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    Sous Chef - Vancouver, BC, Canada - Dietzel International

    Dietzel International
    Dietzel International Vancouver, BC, Canada

    1 week ago

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    Description
    Seasonal Hands-On Fishing Lodge Chef, for an Exclusive Fly Fishing Lodge located on a River, in Beautiful British Columbia
    Small exclusive fishing lodge operation in a beautiful, stunning, nature setting.
    Single private accommodation, is provided in a Lodge structure, free of charge.
    Excellent Career Opportunity in a AAAA rated City Hotel with multiple outlets


    HOTEL PROFILE:
    100 Room City Hotel, in the beautiful Northern Territories, 3 F&B outlets: 60 seat High-End AAA Fine Dining Restaurant, 90 seat Grill & Lounge, Deli Coffee-Shop 25 seats, small Banquet capacity:

    HOUSING PROVIDED FOR
    *Note: taxes deducted are much lower for Northern Canada
    GREAT LIFESTYLE, ENJOY OUTDOOR ACTIVITIES IN A PRISTINE NATURE SETTING WHILE STILL LIVING A CITY/DOWNTOWN LIFESTYLE.
    The Sous Chef will assist the Executive Chef in all aspects of kitchen operation


    These responsibilities include:

    menu development, kitchen brigade leadership,workplace safety, kitchen organization and maintenance of the highest quality of cuisine preparation and presentation standards.

    Hotel/Resort experience an asset
    ~ Do you want to be part of a super creative, dynamic, cutting edge,
    International focused culinary team?

    Our client is one of the world's largest, international Foodservice Companies, who has recently opened up new production facilities in Vancouver.


    The Food Production varies:
    different food styles from 5 Star gourmet menus to casual snacks.

    This Internationally focused kitchen is developing cutting edge food production and creating fantastic, incredible new food trends, setting the culinary standards for the future in this foodservice sector.

    The ideal candidate is passionate about food, a creative, talented chef, who is in tune with food trends and is experienced in high-end, high-volume food production.

    Large volume, plated food experience in first class food production facilities, 4/5 star hotel, catering companies, cruise ships and/or convention center or similar is an asset.

    Excellent Salary, Excellent Benefit Package, and Pension Plan

    Reporting to the Executive Head Chef, oursous chefs will be responsible preparing food as well as supervisingproduction in their assigned area, ensuring food is produced in accordance with the customer specifications, quality and food safety standards.

    The Sous Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including menu developing, training and development of culinary staff.
    Assist with the training, induction and development of the kitchen employees.
    Ensure thatthe preparation and presentation of food is ofthe highest standards, consistently.
    Ensure all foods are prepared in line with the production schedule and are ready for delivery within the agreed time frames
    Conduct regular food sampling with the Quality department to ensure all food prepared is in compliance with Quality Assurance standard
    Assist the Executive Head Chef with the development of recipes and menus for airline and other customers.
    Act as the second in command to the Executive Head Chef and assume their responsibilities during periods of absence
    Control wastage and to help maintain food costs in line with budget
    Red Seal certification an asset
    Experience with international cuisine (a strong asset)
    Cruise Ships, Hotels, Convention Center etc.) a strong asset
    Minimum 2 years' experience as Lead/Sous Chef in a larger kitchen
    Ability to lead effectively with a wide range and diverse community
    Be part of a super creative, trend setting, dynamic team with great people
    Excellent Salary, Benefits and Pension Plan
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