Senior Sous Chef

THE COMPANY:

Passion Drives Performance. InnVest succeeds because our people love what we do. Our entire team shares a deep-rooted passion for the world of hospitality & travel that extends far beyond the walls of our offices and hotels.
Our company culture is built on collaboration. A nimble team where everyone has a voice at the table and an opportunity to pursue their passions. Our skill sets are as diverse as our portfolio, but we all have a singular focus: a belief that partnerships deliver the best results, an entrepreneurial approach to decision making, respect for others, a strong sense of integrity and a curiosity to challenge the status quo.

With over 100 hotels in our portfolio, representing 18 internationally recognized hotel brands, InnVest is the largest independent owner of hotels in Canada. In addition, our management team oversees the day-to-day activities of almost 90 hotels also making InnVest the largest independent operator of hotels in Canada. InnVest’s portfolio is geographically diverse with hotels from Vancouver, BC to Corner Brook, NL but also experientially diverse from roadside inns to luxury urban properties.

At InnVest, our mission is simple – to deliver outstanding guest experiences and superior returns on quality hospitality investment. A career at InnVest will provide you with unrivaled opportunities and invaluable exposure to Canada’s largest independently-owned and operated hotel portfolio.

THE HOTEL:

The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection

Exactly Like Nothing Else

For over a century, The Algonquin Resort St. Andrews by-the-Sea, Autograph Collection has welcomed travelers to an exquisite stay in New Brunswick. Located in historic St. Andrews, voted as Canada's top destination by USA Today, the resort is unique in its offerings: an idyllic seaside town with locally authentic dining & shops, the region's warmest swimming at Katy's Cove beach and award-winning whale watching, all at our doorstep. Featuring 233 luxury Guestrooms, five dining outlets, an award-winning 18-hole golf course, full conference center and spa, The Algonquin is the centerpiece of Maritime hospitality.

Under the stewardship of InnVest, Canada's largest owner & operator of hotels, significant investments are currently underway including a thoughtful reimagining of all Guestrooms, restaurants & public spaces as well as the construction of a new Nordic Spa, supporting our year-round offerings. Since 1889, The Algonquin has led the way for Canadian resort innovation - join us as we embark on our second century of authentic Maritimes hospitality.

Be where you can do your best work, Begin your purpose, Belong to an amazing global team, and Become the best version of you.

ACTIVITIES:

The duties and responsibilities for the Senior Sous Chef include, but are not limited to the following:

• Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
• Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
• Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation.
• Conducts, coordinates and supervises inventories
• Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Participates in the development of food products and menus as needed for menu presentations
• Must be aware of content in catering manuals; conducts updates when necessary
• Executes countermeasures in the production in case of customer complaints
• Supports training of kitchen staff.
• Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and OHSA regulations are adhered to
• Maintains and monitors quality, conducts quality control checks according to health regulations
• Conducts quality checks of goods received
• Monitors and ensures compliance with recipe specifications
• Ensure that the area of responsibility is properly organized, staffed and directed
• Create daily schedule to ensure proper staffing requirements are met
• Guide, motivate and develop the subordinate employees
• Teach and train staff of production and presentation changes to menu items
• Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
• Discipline and document underperforming staff members
• Assist Executive Chef in the absence of the Executive Sous Chef
• Performs other related duties as assigned or requested
• Ensures kitchen is clean and sanitary and is in compliance with all federal, provincial and local laws, including health and safety, ESA and Human Rights.