Sous Chef

작업 내용

We are seeking a Sous Chef with strong culinary experience in a family style hotel operation to lead along side with our Executive Chef. The successful candidate must be creative, with in depth knowledge of industry trends and have strong technical and organizational skills.

Hotel Overview

With a unique designation of heritage building, the Hotel Sylvia is a city landmark and one of Vancouver’s greatest treasures and soul of the West End. The location is a favorite for business travelers wanting to be out of the busy downtown core, for families vacationing on the beach or for romantic getaways. This is one of Vancouver’s best kept secrets to gaze over the seawall while enjoying sunset and non-pretentious experience.

Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

Work in close collaboration with kitchen leaders and Executive Chef to maintain Kitchen organization, staffing levels, and training opportunities.

Works as a leader with the kitchen brigade and positively drive to setting up expectations, goal and achievements that contribute proudly for the team.

Actively ensures the proper training and development of culinary staff such as cooks, food preparation workers and dishwashers.

Reviewing staffing levels to meet service, operational and financial objectives.

Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skill.

Manages food cost and production, ensuring proper rotation, labeling, and storing of food.

Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines.

Ensures the kitchen work area is clean and organized.

Responsible for departmental payroll, scheduling and administration.

Oversees daily ordering of all food production requirements for the department.

Job Requirements & Qualifications:
Minimum 2 years of experience at an Executive Sous Chef level.

Minimum 2 years culinary education.

Advanced knowledge of food profession principles and practices.

Excellent communication skills.

Ability to meet deadlines.
Available to work on call, shifts, after hours, over weekends and on public holidays.

Job Type: Full-time

Salary: $55,000.00-$65,000.00 per year

Benefits:
Dental care
Extended health care
On-site parking