Sous Chef, Forest Park Hotel

Support daily kitchen operations, including food preparation, cooking, expediting, and service execution. Assist with inventory management, ordering, and scheduling to ensure efficient operations. Maintain cleanliness, organization, and adherence to food safety regulations and company SOPs. Support the Head Chef in overall kitchen leadership, including scheduling, coaching, and performance management. Lead by example to build a strong, engaged culinary team and deliver exceptional guest experiences. Train, mentor, and support ongoing development of culinary team members. Oversee the employee dining room, ensuring high standards of food quality, cleanliness, and service. Collaborate cross-functionally to ensure seamless food & beverage operations and guest satisfaction. Address guest concerns promptly using effective communication and problem-solving skills. Contribute to menu planning and daily features, showcasing local and Alberta-inspired cuisine. Monitor and communicate safety, maintenance, and operational issues to appropriate teams. Support events, banquets, and overall operations, while assisting team members and completing additional duties as needed.