Head Chef

HEAD CHEF

HEAD CHEF

Boutique Resort Hotel & Marina

CENTRAL COAST, BC, OCEANFRONT RESORT

DIETZEL INTERNATIONAL, HOSPITALITY RECRUITER, IS SEARCHING FOR AN EXPERIENCED, TALENTED, HEAD CHEF REQUIRED FOR A BOUTIQUE RESORT HOTEL, RESTAURANT AND LOUNGE. PICTURESQUE SETTING ON OCEANFRONT WITH SPECTACULAR VIEWS. LOCATED IN THE CENTRAL COAST REGION, BRITISH COLUMBIA.

Full Time, Year Round position

The Head Chef is responsible for a well planned, organized kitchen operation with one Restaurant and small Banquet facilities, ensuring all food preparation and plate presentation meets commitment to quality, while providing hands-on leadership and training to kitchen personnel.

The ideal Candidate possesses excellent trend-conscious Culinary skills. Team management skills, effective decision-making abilities and able to direct the kitchen staff diplomatically. Must be able to develop an annual budget, track labour and related expenses, develop and motivate staff, maintain inventory controls and develop menu and food concepts. Minimum 3 years Senior Culinary Management experience. 

Qualification Requirements:

  • Previous restaurant kitchen management experience required.
    • Passion for the kitchen and for producing quality products
    • Strong communication and interpersonal skills, both written and oral.
    • Strong analytical/decision-making skills.
    • Leadership skills – able to direct and supervise staff.
    • Ability to multi-task in a fast-paced environment.
    • Must be eligible to work in Canada. For more information, please check our website: dietzelintl.com

Full Time, Year Round position with busy Summer Season. Very positive/friendly working environment.

Excellent Salary & Benefits and Great Working Conditions

Accommodation provided

Interested candidates please forward complete Resumé in confidence via email: info@dietzelintl.com

Confidentiality assured to all interested candidates.

Hands-On Executive Chef, Luxury Boutique Resort

Executive Chef

Luxury Oceanfront Boutique Resort

Belize

We are currently seeking a Hands-On Executive Chef for a very high end, luxury oceanfront Boutique Resort in Belize.

This is a brand new opening of a very beautiful, beachfront, new, state of the art, 5 Star Development Boutique Resort, catering to sophisticated international clients.

This is an excellent Career opportunity for an enthusiastic, trend-conscious Chef who understands the particular demands of excellent food and service standards. The ideal candidate will be a culinary leader & creator, developing innovative, modern-eating-trend inspired food concepts.

The Chef will share his/her vision with the ownership and management team to develop a premiere vacation destination for this Luxury Boutique Resort & Spa in Belize.

Short position description:

The Executive Chef reports directly to the General Manager and ownership, and is responsible to operate all aspects of the resort’s daily culinary program and kitchen operations, including: the coordination of menus and meal preparation, maintaining food safety and high quality standards, maintaining training standards, daily/weekly ordering & inventory, menu costing, staff scheduling, daily staff meal program, and creating great guest & staff experiences.

Year-round permanent position.

Key Qualifications:

High School Diploma

Culinary certification through a recognized institution preferred.

Minimum 5 years culinary management experience in fine dining/ upscale & casual dining. Michelin Star Experience an asset.

Excellent culinary skills; possesses the ability to perform all functions in the culinary operation.

Experience in new openings, or seasonal re-opening experience

Experience in international assignments

Excellent Salary, Bonus and Excellent Working Conditions. Accommodation provided.

CHEF DE CUISINE, Asian Fusion Restaurant, 5 Star International Cruise Line

ASIAN FUSION ONBOARD FINE DINING RESTAURANT

Asian Fusion Restaurant

International 5* Star Cruise Line

This award winning “Fine Dining” Restaurant is the Ship’s Signature Restaurant merging culinary traditions of Southeast Asia, China and Japan. The menu, which honors the elements of water, wood, fire and earth. Features  first class Oriental based dishes  & menues.

Praised by Condé Nast Traveler for cuisine “that rivals the best Asian themed restaurants on land.”

Top of the Line-First Class, International Cruise Line!

World Cruise Line Fleet, consists16 Vessels operating worldwide.

This Premier Cruise Line is committed to encouraging your professional growth. This company is presently releasing new ships, and has many opportunities for promotion and advancement. The most competitive benefits in the industry will be offered.

Short position description:

Title: Chef De Cuisine

Reports To:  Executive Chef, Culinary Onboard Operations.

