Sous Chef

Sous Chef

$52,000 Plus Tips & Gratuities

Full-Time, Permanent, 40 Hours per Week

Our Benefits include:

Personal days: 5 per year after 90-days of employment

Growth and development opportunities, both personal and professional

Premium Share 50% Health and Wellness benefits, including; Life Insurance, Accidental Death and Dismemberment, Dental, Medical (for example: Prescription Drugs, Chiropractic, Massage) Some restrictions may apply

Mental Health resources at no cost to the employee

Vacation is accrued starting on your first day of work at a rate of 4% of your earnings

Pomeroy Stay Travel Program

Summary

Join the Fort St. John (FSJ) Chances Casino Team.  FSJ is the largest city in the Northeast Region of BC, situated on the Alaska Highway; its population is 21,000.  It offers a great variety of cultural, leisure, and outdoor experiences.

FSJ is a resourced-based community with oil, natural gas, forestry, and agriculture.  The average age of residents is 8.8 years younger than the average population.

The median housing price is $419,000—the average length of commute time to work is ten minutes.

In this role, you will work with the Executive Chef to meet the requirements of the restaurant, banquets and other catering-related policies and procedures to meet the expectations of all its guests.  You will carry out all the duties in the kitchen as required by the Executive Chef, ensuring that the necessary standards are met at all times.

Duties and Responsibilities:

• Supervise the activities of the culinary team and provide coaching and feedback as needed
• Maintain full knowledge of all menu items, daily features, and promotions. 
• Assists the Executive Chef in training team members in all of the technical skills required to be successful in their roles. 
• Does not accept mediocrity in the delivery of service on their shift
• Manage quality standards across all outlets in the culinary department

Skills, Knowledge, & Abilities Required:

• Two years of Senior culinary experience and strong supervisory skills capable of motivating, leading, and developing associates
• Previous leadership experience in the culinary field required
• Previous tenure as a Sous Chef in a hotel/conference centre is considered an asset
• Banquet experience is an asset

Experience, Training, Certification and Education:

• Journeyman’s papers or equivalent required
• Valid Food Safe certification or advanced (level 2) Food Safety certification is preferred
• Diploma Certification in a Culinary discipline is an asset