Sous-chef

*Our Mission *is to provide food, shelter, clothing and skills, and offer healing, faith and hope for building a wholesome life *Our Vision *is that all the hurting, hungry and lost in Ottawa find HOPE, HEALING & HOME *Our Values are* Faith first, Excellence in All, Respect & Dignity *Position Purpose* Reporting to the Kitchen Manager, the Sous Chef indirectly supervises the kitchen team by assisting the Kitchen Manager in guiding them in their work and helping to monitor the work load of each team member. They will provide training as required and act as a first point of contact for team members when they have questions. The Sous Chef provides supervisory support and guidance to the team and may have input into the performance of the department. The Sous Chef collaborates with the Kitchen Manager as needs dictate and may oversee some of the work being done. The Sous Chef assists in assigning work to team members and ensures required legislated and organizational policies and procedures are followed throughout all processes. The Sous Chef assists with a number of responsibilities including coordinating a safe, clean working environment for staff, FSTP Students, volunteers and clients of Chef Ric?s. They will support the Manager with program design, visioning, the supervision of staff and being on call in the managers absence. They will assist in ensuring all new employees receive a full departmental orientation and receive appropriate training. They assume the leadership role in the Kitchen Manager?s absence. *Major Responsibilities* * Oversee, with a hands-on approach, the preparation of food including presentation and serving; with emphasis on courteous, compassionate service, of over 2,500 meals daily * Attend daily production meetings with the Kitchen Manager and in the absence of the Kitchen Manager, conduct daily production meetings with Catering Services staff * Provide leadership, supervision and advocacy for Catering Services staff, FSTP Students, and volunteers * Build an atmosphere of mutual respect and positive morale among staff * Ensure Cooks are using standardized recipes for the main line production of sauces, soups, stews and main entrees * Ensure all Catering Services Department employees adhere to all legislated and organizational policies and procedures, including all Health and Safety related policies and procedures * Routinely review work procedures and operational problems in order to determine ways to improve service to clients * Initiate and maintain ongoing communication exchanges and accountability with the Kitchen Manager and employees in regards to information and issues concerning Food Services, the community, clients or other Catering Services * Participate in special assignments or projects as directed * Assist in the training and orientation of all Catering Services employees, volunteers, and FSTP Students * Ensure adherence to all health and safety regulations in the daily activities of staff within the department * Report any safety issues, if unable to resolve, to the Kitchen Manager * Ensure all standards regarding hygienic food storage, preparation and serving are maintained in order to successfully meet all the requirements of inspections by the Ottawa Public Health and Long Term Care Branch * Attend training and professional development courses in order to maintain high professional standards * Share on call duties with the Kitchen Manager *Other Requirements* *Education* * College Diploma in Culinary field or equivalent (6000hrs) * Red Seal certification or college diploma in related field * Train the trainer or other training courses considered an asset *Experience* * Minimum of three (3) years? experience in culinary field * Experience preparing meal alternatives in a nutritious manner following the Canada Food Guide * Experience in Catering *Qualifications* * HACCP, WHMIS and City of Ottawa Food Handlers Certification essential * Must possess basic mathematical skills