Responsible  for directing and supervising the preparation of and service for all food served in the Asian themed specialty Restaurant. This is in accordance with the established company’s menus and recipes.

Permanent Full-Time position

Excellent Salary payable US Dollars, No Taxes deducted, absolutely no deductions for Room/Board, Flights.

Excellent Career Opportunity! Excellent Salary!!

COMPANY-KNOWN FOR PROMOTING FROM WITHIN.

Head Chef

HEAD CHEF

Boutique Resort Hotel

SUNSHINE COAST, OCEANFRONT RESORT

SEARCHING FOR AN EXPERIENCED, TALENTED, HEAD CHEF REQUIRED FOR A BOUTIQUE RESORT HOTEL, RESTAURANT AND LOUNGE. PICTURESQUE SETTING ON OCEANFRONT WITH SPECTACULAR VIEWS. LOCATED ON THE SUNSHINE COAST.

The Head Chef is responsible for a well planned, organized kitchen operation with 2 outlets and small Banquet facilities, ensuring all food preparation and plate presentation meets commitment to quality, while providing hands-on leadership and training to kitchen personnel.

The ideal Candidate possesses excellent trend-conscious Culinary skills. Strong Leadership qualities, team management skills, effective decision-making abilities and able to direct the kitchen staff diplomatically. Must be able to develop an annual budget, track labour and related expenses, develop and motivate staff, maintain inventory controls and develop menu and food concepts. Minimum 3 years Senior Culinary Management experience. 

Qualification Requirements:

Previous restaurant kitchen management experience required.

Passion for the kitchen and for producing quality products

Strong communication and interpersonal skills, both written and oral.

Strong analytical/decision-making skills.

Leadership skills – able to direct and supervise staff.

Ability to multi-task in a fast-paced environment.

Must be eligible to work in Canada.

Full Time, Year Round position with busy Summer Season. Very positive/friendly working environment.

Excellent Salary & Benefits and Great Working Conditions

Accommodation provided

Interested candidates please forward complete Resumé in confidence via email.

Confidentiality assured to all interested candidates.

Executive Chef, Renowned Restaurant

EXECUTIVE CHEF

RENOWNED RESTAURANT VANCOUVER

INTERNATIONAL HOSPITALITY GROUP

Vancouver, busy, high end, award winning, renowned restaurant looking for Executive Chef.

This Restaurant group is spear headed by a famous, international known Chef with Restaurants throughout North America. This Vancouver location Restaurant is known for it’s cutting edge, contemporary award-winning Pacific North West Style Cuisine.

EXCELLENT CAREER OPPORTUNITY

Opportunity to work with a brilliant, trend setting management team in the hospitality business. The right candidate must be motivated, be meticulous and have a passion for excellent cuisine!

Be part of an electric, friendly, professional, state-of-the-art culinary and restaurant dining team. Excellent working atmosphere! Successful candidate must have a similar position experience, at first class hotels and/or fine dining restaurants. The Executive Chef is expected to have excellent team management skills.

Position Description:

The Restaurant Executive Chef’s main responsibility is for the overall operation of the culinary department. This leadership position works effectively within the team environment towards the goals of operational execution, customer service and employee satisfaction.

The Restaurant Executive Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including purchasing, menu developing. Also responsible for hiring, training and development of culinary staff.

Qualifications:

  • 6 years culinary management experience in upscale busy fine dining operation
    • Strong leadership qualities with a high ability for culinary craftsmanship, effective decision-making and directing staff diplomatically.
    • Excellent communication skills, both written and verbal.
    • Respectful approach and demeanor.
    • Outstanding organizational skills and highly proficient at multi-tasking.
    • Excellent analytical skills.
    • Demonstrated excellent Customer relations.
    • Excellent computer skills.
    • Demonstrated ability to perform effectively in a team environment

Interested candidates please forward complete Resumé in confidence via email.
Confidentiality assured to all interested candidates.

Corporate Culinary Development Chef

CORPORATE CULINARY DEVELOPMENT CHEF

Very successful Hospitality Group is expanding, and requires a CULINARY DEVELOPMENT CHEF to be the creative head of the culinary division of this multi-branded hospitality group.

Our client is a hospitality company operating in the hospitality and tourism sector with multiple concepts and brands on Vancouver Island, Head office Victoria, BC.

THEY ARE: a cutting edge, sophisticated, fresh, and dynamic multi-branded hospitality group with a vision.

THEY OFFER:  a very rewarding career for a creative, innovative and visionary Chef!

