Executive Chef - Vancouver, Canada - SJC Culinary Service

Description

Executive Chef
SJC Culinary Service

Compensation-,
Up to $80,000 per year with base pay, gratuity share and bonus

employment type
:
full-time

job title
:
Executive Chef
SJC Culinary Service is an
Independently Owned and Operated
Food Service Provider located within the grounds of the University of British Columbia
Vancouver, BC

Job details

Salary
Up to $80,000 a year consisting of base salary, gratuity share and bonus.

Available shifts
Weekend availability

Full-time

Job Title
Executive Chef

Additional Benefits
Generous Extended Health Care Coverage, Paid Parking Permit, Duty Meals and Annual Vacation.

This position requires evening and occasional weekend availability depending on operational needs.

At SJC Culinary Service, we believe that our commitment to employment equity helps achieve inclusion and fairness and creates the necessary conditions for a rewarding career.

Job Summary

The Executive Chef will report directly to the owner operator and be responsible for the daily operations for residence dining and catering events.

This position calls for a hands on chef who provides direction to a small culinary team.

The Executive Chef needs to be fully involved in the daily preparation of meals, training, coaching and mentoring his staff, menu development, staff recruitment and reviews, cost control, ordering of products, inventory control and related administrative work.

The Executive Chef is also responsible for efficiency and timely meal service operations, production area cleanliness, food safety practices, sanitation and hygiene.

Organizational Status
Reports directly and be responsible to the owner operator in all aspects of the food service operation.

Work Performed
1) Planning weekly menu, source and order products needed for resident meals and catering events.
2) Cooking alongside the kitchen team to ensure that meals are prepared accordingly to the quality and quantity needed on a daily basis.
3)Planning and cooking alongside the kitchen team in the preparation and production of catering events food and beverage requirements.
4)Scheduling of kitchen, service and catering staff
5)Maintaining a healthy control in both food and labour cost. Work within a tight budget while still being able to offer a quality product to both residents and catering clients
6)Ensuring the highest standard of food preparation safety, sanitation and hygiene standards in accordance to the compliance guidelines set by Vancouver Coastal Health, FoodSafe and Serving it Right.
7)All aspect of training of kitchen staff in food preparation, proper use of kitchen equipment and safety in handling kitchen tools and equipment.
8)Holding regular operational meetings and reviews with kitchen staff.
9)Receiving feedback from residents pertaining to meals and implementing changes for improvement when necessary and when budget permits.
10)Suggest ideas to the owner operator to further improve efficiency and quality of the meal service and catering events
11)Performs administrative work, such as payroll, invoicing, catering events co ordination etc. in the absence of the owner operator.

Minimum Qualifications
1)5 years working experience at a kitchen supervisory level of Sous Chef or Executive Chef, preferably in a large hotel or large catering operation.
2) Diverse culinary skills, due to the diversity and mix of our resident community, it is very essential that the Executive Chef be skilled in Oriental and the various Asian cuisines.

Knowledge and skills in the preparation of other international cuisines such as Indian, Middle Eastern, European cuisines will be considered an asset.

3) Red Seal Trade Certification or equivalent certification is required.
4)Needs to be receptive to negative feedback or criticism and be open to making changes for improvement when necessary.
5)Ability to work under pressure within specified time constraints while maintaining composure and ability to motivate staff to perform to their best abilities.
6)Excel at conflict resolution among employees, among residents and employees etc.
7)Conversant in English, good communication skills and basic computer skills is essential.

General

Only qualified applicants with the necessary skills and experience, such as in Asian and Oriental cuisines will be considered and contacted for interviews.

If you consider yourself qualified for the position, please forward a cover letter of introduction together with a complete updated CV.

References will be contacted.
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Salary:
Up to $80,000.00 per year


Benefits:

• Dental care
• Extended health care

Schedule:

• Weekend availability

Supplemental pay types:

• Bonus pay

Ability to commut