Sous Chef - Sonora Room Restaurant at Burrowing Owl Estate Winery
(Sommelier and Chef Jobs:
Restaurants)
Full Time
Oliver,
British Columbia
The Sonora Room at Burrowing Owl Estate Winery has featured prominently in this regard with its epicurean excellence, superb service, relaxed style and of course scenic splendor. The restaurant overlooks 140 acres of picturesque vineyard from both the patio or inside the warm and inviting dining room.
The philosophy of the talented service and culinary team at the Sonora Room Restaurant is to embrace the privilege and the opportunity to showcase many of the South Okanagan’s local producers with their array of local organic produce, fresh, seasonal fruits and artisan breads and cheeses, whilst delivering memorable experience to our guests.
The role of the Restaurant Sous Chef is to act as a leader in the kitchen, following and enforcing our head chef’s requirements and guidelines. Our ideal candidate is a creative professional who is willing to work as a team. Has excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes.
DUTIES AND RESPONSIBILITIES:
· Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Working together with the Culinary Director to create and adjust standards for each of these areas.
· Be available to work peak business hours, weekends or week days depending on business demands
· Work in close partnership with the FOH Leaders to ensure a seamless guest and staff experience
· Use proper information channels to relay any important information to winery/property management
· Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
· Assist with the preparation and planning of meal designs.
· Ensure that kitchen activities operate in a timely manner.
· Monitor and record inventory, and if necessary, order new supplies.
· Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
· Adhere to and implement sanitation regulations and safety regulations.
· Manage the kitchen team in the head chef's absence.
· Ensure that all equipment is kept clean and kept in excellent working condition through personal
· Check and maintain proper food holding and refrigeration temperature control points.
· Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
· Fill in where needed to ensure guest service standards and efficient operations.
KEY SKILLS & ABILITIES:
Coaching and training of employees
· Receiving, ordering and inventory
· Working in a clean sanitary manner adhering to health and safety regulations
· Being able to follow direction and adhering to service standards
· Sincere, enthusiastic and personable attitude
· Self-motivated with a passion to make a difference and contribute to individual and team results
· Maintain a positive work environment utilizing clear and effective communication with all team members
· Able to think on their feet, solve practical problems and handle stressful situations in a positive and effective manner
KEY REQUIREMENTS:
· Minimum 1 year of previous culinary management experience
· The understanding of working in a professional kitchen environment
· Punctuality and time management
· Being able to work as part of a team as well as independently
· Must be able to work a flexible schedule including weekends and holidays, have reliable transportation and at least 19 years of age
· Passionate about wine, local food products and exceptional service
· Able to stand for long periods of time and routinely lift 40lbs
· Valid FoodSafe Certificate
We Offer:
Additional pay: Tips and incentives
Benefits: Staff discount and wine allocation
