Full-Time Sous Chef – Temporary until June 2016 in Saskatoon
Job Description
Our company is making huge strides at challenging what a hotel should be. It’s time to check in with the new Delta Hotels and Resorts and EXPECT EVEN MORE!
This is an exciting time for Delta Hotels and Resorts. Not only are we making big changes in every category of our business, we’re setting big goals for 2014 and beyond. Our mission is to become the leader in the four-star, full-service hospitality segment.
Delta’s Brand Values
We are one team.
We respect each other.
We always act with integrity.
We are passionate about what we do.
We are active leaders in our local communities.
Delta Bessborough, Saskatoons most distinguished landmark, is located in the heart of this historically rich city. Positioned on five acres of private waterfront gardens, it is nestled between two riverfront parks on the South Saskatchewan River. The hotel has 225 guest rooms, 4 restaurants and over 20,000 square feet of elegant function space. Come and work in the Castle On The River.
The mandate of a Sous Chef is to ensure that all our guests and co-workers consistently receive exceptional service from a cohesive, well-trained and professional Kitchen team. This mandate will be achieved by coordinating the activities within the kitchen on a day-to-day basis with all other outlets and banquet departments
Skills and Abilities
Work Setting
– Hotel
Ability to Supervise
– 16-20 people
– 11-15 people
Essential Skills
– Document use
– Reading text
– Continuous learning
– Computer use
– Finding information
– Job task planning and organizing
– Critical thinking
– Decision making
– Problem solving
– Working with others
– Oral communication
– Writing
Chef Category
– Sous-chef
Work Conditions and Physical Capabilities
– Standing for extended periods
– Attention to detail
– Tight deadlines
– Work under pressure
– Fast-paced environment
Additional Skills
– Maintain records of food costs, consumption, sales and inventory
Specific Skills
– Ensure quality of food and portion control
– Estimate food and labour costs
– Instruct cooks in preparation, garnishing and presentation of food and in new cooking techniques
– Plan and direct food preparation and cooking activities
– Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances
– Requisition food and kitchen supplies and equipment
– Schedule staff
– Supervise cooks and kitchen staff
– Supervise chefs de partie/specialist chefs
Work Site Environment
– Non-smoking
– Hot
Work Location Information
– Urban area
Credentials (certificates, licences, memberships, courses, etc.)
– Cook Trade Certification
– Cook Red Seal Certificate
– Safe Food Handling certificate
How to Apply
To Apply, click: Apply Here
We encourage all candidates who have the right mix of skills, abilities and a passion for excellence to apply. We thank all those who apply but only those selected for further consideration will be contacted.