Join Our Team at Bayview Wildwood Resort: Sous Chef
Welcome to Bayview Wildwood Resort, where breathtaking views meet exceptional hospitality. We are currently seeking passionate and dedicated individuals to join our team and contribute to creating unforgettable experiences for our guests.
Experience:
- Lakefront Living: Enjoy the opportunity of working steps away from the beautiful waters of Sparrow Lake, where you can unwind during breaks or take advantage of complimentary four-season activities.
- Adventure Awaits: Embrace the thrill of outdoor adventure with complimentary access to trails, kayaking, paddleboarding, and more. Discover the natural wonders of the area during your time off.
- Perks: Enjoy our Sunray Group Hotels discounts on Resorts of Ontario affiliated properties.
Three daily meals provided, potential onsite accommodations.
Training in all vocational aspects of the role is provided.
Depending on the length of service or whether the position is regular or temporary, Bayview Wildwood Resort provides additional benefits to team members:
- Vacation and Bereavement leave
- Health insurance – life, disability, dental, employee assistance, vision care
- Retirement savings plan – with matching employer contribution
- Discounts on International Choice Hotels including Ascend Hotel Collection, Comfort Inn, Quality Inn and Clarion.
We provide uniforms and name tags, and outerwear, depending on the needs of the position.
Refreshments are available to staff members throughout the day
About Us:
Bayview Wildwood Resort, a historical lakeside resort on Sparrow Lake, traces its roots to 1898 when the Stanton family hosted visitors arriving by steam locomotive train, for fishing and summer recreation.
Today, we are owned by the Sunray Group, one of Canada’s fastest growing hospitality and development companies and part of the Ascend Collection of Choice Hotels world-wide.
Our mission is to give our guests and employees a resort experience that will leave great memories for years to come. This will be accomplished with the combined efforts and focus of team members in providing courteous and attentive service. We strive to provide a guest experience that will exceed expectations.
We support each member of our team in contributing to the guest experience and fulfilling the promise in our brand and mission.
Job Description: Sous Chef
Job Summary:
Our catering and food services are an essential part of the guest experience. They are tailored almost exclusively for our in-house guests. We serve up to three meals per day plus additional food services during the day, or evening, for group guests such as conferences, banquets, or weddings.
Responsibilities As part of our kitchen team, you will work under the direction of the Chef, or Director of and Duties: Food and Beverage Services, to prepare the daily menu. In their absence, you would assume leadership of the kitchen operation.
You’ll also be working alongside assistant cooks and kitchen helpers in the preparation of all menu items and the daily operations of the kitchen. The kitchen team will work together with food servers to make sure our guests enjoy a wonderful dining experience.
General:
1. Become familiar with and follow company policies and regulatory requirements outlined in the employee manual.
2. Contribute to professional, constructive relationships with fellow team members, and a safe, respectful, harassment-free, workplace.
3. Practice excellent customer service and professional communication with guests, team members, and persons who interact with the operation of the kitchen operation; suppliers, contractors, delivery personnel etc.
Production of Menu
4. Supervise cooks and kitchen helpers in the absence of the Head Chef.
5. Assist in setting up and organizing department work area with designated supplies and maintain cleanliness at all times Produce the daily menu as necessary, based on
6. Complete food production work to achieve the established standard of quality for each menu item.
7. Assist in the plating and buffet service of all menu items.
8. Provide instructions and information to team members to ensure the continuity and flow of information needed for the orderly production of the day’s menu.
Kitchen Care
9. Ensure and assist in the routine cleaning and sanitizing of the production and storage areas of the kitchen to the established cleaning schedule and standards.
10. Ensure wet garbage and recyclable materials are removed as required.
11. Report any defective equipment or kitchen site issues in need of repair to the Chef or department leadership.
12. Observe kitchen sanitization practices and standards as set out in the National Kitchen Sanitization program.
Quality Control
13. Produce all menu items to optimum quality within the established recipe parameters.
14. The principles of quality are: a. safe – has been prepared in a sanitary environment b. correct serving temperature c. presentation – including dish, garnish, visual appeal taste.
15. Monitor completed dishes before they leave for service to guests and correct any noticeable quality issues.
Menu Planning and Research
16. Inform the kitchen leadership of observations and feedback on menu items – as to ease of production, guest comments, food returning on plates, and any information that might aid the planning and development of menus.
17. Participate in menu planning and development meetings as required.
Cost Control
18. Produce menu items in accordance with standard food cost recipes.
19. Assist with the withdrawal from inventory of food products for the day’s production, as needed.
20. Obtain, as necessary, the number of covers expected for each event of the day and communicate these production quantities to team members.
Warehouse
21. Assist with receiving shipments using the following standards: a. Verify the items received are consistent, in quantity and specification, to the shipping documents – packing slip, or invoice – noting any deviation on those documents. b. Store the shipments in the designated locations c. Rotate stock in the warehouse for first-in, first-out (FIFO)
22. Help maintain food warehouse procedures using the following standards: a. Close containers after removing stock b. Draw only the quantity required by the recipe c. Verify storage temperatures are appropriate.
Qualifications and Skills:
Must have:
1. Secondary school diploma or vocational equivalent.
2. At least 2 -5 year’s previous supervisory experience in a kitchen or food production operation.
3. Demonstrable skill with the production of menu items similar to those provided by our kitchen
Desirable:
4. Red seal or cooking apprenticeship experience.
5. Previous experience working in a resort or hotel.
6. Experience in a culinary leadership role.
7. Safe food handling certification.
Abilities:
8. A team player who listens well and cooperates in a team environment.
9. Ability to work independently and under pressure in a fast-paced environment.
10. Communicate clearly and comprehensibly in English, orally and written, with team members and customers.
11. Ability to follow directions efficiently and effectively.
12. Practices and enables a customer service attitude and culture in the workplace – for guests, team members and persons who interact with your department.
Bayview Wildwood is an organized workplace where team members are represented by Benefits Unifor Local 1411, and wage rates and conditions of employment are contained in a three- year collective agreement valid to January 31, 2028.
We are committed to an inclusive, barrier-free selection process and work environment, in accordance with the Accessibility for Ontarians with Disabilities Act (AODA). Alternatively, you can submit your application to [email protected]
If contacted for an employment opportunity, please advise if you require accommodation at any stage of the recruitment process.
Job Types: Full-time, Permanent
Pay: From $24.40 per hour
Benefits:
- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Life insurance
- On-site gym
- On-site parking
- RRSP match
- Vision care
Flexible language requirement:
Ability to commute/relocate:
- Severn Bridge, ON: reliably commute or plan to relocate before starting work (preferred)
Work Location: In person
