Senior Sous Chef
- Vancouver, BC, Canada
Salary: $80000 - $82000 per year · Full-time
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Job details
- Pay
- Salary: $80000 - $82000 per year
- Job type
- Full-time
- Apply by
- Experience
- Minimum of 3 years of experience in a similar catering or banquet chef role
- Posting language
- English
- Posted
Original job description
Job Listing: Senior Sous Chef - BC Place
At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: We are seeking an experienced Senior Sous Chef for the BC Place located in Vancouver, BC.
Position Summary
We are seeking a talented and experience Senior Sous Chef to join our dynamic team. The position will be responsible for planning, preparing, and executing high-quality offerings for various events, including corporate functions, sporting events, parties, and other special occasions. The ideal candidate will have a passion for culinary excellence, creativity in menu design, and a commitment to delivering exceptional guest experiences.
Responsibilities
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
Salary: $80000 - $82000 per year
Job Posted by ApplicantPro
At Sodexo Live!, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live! is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.
Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment.
Location: We are seeking an experienced Senior Sous Chef for the BC Place located in Vancouver, BC.
Position Summary
We are seeking a talented and experience Senior Sous Chef to join our dynamic team. The position will be responsible for planning, preparing, and executing high-quality offerings for various events, including corporate functions, sporting events, parties, and other special occasions. The ideal candidate will have a passion for culinary excellence, creativity in menu design, and a commitment to delivering exceptional guest experiences.
Responsibilities
- Menu Planning and Development
- Collaborate with clients and catering sales team to create customized menus that meet the specific needs and preferences of each client
- Develop innovative and seasonal dishes that align with the latest culinary trends and dietary requirements
- Ensure all menus are cost effective and meet budgetary targets
- Food Preparation and Presentation
- Supervise and participate in the preparation, cooking, and presentation of food for catering events
- Ensure all dishes are prepared to the highest standards of taste and presentation
- Oversee the setup and breakdown of catering stations, buffets, and plated services
- Team Management
- Lead, train, and manage the catering kitchen staff, including cooks, assistants, and temporary personnel
- Foster a positive and productive work environment
- Quality and Safety Standards
- Maintain high standards of cleanliness and sanitation in the kitchen and catering areas
- Ensure compliance with health and safety regulations and food handling protocols
- Conduct regular inspections and audits of kitchen practices and procedures
- Inventory and cost Control
- Manage inventory levels, order supplies, and control costs to maintain profitability
- Monitor food wastage and implement strategies to minimize it
- Keep accurate records of food purchase, usage, and inventory
- Client Interaction
- Work closely with clients to understand their needs and preferences, providing professional advice and suggestions
- Conduct tastings and consultations to finalize menu selections
- Handle client feedback and resolve any issues or concerns promptly
- Communicate and maintain effective relationships with suppliers and vendors
- Leadership & Conflict Focus
- Manage unionized culinary staff, ensuring full compliance with union contracts, progressive discipline protocols, and scheduling guidelines while fostering a collaborative kitchen culture.
- Manage unionized culinary staff, ensuring full compliance with union contracts, progressive discipline protocols, and scheduling guidelines while fostering a collaborative kitchen culture.
- Education and Experience
- Culinary degree or equivalent professional training
- Minimum of 3 years of experience in a similar catering or banquet chef role
- Proven track record of successful large volume catering events
- Skills and Competencies
- Exceptional culinary skills with a strong emphasis on flavour and presentation
- Creativity and ability to design diverse and appealing menus
- Strong leadership and team management abilities
- Excellent organizational and time management skills
- Effective communication and interpersonal skills
- Ability to work under pressure and meet tight deadlines
- Additional Requirements
- Flexibility to work evenings, weekends, and holidays as required
- Physical ability to lift heavy items and stand for extended periods
- Valid Food Safe Level 1 certification and any other required certifications
- Competitive salary
- Health, dental, and vision insurance
- Paid time off and holidays
- Opportunities for professional development and advancement
Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.
Salary: $80000 - $82000 per year
Job Posted by ApplicantPro
More about this job
Responsibilities
Plan and develop customized, seasonal menus, then supervise and participate in food preparation and presentation for large events. Lead and train kitchen staff, manage inventory and costs, maintain food safety standards, and work with clients and suppliers to deliver successful catering services.
Requirements
Requires a culinary degree or equivalent professional training, at least three years of experience in a similar catering or banquet chef role, and a record of successful large-volume catering events. Candidates should have strong culinary, leadership, organizational, and communication skills, Food Safe Level 1 certification, and the ability to work flexible hours and perform physically demanding tasks.
Skills
- Menu Planning
- Menu Development
- Culinary Skills
- Food Preparation
- Food Presentation
- Team Leadership
- Staff Training
- Inventory Management
- Cost Control
- Food Safety
- Sanitation
- Client Relations
- Communication
- Organization
- Time Management
- Conflict Management
Benefits
- Health Insurance
- Dental Insurance
- Vision Insurance
- Paid Time Off
- Paid Holidays
- Professional Development
- Career Advancement Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Catering
- Banquet Chef
- Large-Volume Events
- Menu Planning
- Seasonal Menus
- Dietary Requirements
- Food Preparation
- Food Presentation
- Kitchen Management
- Staff Training
- Unionized Staff
- Union Contracts
- Progressive Discipline
- Scheduling
- Food Safety
- Food Safe Level 1
- Sanitation
- Inventory Management
- Cost Control
- Food Waste Reduction
- Client Consultations
- Menu Tastings
- Supplier Relations
- Event Catering
- Budget Management