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Facility Operations/Security/Event Management: Food/Beverage Management
Sous Chef - Penticton Trade and Convention Centre (Pentiction, BC)


To oversee the direction of the kitchen’s daily activities in accordance with current policies and objectives, profitability and a positive work environment. Responsible for assisting Executive Chef with over all kitchen operations, food cost and labor cost.

Essential Job Functions:

  • Ensure budgeted food percentages are achieved through effective control measures.

  • Control labor Cost Percentages

  • Ensure purchasing and preparation meet to set standards

  • Supervise all set up, prep and breakdown activities.

  • Coordinate storage, maintenance and repair of kitchens.

  • Assist Chef in training and development of kitchen staff skills and ongoing training of current and new staff.

  • Maintain a positive and compliant employee relations climate.

  • Ensures compliance to health and sanitation and safety regulations

  • Assist Chef in records keeping and administration requirements to include work schedules and production lists.

  • Promote teamwork among staff through effective communication, follow through and goal setting

  • Other duties and/or projects as assigned.

    Knowledge, Skills and Abilities:

  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.

  • Able to work with and positively interact with diverse personalities.

  • Must have active listening skills and effective communication skills.

  • Ability to develop results oriented staff through effective training, evaluation, motivation, coaching and counseling.

  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.

  • Ability to recognize problems and to creatively and expeditiously find solutions.

  • Ability to be self directed.

  • Ability to work flexible hours.


  • Minimum of 3 years kitchen management experience.

  • Able to demonstrate verifiable track record.

  • Professional appearance and presentation required.

  • Knowledge and skill in computer software.

  • Maintain a current Food Handlers card.

  • Ability to obtain and maintain certification in a nationally recognized sanitation program.

    Physical Demands and Work Environment:


    The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


    This job requires extensive and continuous walking and standing, lifting up to 50 pounds, clear vision close up and at a distance, ability to withstand heat from kitchen, ability to use hands/fingers to finger, feel, touch and use tools, instruments and controls. The noise level in this work environment is moderate to loud.

    Please send resume to Paul Johnston – – fax 250-490-2355



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