Sous Chef
- Vancouver, BC, Canada
$55,000 to $60,000 CAD / year · Temporary
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Job details
- Pay
- $55,000 to $60,000 CAD / year
- Job type
- Temporary
- Apply by
- Experience
- 2+ years of experience in a supervisory culinary role
- Posting language
- English
- Posted
Original job description
Are you passionate about culinary excellence, creative presentation, and delivering an exceptional dining experience? Join us as a Sous Chef at The Victor, one of Vancouver’s premier dining destinations!
Company Overview
Blau & Associates oversees the Food and Beverage operations at Parq Casino, including The Victor. The Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks.
An elegant bar offers premium libations, cutting-edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000-square-foot rooftop urban park.
What We Offer
The Sous Chef will be responsible for supporting the Executive Chef in the overall management of back-of-house operations and coordinating the daily activities of the culinary team. In addition to daily kitchen management, the Sous Chef will work as part of the management team to build sales, control costs, maintain high culinary standards, and grow the business.
The Sous Chef’s responsibilities include overseeing food preparation and service, ensuring consistency in quality and presentation, managing inventory and ordering supplies, and supporting the development of culinary team members.
This full-time position requires excellent communication, leadership, organization, and team management skills, along with the ability to maintain the highest culinary standards in a fast-paced environment.
Responsibilities
Company Overview
Blau & Associates oversees the Food and Beverage operations at Parq Casino, including The Victor. The Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks.
An elegant bar offers premium libations, cutting-edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000-square-foot rooftop urban park.
What We Offer
- Comprehensive health, dental, and vision care benefits
- Flexible work-life balance
- Paid vacation
- Career growth and development opportunities
- Associate Recognition Events, including an amazing Holiday Party!
- Associate discounts at Parq
The Sous Chef will be responsible for supporting the Executive Chef in the overall management of back-of-house operations and coordinating the daily activities of the culinary team. In addition to daily kitchen management, the Sous Chef will work as part of the management team to build sales, control costs, maintain high culinary standards, and grow the business.
The Sous Chef’s responsibilities include overseeing food preparation and service, ensuring consistency in quality and presentation, managing inventory and ordering supplies, and supporting the development of culinary team members.
This full-time position requires excellent communication, leadership, organization, and team management skills, along with the ability to maintain the highest culinary standards in a fast-paced environment.
Responsibilities
- Effectively directs and coordinates all food production for restaurant, catering, and commissary operations as directed by the Executive Chef.
- Oversees the preparation of menu items according to established guidelines for quality, portion size, presentation, and food safety.
- Effectively communicates with department heads in food services, beverage, and related support and operating departments.
- Oversees food-related promotions supporting the casino and develops the skills and knowledge of cooks.
- Ensures food quality and food safety measures are executed while maintaining food costs at targeted levels.
- Maintains systems and procedures for ordering, receiving, storage, preparation, and service of food.
- Oversees department selection, hiring, training, standards and procedures, evaluating, and scheduling processes.
- Continually evaluates and documents the performance of all culinary positions.
- Is knowledgeable in the day-to-day forecasting of revenue, associated labour, and operating costs.
- Uses the P&L as a tool to maintain proper cost and revenue levels.
- Effectively handles guest recovery and employee issues with appropriate documentation and follow-up.
- Continually evaluates equipment, stock levels, labour, and business volume forecasting, taking appropriate actions to ensure all areas are prepared and in working order.
- Ensures the Culinary Management team is properly trained and developed.
- Establishes presentation techniques and quality standards along with the Executive Chef.
- Demonstrates comprehensive knowledge of products offered, including food recipes, prices, presentation, internal control procedures, and all company and department policies.
- Ensures all operations follow safety and health guidelines in accordance with Vancouver public health and sanitation regulations.
- 2+ years of experience in a supervisory culinary role
- Solid leadership skills and experience recruiting, training, and managing culinary and stewarding teams
- Experience in butchering practices and meat procurement
- Catering, banquet, or group menu experience is an asset
- Experience in a fast-paced, high-volume environment
- Exceptional organizational and communication skills
- Adaptable individual with strong multitasking skills
- Experience in vendor management
- Strong knowledge of food preparation, kitchen operations, food safety, and culinary standards
More about this job
Responsibilities
Support the Executive Chef by coordinating daily back-of-house operations and directing food production for restaurant, catering, and commissary services. Maintain food quality, presentation, safety, and cost targets while managing inventory, staffing, team development, forecasting, and guest or employee issues.
Requirements
Requires at least two years of supervisory culinary experience, strong leadership and communication skills, and experience recruiting, training, and managing culinary and stewarding teams. Candidates should have knowledge of food preparation, kitchen operations, food safety, vendor management, butchering, and meat procurement; catering or banquet experience is an asset.
Skills
- Culinary Leadership
- Kitchen Operations
- Food Preparation
- Food Safety
- Menu Presentation
- Inventory Management
- Ordering And Receiving
- Cost Control
- Revenue Forecasting
- Team Recruitment And Training
- Scheduling
- Performance Management
- Vendor Management
- Butchering
- Meat Procurement
- Guest Recovery
Benefits
- Health Benefits
- Dental Benefits
- Vision Care Benefits
- Flexible Work-Life Balance
- Paid Vacation
- Career Growth And Development Opportunities
- Associate Recognition Events
- Associate Discounts
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Food Production
- Restaurant Operations
- Catering
- Commissary Operations
- Back-Of-House Management
- Food Safety
- Food Quality
- Menu Presentation
- Inventory Management
- Ordering And Receiving
- Food Cost Control
- Revenue Forecasting
- Labour Forecasting
- Profit And Loss
- Recruitment
- Training And Development
- Scheduling
- Performance Evaluation
- Vendor Management
- Butchering
- Meat Procurement
- Banquet Menus
- Guest Recovery
- Health And Sanitation Regulations
- Culinary Standards