Sous Chef - Job ID J1012-1354
Experience in the food and beverage industry; assisting with recruitment, training and coaching of staff while in a supervisory role; purchasing and receiving products and inventory control.
Knowledge of SIGA's guiding principles, structure, and First Nations culture.
Knowledge of safe food handling practices.
Knowledge of food and beverage operations, including provincial legislation/regulations.
Skills and Abilities
Ability to support change with optimism and openness.
Ability to communicate clearly and accurately, in both written and verbal form.
Ability to support and engage employees to provide exceptional customer service/hospitality.
Ability to exercise judgement regarding day-to-day priorities and situations.
Ability to facilitate progress toward team or unit goals, by promoting accountability and alignment among team members.
Ability to build and maintain strong working relationships with other departments and units.
Ability to effectively supervise others to ensure accuracy and quality of work.
Reporting to the Executive Chef, this position delivers quality, value priced dining, by ensuring that quality food is produced to meet restaurant, catering and deli needs, and assisting with kitchen management. Responsibilities include: Seasoning and cooking food in a wide variety of preparations. Supervising day to day kitchen operations, to ensure efficient and timely production of quality food. Communicating and monitoring compliance with quality standards, food safety procedures, OH&S, and SIGA/Food & Beverage policies. Assisting the Executive Chef and Food & Beverage Manager with staffing and performance management. Carrying out a wide variety of administrative tasks. Handling other related tasks as required, to produce quality meals for Casino guests.
www.siga.sk.ca/Jobs.aspx for complete job details.