Make a reservation

keyboard_backspaceGo Back to Career

Junior Sous Chef

Role Summary

Reporting to Corporate Executive Chef and Sous Chef, Catering, this
role is responsible and accountable for the food operations of the hotel
kitchen including inventory, menu planning, scheduling, training and
supervision of all food preparation


Key Accountabilities

  1. Ensures food preparations and service standards are consistently
    achieved and maintained.
  2. Ensures all kitchen Ambassadors are adequately trained and
    provides the resources where needed.
  3. Ensures a safe work environment is maintained at all times.
  4. Conducts regular departmental meetings in absence of Sous Chef,
  5. Lives and exemplifies Civic values of leadership, teamwork,
    integrity and creativity.
  6. To assist Sous Chef, Catering in monthly labor and food cost.
  7. Ensures adherence to food safety regulations, hygiene and
    cleanliness as per provincial and local standards.
  8. Performs monthly inventory in a timely manner with price
    extensions .
  9. Ensures the smooth operations of the kitchen and all facets of
    the kitchen operations, reporting repair needs the facility manager.
  10. Prepare required menu item as per BEO. Accountable and responsible
    for labor scheduling based on business levels.
  11. Menu development, costing and implementation in coordination
    with catering manager.
  12. Monitor and develops the complimentary breakfast program
    ensuring freshness and variety of products. 
  13. Ensure appropriate levels of inventory and its utilization and
  14. Ensure the preparation of daily staff meals, room amenities, and
    sales promotional items.
  15. Ensures that fire plan knowledge and WHMIS training is kept up
    to date.
  16. Complies with WCB rules and regulations and maintains awareness
    of any/all other relevant laws and statues.
  17. Performs other duties as assigned and directed by Corporate
    Executive Chef and Sous Chef, Catering.

Education & Experience

High school diploma required; Red seal certificate, food safe –
level 1 and minimum three years strong supervisory experience in a hotel
catering/banquet kitchen.

Required Knowledge, Skills and


Civic Hotel offers a variety of benefits, including
competitive wages & benefits, employee discounts, training &
development, career advancement opportunities and more!

Please submit your resume and cover letter
today by visiting us at https://www.civichotel.ca/careers


Apply Now