Red Tree Restaurant – Executive Sous Chef
Roles & Responsibilities
Prepare and cook complete meals or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry, fish
Work in fast paced environment
Maintain high level of kitchen cleanliness in all work areas
Instruct cooks in preparation, cooking, garnishing and presentation of food
Create new recipes
Supervise cooks and other kitchen staff
Planning of menus with head chef
Receiving food orders & supplies
Running of kitchen & head chef duties when leave of head chef
Experience Required
Management training and several years of experience in commercial food preparation, including two years in a supervisory capacity
Previous experience as sous-chef, specialist chef or chef
Understanding of professional cooking & knife handling skills
Knowledge of safety, sanitation and food handling procedures
Efficient worker able to work in fast paced environment
Ability to work without supervision
The positions begin immediately Candidates must be able to work Morning, Afternoon and evening and weekend shifts
Rate of pay depends on experience.
Please submit resumes to:
Red Tree Lodge & Restaurant
Attention: Deb
P.O. Box 2294
Fernie, B.C.
V0B 1M0
Fax: 250-423-5878
Email: chef@redtreelodge.com
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