Sous Chef - Civic Hotel

Civic Hotel, Autograph Collection, is a bold landmark that merges BC’s artistry, culture and flavours with the spirit of entrepreneurial discovery — an independent, boutique hotel located in the heart of Surrey City and next to Surrey Central SkyTrain Station.

 

Civic Hotel proudly stands at the intersection of now and next, the great city center’s icon. 

 

Why Join Our Team?

Civic Hotel offers our team members a variety of benefits, including competitive wages, extended health and dental, generous hotel and food discounts at thousands of Marriott global properties, and the ability to advance your career through training and development opportunities! As a part of Century Group, career growth opportunities are available within other areas of hospitality and expand across a diverse group of companies and corporate divisions. Apply now to discover your next career move!

Role Summary 

This role as Sous Chef reports to the Head Chef. The Sous Chef is responsible and accountable for the food operations of the hotel kitchen including inventory, menu planning, scheduling, training and supervision of all food preparation.

Key Accountabilities

• Involvement in preparation of the Food & Beverage operating and capital budgets.
• Ensures food preparations and service standards are consistently achieved and maintained.
• Ensures all kitchen associates are adequately trained and provided the resources where needed.
• Ensures a safe work environment is maintained at all times.
• Conducts regular departmental meetings.
• Lives and exemplifies Civic values: Be Authentic, Be Brave, You Can Count On Me, Details Matter.
• Builds a hotel team culture. 
• Assists Head Chef in monthly labor and food and beverage revenue forecast.
• Ensures adherence to food safety regulations, hygiene and cleanliness as per Provincial and local standards.
• Performs monthly inventory in a timely manner with price extensions. 
• Ensures the smooth operations of the kitchen and all facets of the kitchen operations, reporting repair where needed to the facility manager.
• Assure products are ordered in advance based on BEO's and stock levels.
• Prepare required menu items as per BEO. 
• Accountable and responsible for labor forecasting and scheduling based on business levels.
• Menu development, costing and implementation in coordination with Catering Manager.
• Ensure appropriate levels of inventory and its utilization and rotation.
• Ensure the preparation of daily staff meals, room gifts, and sales promotional items. 
• Ensures kitchen labor cost is on the line to the budget. 
• Ensures that fire plan knowledge and WHMIS training is kept up to date. 
• Complies with WCB rules and regulations and maintains awareness of any/all other relevant laws and statutes.
• Performs other duties as assigned and directed by Head Chef.

Education and Experience

High school diploma, Red Seal Certificate or formal culinary training, Level 2 Food Safe, and minimum three years’ supervisory experience in a hotel catering/banquet kitchen.

Skills and Abilities

• Superior communication skills including the ability to retain, coach, mentor and develop staff 
• Ability to work with others in a fast paced customer service oriented environment
• Strong organizational and time management skills with the ability to multi - task and coordinate multiple functions and activities. Ability to effectively use business software including Microsoft office suite, Google apps, or familiar with catering software systems
• Possesses knowledge and understanding of employment standards specifically in areas of scheduling and ambassador discipline 
• Must be able to lift 50 pounds
• Must be able to work evenings and weekends as business dictates

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