Founded in 1970, Steele Hotels is an independent hotel operator based out of Newfoundland and Labrador Canada. With origins in Gander, NL the company has grown to include locations in St. John's, NL, Corner Brook, NL, and Fredericton, NB. Steele Hotels is in search of a full time Sous Chef to join our team at the Glynmill Inn, located in Corner Brook, NL. The Executive Chef, Sous Chef and team will be responsible for ensuring all events at the hotel are a great dining experience for our guests and held to our high-quality standard. The Sous Chef will also be responsible in the absence of the Executive Chef for all food preparation, plating and quality assurance in the Wine Cellar Steakhouse. Maintains all Wine Cellar Steakhouse recipes and operational standards. Reporting to the Executive Chef the Sous Chef is responsible and accountable for aiding the Executive Chef in achieving the following • Monitoring and controlling inventory • Ordering/Invoices • Month end inventory and reporting. • Scheduling and ensuring proper coverage of staffing and covering sick calls when required • Prepare and cook all menu items and feature items to present and train cooks as well as ensuring quality/presentation at all times meets hotel standards • Manage menu preparation and pricing • Leading and supervise the food and beverage team by directing and coordinating the daily activities of the kitchen while fostering a positive, professional relationship with front of house • Ensure Health, Safety and food service regulations are met and followed • Instruct staff on all emergency measures • Ensuring guest satisfaction at all times • Coach, train and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members • Control and monitor department budget • Daily reporting • Anything else assigned by management that is intended to improve the overall operations of the food and beverage department