First Sous Chef Job

Employer: Friday Harbour Resort LP
Position: First Sous Chef
Terms of Employment: Full-time / Permanent
Location: Innisfil, Ontario
Employment Address: 3999 Friday Drive, Innisfil, Ontario, L9S 0J7
Hours of Work: 40 hours/week
Language: English
Benefits: Eligible for discretionary bonuses and/or salary increases in accordance with company policy. Complimentary golf (friends and family rates for your Guests). Complimentary use of recreational equipment (canoeing, kayaking, Fat Bikes, snowshoes, skates, etc.). Discounts at Friday Harbour retailers and restaurants. Group medical and dental benefit coverage* Company matched pension plan and optional savings plans* Employee Assistance Program and free Headspace membership. Exclusive Friday Harbour corporate partner discounts. Training and development opportunities. Colleague events and appreciation activities. Access to Colleague Shuttle Service.
Existing Vacancy: This posting reflects an ongoing opportunity for future openings.
Salary: $55,000- $75,000 CAD / year
Contact: Please send resumes to https://jobs.dayforcehcm.com/en-US/fridayharbour/CANDIDATEPORTAL/jobs/6444/apply?flowSelection=true

Spend your days surrounded by the beauty of Lake Simcoe. With opportunities across the Resort in both guest facing and behind the scenes roles, we have something for everyone. Some of our guest facing opportunities include working on the Food and Beverage or Recreation and Leisure teams. Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort.

Role Summary
Reporting to the Executive Chef, this position is responsible for tasks that focus on leading the day-to-day activities in the kitchen. This position will be responsible for supporting the Executive Chef in all areas of the kitchen including leading associates in their duties, food production, waste control and ensuring guest and associate satisfaction is achieved while maintaining operating standards.

Responsibilities
• Oversee daily department operation, including shift briefings and daily assignments
• Understand guest expectations related to food quality and presentation and ensure culinary associates strive to exceed expectations and help build guest loyalty
• Train and coach a successful and enthusiastic culinary team and ensure associates are cross trained to support successful daily operations
• Oversee the kitchen in the absence of the Executive Chef
• Support a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job
• Motivate associates by assisting with recognition, performance reviews and performance management
• Assist with ensuring payroll processes are carried out in an accurate and timely manner
• Complete scheduled inventories, stock, and requisition necessary supplies, supporting procedures for portion and waste controls
• Together with the Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget
• Ensure compliance with all local, provincial, and federal health regulations, and train associates on the proper handling and temperatures of all food products
• Develop and maintain cleaning schedule to ensure work areas are clean and sanitary
• Report malfunctions with department equipment
• Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
• Interact with guests to obtain feedback on product quality and service levels
• Effectively address guest concerns
• Attend event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labour requirements in absence of the Executive Chef
• Serve as an individual contributor and department role model by performing technical or functional job duties
• Work with the leadership team to ensure that associates are trained and clearly understand their job roles, responsibilities, and performance expectations
• Provide constructive feedback to associates to help them develop their skills
• Collaborate with Executive Chef to develop and implement ideas and procedures to continuously improve department performance
• Ensure that department goals are communicated, understood, and met by associates
• Coach and counsel associates on work related concerns to ensure satisfaction and productivity
• Issue and distribute uniforms and ensure associates are following grooming standards
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned
• Supervising the activities of specialist chefs, chefs, cooks, and other kitchen workers
• Demonstrating new cooking techniques and new equipment to cooking staff
• May plan menus and requisition food and kitchen supplies
• May prepare and cook meals or specialty foods

Requirements:
• Red Seal Certificate will be considered an asset
• Cook’s trade certification or equivalent credentials, training and experience are required.
• A Culinary Management Diploma is an asset
• Completion of secondary school is required
• Food Handlers Certification
• First Aid Certified an asset
• Minimum of 2 years’ culinary leadership experience/experience as a sous chef
• Passion for culinary and comprehensive knowledge of fine food, wine, and service
• Previous resort experience is an asset
• Must possess excellent customer service skills
• Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
• Can mentor and inspire staff through leading, demonstrating and coaching
• Must be a strong leader, while treating the associates with proper respect

Working Conditions
• Must be able to work flexible hours including evenings, weekends, and holidays
• Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Reach overhead and below the knees, including bending, twisting, and pulling
• Move over sloping, uneven, or slippery surfaces

AI Disclosure: We may use artificial intelligence tools to assist with scheduling interviews and managing screening times. We do not use AI to evaluate applicants or make decisions during the interview process. All candidate assessments and hiring decisions are made by our recruitment and leadership teams.