Sous Chef

☞ Marine Drive Golf Club

View: 199

Update day: 29-05-2024

Location: Vancouver British Columbia

Category: Food & Beverage

Industry: Arts Entertainment Recreation

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Job content

February 4, 2022

Support the Chef in the direction of all kitchen operations. Provide leadership, innovation, imagination and versatility.

Demonstrate excellent organization and structure. Implement and apply systems to ensure efficiency and productivity in daily operations. Strive for excellence on a daily basis, finding ways to evolve and improve all that we do. Contribute to our constantly evolving culinary offerings through creatively while adhering to classic techniques. Be familiar with a wide variety of cooking techniques including but not limited to; smoking, preserving, fermenting, sous vide, charcoal roasting, modern and traditional methods.

Be accessible and visible to the Membership and Staff and continually strive to gain and maintain their respect and confidence.

DUTIES

RANK / DUTIES

  • Manage, supervise and direct all food preparation and presentation for casual dining, formal dining events, private functions, take outs, Club events and staff dining.
  • Responsible for monitoring Kitchen labour cost in accordance with forecasted levels of business and with consideration of strict labour cost control and minimal overtime.
  • Maintain constant communication with staff and management in respect to menu changes, specials, new procedures, promotions, upcoming events, etc.
  • Counsel, guide and direct staff in a fair and consistent manner following the steps of progressive discipline when required.
  • Ensure all Kitchen staff are consistently abiding by Standard Operating Procedures as outlined by Executive Chef.
  • Plan daily and weekly specials for all food outlets with consideration of seasonal foods, cost control, Members needs and wants.
  • Respond and follow-up on all Staff and Member concerns, complaints and compliments.
  • Monitor all food preparation, storage and dishwashing areas to ensure safety and sanitation standards are met.
  • Maintain forecasting and fiscal reporting tools consistently, including purchase and labour trackers.
  • Contribute to food costing for all menus and specials for casual dining, formal dining events, private functions, Club events and staff dining.
  • Be visible to Members in casual dining, formal dining events, private functions and Club events.
  • Research market and industry for specialty products, current trends and new food ideas.
  • Responsible for orientation and training of new employees and ongoing training of existing employees.
  • Assist in the preparation of food specifications, including standardized recipes, food bibles and cost formulations for all new menus.
  • Conduct regular Kitchen staff meetings and daily staff briefings.
  • Report maintenance and repair needs to the Facilities Manager through the maintenance work order portal.
  • Proactively search and make recommendations to improve food quality, efficiency and service, increase revenue and reduce costs.
  • Other duties as requested by the Executive Chef, Clubhouse Manager and Chief Operating Officer.

JOB SPECIFICATIONS/ QUALIFICATIONS REQUIRED

  • At least eight years of experience in the restaurant/hotel/club industry
  • Three years of experience in a Sous Chef position or higher
  • Experience in casual and fine dining and banquet environments
  • Strong organizational, leadership and communication skills
  • Pleasant, positive and responsive manner
  • Proactive and results-oriented
  • Flexibility in work hours
  • Experience with Optimum Control an asset
  • Experience with pit or barrel smoking an asset

If you are looking to be a part of the team at one of Canada’s top golf clubs, please email your resume and cover letter to Nigel Finley at nfinley@marine-drive.com.

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Deadline: 13-07-2024

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