Catering Chef - Squamish, Canada - Sea to Sky Gondola Limited Partnership

Sea to Sky Gondola Limited Partnership

Verified Company

Squamish, Canada

2 weeks ago

Posted by:

Sophia Lee

beBee Recruiter

Description

Full-time, Year-round

Hours per week:
hours per week (weather and guest dependent)

Start Date:

ASAP
At the Sea to Sky Gondola, we make it easy for people to connect with the great outdoors. We work hard to make sure both our team members, and our guests, have a great experience. Join our team and work in a spectacular outdoor recreation environment with a progressive and fun organization.

Our 2023 catering menu is simple and elegant west coast cuisine.

The Sea to Sky Gondola Culinary Team specializes in west coast contemporary cuisine, with simple and elegant presentations that showcase the tastes and trends of our region.

Fresh Pacific seafood, BC rangeland meats, and Fraser Valley poultry are all paired with seasonal vegetables and greens.

Reporting to the Food and Beverage Director and Executive Chef, the Catering Chef is a key role in the operation.

They train, supervise and work with all cooks (Sous Chef, Line Cooks, Prep Cooks, Dishwashers), specifically those working in the Catering and Production event prep in order to prepare, cook and present food according to Sea to Sky Gondola's standard recipes.

The Catering Chef trains Catering Cooks to engage with the guests and when serving for events, how to manage each station.

The Catering Chef processes orders from suppliers and ensures proper receiving, storage, and rotation of food products to comply with health department regulations.

Adhere to control procedures for cost and quality.

Do you enjoy a fastpaced work environment?
Are you an engaging leader who enjoys creating and maintaining a strong team?
Do you consider yourself passionate about creating an outstanding guest experience?

If so keep reading to find out more about the role.

DUTIES & RESPONSIBILITIES:

Train, supervise, coach and conduct performance management as required for Catering team members for the efficient operation of the Summit Catering department
Works closely with the Senior Sales and Services Manager, Catering Manager and event planners to prepare a variety of food for a variety of functions and events as per client requirements and specifications
Advance sustainability goals by supporting the development of effective waste reduction and sorting programs to increase employee and guest engagement
Inspect method of food preparation and cooking in all areas
Ongoing inspection portion control in all areas
Involvement in developing catering menus, preparing catering food in a timely manner, minimizing raw material and food wastage, controlling food costs and presenting food attractively
Develop recipes as required and updating station guides
Schedule team members, exercise labor controls
Ensure that all kitchen equipment is maintained and in a sanitary condition and that adequate supplies of operating equipment are always available
Promote safety awareness to associates and demonstrate that safe job performance is the number one priority and set a good safety example
Ensure compliance with Sea to Sky Gondola Occupational Health and Safety Program and the Regulation of WorkSafeBC
Ensure associates report any unsafe conditions, practices, or injuries as soon as possible and take appropriate actions
Manage plate presentation for consistency and continually review and update when necessary
Organization of daily menu and BEO's and delegating information to your team
Support in the planning of events in coordination with Group Sales and Events Team
Ensure compliance with Food safe through temperature checks and stock rotation
Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves
Develop and implement cost saving and profit enhancing measures
Conduct daily and regular meetings with the team and attend meetings as required
Perform other duties as requested by the Executive Chef and other team members as required

SKILLS AND EXPERIENCE:

Minimum 2 years' experience as a Chef or Sous Chef in a highvolume F&B environment
Previous experience executing high level catered events
Must be at least 19 years of age
Serving it Right Certificate is mandatory
FoodSafe Level 1 Certificate is mandatory
Red Seal certification is an asset or equivalent experience
Completion of Culinary Degree or Arts Program is preferred
Strong organization and planning skills
Proven ability in managing time is critical; must be able to plan and execute effectively and efficiently
Proven track record as a handson leader with great communication skills
Excellent problemsolving skills
Able to remain calm under stressful situations
Knowledge of food service techniques and cost controls
Passion for people and the outdoors
Must be able to stand and exert wellpaced mobility for up to 8 hours in length.
Must be able to lift up to 50 lbs. on a regular and continuing basis
Exceptional organizational skills
Strong oral and written communication