Sous Chef

Company: Stratford Festival

The role of the Sous Chef at the Stratford Festival is to provide our Guests, Members, Staff and Company with an excellent dining experience while supporting the culinary team in all aspects. The Sous Chef assists in the development and execution of all food services, as well as the training, supervision and coaching of the culinary team. This position reports to the Executive Chef, but also takes direction from the Associate Director, Food & Beverage or other Café & Catering Managers.

Responsibilities:

• Provide internal and external food services in all Festival Food & Beverage outlets
• Develop menus, food standards and processes for all food service in collaboration with Executive Chef
• Supervise and coach culinary team to ensure standards are being met, safe kitchen practices are being followed
• Monitor upcoming orders and events to ensure proper food stock is ordered and in place
• Participate in administrative duties which includes, purchasing, reporting, receiving
• Maintain excellent electronic, written and verbal communication with team members and Festival staff 
• Monitor food items to ensure consistency, proper portioning, appropriate temperatures and correct ingredients
• Collaborate with Executive Chef to ensure food costs are in line with the departments established budgets
• Manage waste and support team members to ensure efficient use of food resources
• Maintain a safe and sanitary work environment and ensure all other team members do as well
• Follow all organizational and governmental health/safety standards at all times.
• Represent the Stratford Festival in a polite and professional manner at all times.
• Adhere to the Stratford Festival Health & Safety Commitment and Procedures, and ensure that safe work practices and policies are supported and enforced within reporting structure.
• Perform other duties as assigned

Minimum Qualifications:

• Post-secondary diploma program, typically a two year program, or equivalent, (i.e. Community college, Technical Institute or Trade School, etc.) in culinary arts
• 2 to 4 years of related experience
• Safe Food Handlers Certification
• Valid Ontario driver’s license with good driving record 
• Flexible availability to work a variety of operating hours including evenings, weekends and holidays
• Reliable transportation to and from work 
• Proficiency in English: verbal and written communication
• Any other culinary related diplomas or certificates considered an asset

Behavioural Competencies:

• Leadership: successfully guide others to maximize their capabilities to achieve a collective goal; help them to succeed and thrive
• Communication: actively listen and effectively transmit and receive information
• Teamwork: readily work with others towards a shared goal, actively support teammates and recognize everyone’s contributions
• Attention to Detail: meticulously review work and ensure accuracy and precision in all tasks.
• Organization skills: create structure and optimally use resources to achieve results and ensure productivity