FIRST SOUS CHEF – NOMI RESORT, LANDS 8FIFTY RESTAURANT
Nomi Resort
4727 Elephant Lake Road, Harcourt, County of Haliburton, ON K0L 1X0
Apply by email as noted in the posting
First Sous Chef, Full-Time Position
40 hours a week, $60K annual salary
Health, Dental, Vision Benefits Provided along with Wellness Program and Uniforms

Company Description
Nomi Resort is an all season destination located in the County of Haliburton.
Nomi is currently looking for culinary staff to cover food service for its guests and catering needs; dining and lounge food service, and ongoing events throughout the year.

Primary Objective of Position:

The Sous Chef is responsible for the preparation of culinary products within the operation of an assigned work station or outlet.
Oversee areas of the kitchen operation in accordance with established company standards, policies and procedures. In collaboration with the Chef, responsible for: optimizing profits by controlling food and labor cost according to company standards, directing and managing food preparation and presentation, portion control, monitoring sanitation guidelines to ensure compliance with health regulations at all times, integration of all company policies and procedures, training, coaching, disciplining, and evaluating kitchen personnel within company’s guidelines, effectively communicating verbally and in writing in English.
Duties and Responsibilities
• Assists in the management and organization of food preparation. Expedites food production to ensure food is being presented as specified by established menu specifications and menu picture boards.
• Responsible for kitchen cooking operations
• To liaise with the Head Chef in creation, costing and implementation of new menus
• Helps control inventory and processes computer generated food and supply
requisitions
• Monitors scheduling and directs personnel to ensure that food preparation is economical and correct within budgeted labor cost goals to achieve maximum profitability
• Trains and educates all kitchen personnel on food products and food presentation to maintain high quality standards along with kitchen conduct and health requirements
• Ensures that high standards of sanitation, cleanliness and safety are maintained at all times through the use of created cleaning schedules and training programs
• Assist in creation and enforcement of controls to minimize food and supply waste and theft
• Consult with the Food & Beverage & Events Management about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items skillfully
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards
Work with management to develop policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
• Ensures that representatives from the kitchen attend service lineups and meetings
• Maintain the program of basic training for all new members of staff and to communicate performance and development issues on a regular basis to Head Chef
• To ensure effective daily communication with relevant departments
• To comply with all Nomi Resort policies and procedures to ensure that all-statutory regulations are observed and that the kitchen comply with these requirements

Skills:
• Able to work at a rapid pace while maintaining attention to detail; ability to multi-task while prepping for food service and cooking within service stations provided from the head Chef
Must have supervisory, communication, teaching, motivational and time management skills
• Must have strong knowledge of food principles and cooking techniques including cold kitchen chef experience and gourmet pastry and coffee knowledge
• Menu creation, recipe creation and food costing
• Must be clean, tidy and work in an organized fashion (high level of organization skills)
• Precision and production ability to do batch cooking and volume management
• Creativity a must

Attitude:
• Must exhibit an excellent service attitude and be willing to go out of their way to accommodate the guests and exceed their expectations
• Must maintain a level of professionalism and communicate effectively
• Must show enthusiasm for the job, the restaurant and the hotel
• Must be considerate, patient and willing to help out fellow employees
• Must have a good self-image and be able to command the respect of the employees
• Must be able to thrive under pressure and work calmly and efficiently during busy times
• Must possess strong work ethic, morals and honesty
• Work in uniform at all times in accordance with the uniform dress code policy

Accountabilities:
• Food production preparation for breakfast, lunch, dinner service and for custom groups and events, opening and closing the kitchen and resetting all food areas each working day.

A shift schedule will be in place between the hours of 8:00 am at the start of the work day until 11:30 am, with three breaks throughout the day in addition to a lunch break with the timeframe of 1:00 pm - 2:00 pm. The afternoon shift will consist of the hours from 2:00 pm until the completion of the 8 hour shift.

OTHER SKILLS AND ABILITIES
Ability to interact positively with supervisors, management, coworkers, and the public to promote a team effort and maintain a positive and professional approach. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.

LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees.

COMPUTER SKILLS
Working knowledge of various computer software programs including Microsoft Office.

ASSET BUT NOT MANDATORY:

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 5-8 pounds.

WORK ENVIRONMENT

While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level in the work environment.

EXPECTED TIME ALLOTMENT

• 95% Operations: functional operational responsibilities for the everyday preparation and production of product according to fluctuating business levels
• 5% Administration: perform administrative tasks relative to the position including ordering, inventory, contribute to staff meetings attend management meetings in absence of Chef and general human resource management.

Experience:
• Progressive Kitchen leadership: 3 years (Preferred)
• cooking: 5 years (Required)
• Sous Chef: 5 years (Required)

MANDATORY REQUIREMENTS:
- Secondary Diploma