Sous Chef

REPORTS TO: Executive Chef

PURPOSE:
Under direction and support of the Executive Chef, effectively administer, coordinate, and supervise pre-designated food preparation related operations of The Westin Bear Mountain Resort Food & Beverage department.

Creation, development and implementation of standardized food production activities, with regards to preparation of all such food items related to The Westin Bear Mountain Resort and any other food related production which involves The Westin Bear Mountain Resort under the direction of the Executive Chef.

To ensure consistently high guest satisfaction of these products through established procedures and guest contact, including the motivation of employees to the highest degree, such that company profit ratios and control procedures are met.

To act, without prior approval, and with full authority, to ensure all Westin Bear Mountain Resort standards, policies and procedures are followed.

To exceed guest expectations of great service by
providing and maintaining the highest level of professionalism.

To provide a positive workspace through the use of effective communication skills within the F&B department and all other hotel/resort departments

DESIRED CERTIFICATION:

Minimum of 5 years culinary experience in a high quality, professionally dedicated environment.
A sound understanding of the culinary arts.
Red Seal Journeyman's papers.
Experience in a four or five star hotel or resort is a must.
A minimum of 3 years as Chef de Partie, or higher experience is required.
Experience at menu planning and implementation.
Experience in off-site catering events is an asset.
Qualified in Food Safe 1 is a must.

Thank you in advance for your application but please note only those short listed will be contacted.