Sous Chef - City of Mississauga, Mississauga

AI Summary

The City of Mississauga is seeking a qualified Sous Chef for a permanent position at Brae-Ben Golf Course in Mississauga, ON. This role involves hands-on food production, menu planning, and supervising culinary staff. Key requirements include post-secondary culinary education with two years of experience, Red Seal Certification, and a valid Food Handlers Certification. The successful chef will support the Executive Chef in managing kitchen operations and ensuring high standards for all food services.

About the Sous Chef Position

This permanent Sous Chef position with the City of Mississauga offers a dynamic opportunity within its culinary team, specifically at the Brae-Ben Golf Course. The successful chef will report directly to the Executive Chef and play a crucial role in high-volume food production for various events, including quick service, catering, and banquets. Key duties encompass hands-on involvement in kitchen operations, maintaining equipment, and ensuring operational systems are efficient. This role is integral to the food services department, contributing to the overall dining experience for residents and visitors in Mississauga. The individual will be instrumental in upholding the City's reputation for quality food and service across its facilities, demonstrating exceptional technical, time management, and organizational skills required for such demanding positions.

Key Responsibilities and Culinary Expertise

The core duties for this Sous Chef position extend beyond daily food preparation to include comprehensive menu planning and development, complete with costing information. The chef will be responsible for coordinating a diverse range of events, from buffets to plated dinners and BBQs, demonstrating versatility in various international cuisines. Supervision, training, coaching, and mentoring of part-time and seasonal staff are also significant responsibilities, ensuring a cohesive and skilled team. Working closely with the Executive Chef, the Sous Chef will assist in maintaining the operating budget, conducting monthly inventory counts, and exercising diligent portion control and efficient product management. Ordering, receiving, and verifying all food products and kitchen supplies are also required, alongside strict compliance with all health and safety policies and guidelines. This role requires a chef with strong organizational skills and a keen eye for detail in all aspects of food preparation and kitchen management.

Qualifications and Professional Skills Required

To be considered for one of these esteemed culinary positions, candidates must possess post-secondary education in Culinary Arts or an equivalent qualification, coupled with at least two years of relevant experience. Red Seal Certification or a recognized international equivalent is a mandatory requirement, as is a valid Food Handlers Certification, underscoring the importance of food safety. Strong interpersonal, customer service, teamwork, and communication skills are essential for effective collaboration within the kitchen and with other departments. Proficiency in computer software applications is also required for administrative tasks. While not immediately mandatory, possessing a valid Emergency First Aid and CPR B certification, or the willingness to obtain it within three months, is expected. The position requires physical ability to lift up to 50lbs and flexibility to work a varied schedule, including early mornings, late evenings, weekends, and statutory holidays, reflecting the demanding nature of hospitality roles in Mississauga. Travel between City of Mississauga facilities may also be required, highlighting the diverse scope of duties for this executive support role.