SilverBirch Hotels & Resorts


Position: Banquet Sous Chef

Title Banquet Sous Chef
Location Regina, SK
Hotel DoubleTree by Hilton™ Hotel & Conference Centre
Job Status
Job Information

SilverBirch Hotels & Resorts is one of Canada’s leading hotel management companies and manages over 20 hotels and resorts across Canada. We manage independent hotels and hotels operating under major franchise brands, such as Marriott, Radisson, Hilton, Quality, Best Western and Ramada.

We are looking for a Banquet Sous Chef at the DoubleTree by Hilton™ Hotel & Conference Centre in Regina, Saskatchewan (opening late 2013).

It is a very exciting time to join the SilverBirch family with our new partner DoubleTree by Hilton™.   The hotel is currently undergoing a multi-million revitalization and will re-open in Fall 2013.  The innovative SilverBirch Conference Centre is perfect for your meetings and training sessions and our lounge and bar lets you relax after a long day in our casually sophisticated restaurant, Wild Sage Kitchen and Grill celebrates the farmer to chef relationship with a menu inspired by the best ingredients available locally to create memorable food experiences.

THE LITTLE THINGS MEAN EVERYTHING.

At DoubleTree by Hilton™, every little thing we do adds up to Create A Rewarding Experience for our guests (CARE).  Our hospitality starts with a warm chocolate chip cookie upon arrival and continues through the award-winning Hilton HHonors® guest reward program and our industry-recognized Culture of Care – we go above and beyond to make you feel cared for.

Reporting to the Executive Chef, the Banquet Sous Chef will have the exciting opportunity to assist in the opening of a new brand hotel in Regina.  This position will direct and control the back-of-house operations of the restaurant, ensuring the expectations of our guests are met and surpassed in terms of service excellence and food quality while adhering to budgetary requirements.

Duties & Responsibilities:

  • Assist in creation of menus with the Executive Chef while utilizing the Cost Guard program
  • Assure adherence to SilverBirch and Hilton standards of food quality, recipes and preparation
  • Plan and oversee day-to-day banquet culinary operations
  • Visually inspect, select and use on the freshest meats, fish and produce ensuring the highest standards are met
  • Supervise the proper setting up of each item on menus and ensure their readiness
  • Update prep and/or par lists for each section of the kitchen
  • Plan and requisition food as called for on event orders, discuss requisitions with Executive Chef and order and communicate what is necessary with contracted suppliers
  • Assure proper safety, hygiene and sanitation practices are followed, cleaning lists are provided and weekly walk through of kitchen is required
  • Ensure proper storage of food and beverage items required
  • Prepare food for upcoming functions, ensuring changes are communicated to the appropriate departments
  • Control food costs by maintaining accurate records of all food ingredients
  • Ensure all areas are free of hazards and staff work in a safe & healthy work environment at all times
  • Mentor, coach and educate all staff on the culinary philosophy to promote growth, innovation and movements within the department
  • Assist in onboarding process and skill training of all new staff within the culinary department
  • Ensure proper usage and handling of all kitchen machinery
  • Ability to demonstrate culinary techniques to appropriate culinary staff
  • Participate in the performance appraisal system of the culinary staff
  • Other related duties as assigned.

Preferred Education & Qualifications:

  • Minimum of 5 years’ experience in culinary field specifically with banquets/conference centres in a hotel environment
  • Culinary Training Certificate a definite asset
  • Proven leadership, motivational and training skills
  • Ability to physically handle knives, pots and display items as well as grasp, lift and carry from shelves and transport up to 50 pounds to all areas of kitchen
  • Ability to perform all cutting skills in a safe and efficient manner
  • Must be available for shifts including weekends and statutory holidays
  • Excellent communication skills both written and verbal
  • Proficient in Excel and Word required
  • Preferred experienced in branded and or full service hotel
  • Knowledge of Event Service Operations
  • Experience in a unionized environment required.

If you are interested in joining SilverBirch Hotels & Resorts, we want to hear from you! 

Apply to:

DTYQR@silverbirchhotels.com

 

SILVERBIRCH HOTELS & RESORTS IS SUPPORTIVE OF WORKFORCE DIVERSITY AND ENCOURAGES APPLICATIONS FROM QUALIFIED INDIVIDUALS.

NOTICE TO POTENTIAL JOB APPLICANTS

If you are considering employment with us, please be advised that SilverBirch Hotels & Resorts

  • does not require job applicants to pay a fee for a job application or opportunity; and
  • does not make unsolicited offers of employment.

If you have been approached by any entity engaging in such practices who claims to represent SilverBirch Hotels & Resorts, please advise us immediately by email at careers@silverbirchhotels.com and contact either the Canadian Anti-Fraud Call Centre at 1-888-495-8501 or the Royal Canadian Mounted Police.