Junior Sous Chef

Candidate Requirements:Grade 12A Culinary school diploma or equivalent experience.Must have at least 2 years Chef experienceMust have strong knowledge of culinary techniques and trendsShould have previous working experience in a lodge or remote location settingShould have knowledge of local ingredients and cuisineMust have a creative flair and a passion for innovation in the kitchenShould have HACCP knowledgeMust have a clear understanding for special dietary needsWorking experience with PANstrat would be highly advantageousMust have the ability to work well under pressure in a fast-paced environmentShould have excellent attention to detail Must have good communication skills and the ability to work as part of a teamMust have the willingness/ ability to share information and teach and inspire others Basic Duties:Supervise and support kitchen staff in all food preparation and presentation tasksEnsure all food is prepared to the highest quality standards and that recipes are being followed and executed correctly.Maintain cleanliness and organization of the kitchen and storage areas.Assist in training and development of kitchen staff.Help monitor and manage inventory, including ordering and stocking supplies when needed.Ensure timely and efficient service during meal times.Good communications within the kitchen handle and resolve kitchen related issues as they arise.Constant upkeep on buffet, bush delights and banqueting.Good interaction with Guests: Invite feedbackMust be able to be flexible and approachable with new ideas and concepts.Have a clear understanding for special dietary needsThis is a live-in position