing of the kitchen.
- Cleans food preparation areas as determined by law and company policy.
- Prepare and cook full course meals
- Prepare and cook individual dishes and food
- People management – check schedules
Monday and Thursday
- Receive products
Friday
- Receive produce
Other details
- Pay Type Hourly
- GOLDEN BEACH RESORT, 7100 Northumberland County Rd 18, Roseneath, Ontario, Canada