Sous Chef | Valhalla Hotel & Conference Centre

Sous Chef

We are currently recruiting for a Sous Chef to help take its food and beverage operations at our Valhalla Hotel & Conference Centre located in Thunder Bay, Ontario to the next level! The Sous Chef is called upon to support the Executive Chef and Executive Sous Chef and represent them in their absence. The Sous Chef often is the one responsible for training new staff members and managing the team.

They must be able to think on their feet, make sound snap decisions and come up with creative concepts within the restaurants and banquets. They are comfortable taking on any task in the kitchen and are familiar with the operation of all kitchen equipment and assist in leading the daily operations. The Sous Chef will offer culinary expertise as it relates to all areas with the hotel.

The Sous Chef is responsible for providing supervision, coaching and guidance to existing team members and ensuring the Hotel’s culinary vision is achieved. This is a hands-on role, working alongside the team members, while also working collaboratively with the Executive Chef to help lead and manage the execution of the Food & Beverage vision for the hotel. Along with being in tune with current food and beverage trends, the role requires a leader who is passionate, creative and brings strong food and beverage presentation skills and a passion for creating exceptional dining experiences for all guests.

They are experienced with the preparation of all menu items and are responsible for ensuring production standards are met and checking for food quality, flavour and plating to ensure guest satisfaction. They participate in all aspects of food preparation and ensure menu items are plated and served on time. They ensure quality control by strictly following recipes and production standards.

• Work with like-minded team members who are passionate about their work and keep things fun, every day!
• Working with a reputable brand and being part of Silver Hotel Group, a company committed to ensuring a culture of respect, appreciation, and fun (among other things of course)!
• A fast-paced environment in an exciting industry, where you get the chance to meet people from all over the world. It’s a good place to be right now!
• Education Reimbursement for you (and your children!)
• RRSP Matching Program
• Annual Wellness Credit
• Team Member Referral Program
• Leadership Development
• Team Building Events
• Culture of Recognition Program
• Hotel Stay Discounts

• Experienced in all areas of the kitchen and shows leadership by setting an example to fellow team members in terms of job competence, organization, knowledge, and professionalism;
• Prepare individual dishes as well as full-course meals;
• Knowledge of specialized cooking equipment and food safety practices;
• Checks for food quality, flavour, and plating to ensure guest satisfaction;
• Consistently produce delicious, high-quality food and attractive plating while limiting waste and working with minimal supervision;
• Prepare dishes for customers with food allergies or intolerances, work with specialized dietary concerns;
• Ensures timely communication of any problems that arise and immediately reports them to the Chef;
• Provide quality control and timely production of all food preparation;
• Strong organizational and multi-tasking skills;
• Responsible for ensuring the cleanliness and functioning of the kitchen working areas, including equipment and utensils;
• Organize the daily BEOs and ensure prep and production for all items are undertaken;
• Familiar with the operation of all kitchen equipment;
• Assist in leading the daily operations;
• Exercise food cost controls by reducing wastage through monitoring production;
• Consult daily with the Chef concerning menus, specials, Banquets, special events, and quantities to be produced and served, and reports any big quantities left over;
• Monitors production standards and product quality to ensure efficient service and that brand standards are met;
• Assist with duties such as ordering, inventory, costing, waste control, training, and ensuring food safety standards are always met;
• Ensures that prep levels are met and ready for the next service;
• Ensures that…