Sous Chef (Sommelier and Chef Jobs: Restaurants)

Full Time

  The Inn at Bay Fortune

  Bay Fortune, Prince Edward Island

Job Description: Needing an escape from the city and make a big change in your life? Prince Edward Island (P.E.I) is one of the most beautiful and charming provinces in Canada! Get to know the province here: http://www.tourismpei.com/index.php3 


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The Inn at Bay Fortune, is one of Prince Edward Island's oldest and most respected fine dinning restaurants, we are seeking a Sous Chef for the 2011 summer season. 

The Restaurant is part of a seventeen room Inn situated on the east side of the island about 45 minutes from Charlottetown. Working at the Inn is a unique and inspired experience. 

Relying on local farmers and fishermen for a large part of its product and drawing heavily from the Inn's own sprawling fruit, vegetable and herb garden, cooks are offered a rare opportunity to work with the freshest ingredients and let the land inspire and guide their food. Creative freedom is a huge part of the restaurants philosophy. The menu changes every day to accommodate what is available and in season. For guests of the Inn, this is an excellent opportunity to enjoy the very best that PEI has to offer. For cooks, this is an excellent opportunity to spread your creative wings while pushing yourselves and your approach to food. 

Visit us at www.innatbayfortune.com to learn more about our history of distinction. 

The Inn At Bay Fortune was built as a summer retreat in 1910 by renowned Broadway playwright Elmer Harris, the author of Johnny Belinda. Bay Fortune was known as an artist's retreat in those days and Harris was surrounded by his contemporaries contemplating life and love. In later years Canadian actress Colleen Dewhurst, Marilla in Anne of Green Gables, used the house as a private get-away. 

In 1989, Innkeeper David Wilmer began an ambitious project to return the Inn to the splendor of days gone by. During its many years of operation, the Inn has had the distinct pleasure of working alongside several award winning Chefs including now Chef Emeritus, Michael Smith. Michael, an award-winning cookbook author, newspaper columnist and these days, star of his own Food Network TV shows:'The Inn Chef' based from our kitchen; 'Chef at Home'; 'Chef at Large' and 'Chef Abroad'. Michael joined The Inn At Bay Fortune in 1992 and together, made the now famous country inn one of Canada's top restaurants. More recently Chef Warren Barr and our kitchen teams continued to the exemplary fine dining tradition previously set forth. Our current Chef Domenic Serio is looking for a Sous Chef to partner with for the 2011 season as we carry on setting the bar for contemporary creative cuisine. 

In 2000, David Wilmer started a new sister property, The Inn At Spry Point, approximately ten minutes from Inn At Bay Fortune. At Spry Point we serve breakfast and do special events such as weddings and business meetings.
Job Requirements: The Inn At Bay Fortune and our sister property The Inn At Spry Point are country inn and restaurants overlooking the waters of the Northumberland Strait. Our properties are in a rural location with great access to fresh, local ingredients from the sea and the land. The Inn is, a CAA/AAA Four Diamond Restaurant, with Spry Point located ten minutes away. The extensive gardens and network of local suppliers will make it easy to plan menus utilizing these ingredients. We serve breakfast and dinner at Bay Fortune and breakfast and special functions at Spry Point where we open in the evenings only for weddings and special events. 

We currently are looking to fill the position of Sous Chef 

The candidate will need to be capable of maintaining day-to-day operations of the kitchen, create and implement systems and standards, and be capable of understanding the administration and business side of the kitchen operations. The ability to rotate around the kitchen from position to position will be required to help manage the kitchen staff and cover days off. 

http://www.innatbayfortune.com 
http://www.innatsprypoint.com 

- Culinary degree or a minimum of 3 years related experience in upscale restaurant and/or catering operations. 
- Must have good food knowledge and recognition of quality product. 
- Knowledge of charcuterie, butchery, and breaking down lamb, pork, seafood will be important assets 
- Strong knowledge of current food and catering trends with a focus on using seasonal ingredients, production, sanitation, food cost controls, menu development and presentation. 
- Maintain a confident and calm presence 
- Be self motivated, organized and disciplined in work performance 
- Have a passion for excellence and culinary creativity. 

Maintain high employee morale, creating a fun and safe environment while ensuring that all employees execute at high performance levels. 

-Must have college/CEGEP/vocational or technical training, National Sanitation certificate or equivalent, Safe Food Handling certificate, Interprovincial Red Seal or equivalent. 

This job requires motivated and passionate people who love food and love to create. This is an energetic kitchen and thrives on the drive and eagerness of its cooks. A strong work ethic and willingness to learn are a must.
Management Position? Yes
Entry-Level Position? No
Work Permit Needed? Applicants who do not already have legal permission to work in Canada will not be considered.
Job Available: Immediately
Industry Categories : Restaurant
Position Categories : Chef - Chef de Partie, Chef - Executive Chef, Chef - Sous Chef

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