AddressJob Number 24021418
Job Category Food and Beverage & Culinary
Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada
Schedule Full-Time
Located Remotely? N
Relocation? Y
Position Type Management
Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
JOB SUMMARY
We are passionate professional hoteliers dedicated to the art of hospitality! Our team members are dedicated to providing exceptional personalized service to our guests our dedication to the customer shows in everything we do. We put people first! We take care of our associates who in turn take care of the customers. Our customers are our associates, guests, owners, investors and communities. Mutual respect is at the heart of every customer exchange.
Sous Chef- The Westin Nova Scotian You love food and creating new concepts and cooking new dishes is what drives you. For you, being a key department manager and part of a team that creates a great guest experience is a role you love. You also value using your culinary and people skills so others can learn and develop.
In the role of Sous Chef, you will Be a Mentor — work with the cooks, trainees and support staff to deliver the Executive Chefs vision. Help train and develop them to make great food for all outlets, including your hotels banquet area. Be a key part of an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely. Be in charge in the Chefs absence is requested.
Be a Sponge — learning and then utilizing new culinary techniques, skills and recipes what is takes to manage people; and the various financial responsibilities of the kitchen — scheduling, budgeting, ordering, etc. Oversee the safe production, preparation and presentation of food that will ensure a great guest experience.
Be a Safety & Security Agent — follow your hotels established safety and security policies & procedures and ensure your team does the same including all sanitation and safe food handling procedures. The Sous Chef is primarily responsible for supervising and assisting in the preparation of all food items. He/she must also ensure the cleanliness and safety of the kitchen, minimize waste, and optimize cost/production ratio.
Job Requirements
ACCOUNTABILITIES:
Sous Chef must assure that all meals coming from all kitchens for breakfast, lunch, and dinner and special events are well prepared with regard to quality, consistency, eye appeal, taste and food cost. This is to be achieved by delegating the workload throughout the kitchen.
QUALIFICATIONS:
At least 3 years of progressive experience food & beverage in a hotel or related field
Valid ServSafe Certificate
College course work in related field preferred
High school diploma or equivalent preferred
Previous experience in pastry and grade manager is preferred
Reliable transportation and valid driver’s license required
Must be available to work a variety of shifts including evenings, weekends and holidays
DUTIES & FUNCTIONS (Essential):
Approach all encounters with guests and employees in a friendly, service-oriented manner
Maintain regular attendance in compliance with New Castle standards, as required by scheduling which will vary according to the needs of the hotel
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working
Comply at all times with New Castle standards and regulations to encourage safe and efficient hotel operations
Supervise all phases of the kitchen: hot food from the main kitchen and bakery, cold food from the pantry and pastry products
Make cooks aware of daily forecasts and customer counts so they can be adequately prepared to serve good hot and cold food on time
Communicate with Executive Chef and Executive Sous Chef so that any problems or topics can be discussed before they result in a dissatisfied customer
Responsible for the positioning of the cooks at their respective stations at designed times in keeping with their expertise in that area
Coordinate with production cooks all levels of production
Continually assess food portion size, visual appeal, taste, and temperature as compared to the menu items ordered
Periodically check with staff cook so that fellow employees are assured of food that is fresh, hot, and of good quality
Check all stations at the end of every shift for proper food storage and sanitation
Check staffing and adjust according to needs
Train and retrain kitchen staff when necessary
Observe company policies and procedures throughout the kitchen
Enforce “clean as you go” policy at all times and have all cooks work together with utility attendants to maintain a clean and sanitary environment
Evaluate employee performance and recommend personnel actions such as promotions, transfers, and dismissals
Prepare reports on activity, personnel, and information such as occupancy, hours worked, facility usage, work performed, and departmental expenses
Check appearance of all employees to ensure compliance with New Castle Standards of Appearance
Ensure compliance with all local liquor laws, and health & sanitation regulations
Ensure departmental compliance with S.O.P.s
Must be able to perform all Kitchen Line Cooks/ Prep / Utility positions
Be up to date on all guest services, promotions and events in the Hotel
Keep immediate supervisors fully informed of all challenges or matters requiring his/her attention
Benefits
As part of our Culinary Leadership team the successful candidate will have a competitive salary, is eligible for bonuses, flexible work schedule, and has the opportunity to make a meaningful contribution to a historical property known for its exceptional standards and excellent food service.
Comprehensive medical & dental benefits, LTD coverage, as well as additional optional coverage such as Critical Illness coverage are all available.
RRSPs available for contributions from day one, with employer contributions beginning after one year of service.
Additional benefits and perks aplenty as an employee of The Westin Nova Scotian and therefore, New Castle Hotels & Resorts.
This company is an equal opportunity employer.
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