Sous Chef -Capilano Suspension Bridge Park - Jobs in North Vancouver

Job Description

Position: Sous Chef – F amp;B Outlets (Cliffhouse Restaurantamp; Bar, and Loggers’ Grill) Reports to: Foodamp; Beverage Director, F amp;B Outlets ManagersDepartment: Foodamp; Beverage OperationsDedicated to creating experiences our guests and team members are amazed by; Capilano Suspension Bridge Park (CSBP) are looking for a hands-on, engaged Sous-Chef for its Cliff House Restaurantamp; Bar, and Loggers’ Grill kitchens. Within the grounds of one of Vancouver’s top tourist destinations, this position will give you the opportunity to work in the heart of an iconic location.If you are passionate about quality food service, the tourism industry and enjoy teamwork, we would love to hear from you.The Sous Chef is responsible for the day-to-day operation of the Cliffhouse and Loggers’ Grill kitchens. In collaboration with the F amp;B Outlets Managers, the Sous-Chef handles day-to-day operation of the restaurants, special menu requests, events, and tours groups. They manage the kitchen team in compliance with all HACCP, and work safety regulations and guidelines, as well as established standard and budgetary parameters and objectives. Other Duties and Responsibilities:

• Ensure consistent food preparation and the highest caliber of food presentation, always improving upon both
• Maintain product consistency by conducting inspections of seasonings, doneness, portion control, and food presentation.
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests’ satisfaction.
• Raise the standards within the department and bring forth new concepts.
• Work closely with Director of Foodamp; Beverage Operations and F amp;B Outlets Managers to maintain and develop menus and implement seasonal changes.
• Oversee food deliveries to ensure the products have been delivered as per the quantities and specifications on the order, received and stored according to the HACCP guidelines.
• Ensure professional and friendly business relationships are maintained with all vendors.
• Execute any reasonable business directives from the Director of Foodamp; Beverage Operations, F amp;B Outlets Managers and CSBP management team.
• Comply with Capilano Group Standards for inventory and waste management.
• Conduct on-going work safety and HACCP training and communicate the health and safety requirementsamp; regulations to all team members and ensure they are followed throughout the venues.
• Maintain HACCP data logging and record keeping.
• Ensure kitchen cleanliness and tidiness through daily checklist and facilities inspections.
• Actively manage through daily briefings and/or check-ins, providing feedback and setting goals for the kitchen team.
• Support development of kitchen Team Members by dispensing job specific training and technical skills trainings.
• Plan and implement strategies to achieve constant improvements in team member and guest experience.
• Foster an environment that is safe, inclusive, supportive, and respectful of all Team Members.
• Take every reasonable precaution to ensure protection of yourself, Team Members and Guests, Safety first!
• Expected to work non-traditional schedule, including evenings, weekends, and statutory holidays.
• Perform all other duties as assigned.

Qualifications:

• Interprovincial Red Seal certification or equivalent required
• Minimum Three (3) years of management experience within culinary
• Thorough background in quick serve and restaurant service
• Strong interpersonal skills, as well as excellent communication skills
• Financial management skills e.g., ability to understand budgets, forecasting and scheduling
• An experienced multi-tasker, with a strong ability to adapt to meet changing deadlines and priorities
• Intermediate to advanced knowledge of Microsoft Office and familiarity with POS systems
• Occasionally required to lift and carry up to 50lbs, climb a step ladder or climb a step stool
• Able to work a variety of shifts including evenings, weekends, and holidays, to meet the needs of the business.

Wage range: $60,000 - $65,000 plus incentives.Powered by JazzHR