sous-chef

Job Description Job Description Job title : Sous Chef Department: Culinary/Kitchen Reports to : Executive Chef Location : 500 Errol Rd W, Sarnia ON, N7V 1X7 Travel Required : Occasional Position Type : FTE Salary Range : $50,000-$60,000 Annually Purpose Statement Our purpose is to unite and enrich lives through sport, recreation, and wellness. Our vision is to be the area's premier athletic and social club, known for our strong community, comprehensive amenities, exceptional facilities, and outstanding service. As an employee at Sarnia Golf and Curling Club, you will be a key contributor to this purpose and vision, guided by our core values of Community, Respect, Integrity, Excellence, and Innovation. Scope of the position The Sous Chef is responsible for supporting the Executive Chef in managing and executing kitchen operations from preparation through to service. This includes daily preparation across various kitchen stations, including the pantry, fry, and other key areas. The sous chef is responsible for overseeing food preparation, coordinating, scheduling, and training kitchen staff to ensure consistency and quality in all dishes. The Sous Chef will contribute to a memorable dining experience by maintaining high culinary standards, assisting with menu development, and ensuring efficient kitchen operations throughout service. Additionally, the Sous Chef is responsible for inventory management, maintaining kitchen cleanliness, and ensuring adherence to health and safety regulations. Duties and responsibilities Food Preparation & Quality Control Assist in preparing and cooking complete meals or specialty dishes, such as pastries, sauces, soups, salads, and various meat and vegetable dishes. Ensure that food products, presentation, and plating are of the highest quality, maintaining consistent taste, design, and timely service. Produce high-quality plates and decorative food displays for special events such as banquets. Represent the Executive Chef in their absence, making sound decisions, solving problems effectively, and maintaining high culinary standards throughout operations. Any other duty as assigned by the Executive chef Culinary Operations Assist in menu development and the creation of new recipes, supporting the strategic selection of key ingredients. Order kitchen supplies, monitor inventory, and ensure staff have the necessary tools and resources for efficient service. Requisition food and other kitchen supplies as needed to maintain stock levels and support menu requirements. Oversee all kitchen operations to promote efficiency, cost-effectiveness, and profitability of food production. Monitor food storage, stock rotation, and compliance with food safety and sanitation standards to guarantee quality and freshness. Regularly inspect preparation and cooking equipment, ensuring it is clean, sanitary, and in optimal working order. Staff Management Supervise and coordinate the activities of cooks, and other kitchen staff. Schedule staff shifts, manage payroll duties, and ensure all staffing needs are met efficiently. Train kitchen staff in preparation, cooking, garnishing, and food presentation techniques, including the demonstration of new techniques and equipment. Regularly assess staff performance, providing feedback to build a well-prepared and efficient team. Ensure staff adhere to health and safety standards and maintai