Short position description:

This Culinary Development Chef will be a pioneering culinary architect, developing innovative, modern-eating-trend inspired, recipes and food concepts.

He or She will lead the culinary teams through coaching, training and mentoring in a supportive, inspiring and empowering work environment.

The successful candidate ideally has 5-7 years experience as an Executive Chef, striving in their career at the peak of their creativity and is not afraid to take risks.  Ideal experience includes freestanding restaurants with a variety of cuisine levels. Some exposure to premium style brewpubs, gastro pubs, and high-end catering services would be strong assets.

Education & Experience:

  • Education in culinary management from an accredited institute or university
  • Red Seal certification
  • Minimum 5 years Executive Chef level culinary experience across a broad range of dining levels and must include fine dining experience
  • Adept at sourcing local products
  • Experience with international cuisine (a strong asset)
  • Ability to provide a portfolio of photos that showcase your work and experience

 

Exceptional Career Opportunity

Be part of a dynamic team with great people!

Excellent Salary, Bonus, Benefits & many Perks

Interested candidates please forward complete Resumé in confidence to: carla@dietzelintl.com

Or please call @ 604 738 2433

Confidentiality assured

 

 

 

Executive Sous Chef

Executive Sous-Chef

Brand-new opening Vancouver.

 

Do you want to be part of a dynamic, creative, cutting edge,

International focused Management Team?

Our client is one of the world’s largest, international Foodservice Companies, opening up production facilities in Canada, with Vancouver being the first location.

The facilities will produce thousands of plated hot and cold meals daily. The Food Production varies of different food styles from 5 Star gourmet menues to casual snacks.

The ideal candidate is a creative talented chef and has a strong knowledge of high-end, high-volume food production. Large volume, plated food experience in first class food production facilities, 4/5 star hotel and/or convention center or similar is an asset.

Asian food knowledge and Asian culinary trend awareness an asset

Excellent working atmosphere! Be part of the pre-opening management team!!

Excellent Salary, Bonus, Benefits and Pension Plan

POSITION SUMMARY: Reporting to the Corporate Executive Chef the Executive Sous Chef is responsible for the quality, authenticity, specification compliance of all food development & production, food and labour costs, staff scheduling, menu design and planning. Ensures customer food is produced to specific schedules and customer specifications. Participates in new menue development and menu presentations to new and existing clients, ensuring the highest quality standards. Liaison with customer service and operations to ensure efficient labour utilization, hygiene practices, and quality and customer requirements are met.

The Executive Sous Chef will play a vital role in the pre-opening phase of the new food production facilities in Vancouver. The Executive Sous Chef will be traveling during the pre-opening phase to be trained with the Corporate Executive Chefs in New York and Los Angeles.

Responsibilities

  • Oversee and direct all food productions, ensuring quality standards and specifications are met
  • Develops and creates new menue designs and concepts in corporation with the Corporate Chef
  • Work closely with Purchasing Manager for procurement of materials and assist in sourcing specific materials as required, ensuring cost effectiveness.
  • Direct staff under company guidelines including performance and disciplinary issues when required.
  • Establish corrective action plan and follow up on product issues
  • Manage menu costing and ensure Purchasing adherence to costing guidelines
  • Maintain positive relationships with customer base including marketing of our Company Catering product

Job Requirements

  • 10+ years Chef’s experience including appropriate accreditation (i.e. Red Seal, CAP)
  • 3+ years menu design, costing and pricing
  • 1+ years in food and beverage financial role
  • 1+ years experience managing personnel with direct reporting responsibilities
  • Minimum 4 years’ experience in high volume environment required (Cruise Ships, Hotels, Convention Center etc.)
  • Minimum 2 years’ experience as Lead/Sous Chef in a large kitchen
  • Proven experience and understanding of various cooking methods, ingredients, equipment and procedures
  • Experience with industry’s best practices
  • Superior communication skills both written and verbal
  • Ability to lead effectively with a wide range and diverse community
  • Experience with Microsoft office products (Word, Excel, Outlook).

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

  • Strong analytical skills, mathematical conversions, and attention to detail
  • Highly organized and very detailed oriented.
  • Excellent Food knowledge, Asian food knowledge and Asian culinary trend awareness an asset.
  • Strong customer service skills and flexibility to respond to production and supplier requests and issues in a timely manner
  • Ability to work in a multi-cultural environment
  • Results oriented problem solver in a fast paced environment
  • A successful record of performance which demonstrates ability to work both independently and in a team environment