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Executive Sous Chef

Executive Sous Chef for Renowned, First Class Luxury Hotel in Whistler

We are currently seeking an Executive Sous Chef for a very high end, Hotel-Resort in Whistler, British Columbia.

Our client is a well-known first class hotel in Whistler looking for a talented Executive Sous Chef with a hands-on management approach and a background in luxury Hotels and/or fine dining establishments.

EXCELLENT CAREER OPPORTUNITY

This is an excellent career opportunity for an enthusiastic, trend-conscious, culinary professional, who understands the particular demands of excellent food and service standards.

Position Summary

Work with a world-renowned, internationally trained, award winning  Executive Chef!

We are looking for a high energy, creative, professional chef who possesses brilliant, trend conscious culinary skills.

The Executive Sous Chef shares the vision and direction for the culinary department alongside the Executive Chef and together is responsible for the overall food creation, and production including training of the staff and guest satisfaction.

Leading a culinary team in a multi-outlet operation, this role requires a hands-on leader and mentor that possesses strong leadership qualities, team management skills, effective decision-making abilities and able to direct staff diplomatically.

Opportunity to work with a brilliant, trend setting culinary team and  

To be part of an electric, state-of-the-art management team in the hospitality business

Excellent working atmosphere!

KEY QUALIFICATIONS:

Successful candidate must have similar position experience, at first class hotels and/or fine dining restaurants. Executive Sous Chef or Sous Chef or Restaurant Chef with excellent experience welcome to apply.

Qualifications:

  • 4 year leadership experience in upscale, large, busy, fine dining operations required
  •  Upscale, luxury Hotel/Resort experience an asset
  •  Excellent, trend conscious, culinary knowledge and experience required
  • Journeyman’s papers or international equivalent required
  • Diploma/Certification in a Culinary discipline an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively with fellow colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times 

Excellent Salary, Bonus and Benefits

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

Executive Sous Chef & Sous Chef

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, opening up production facilities in Canada, with Vancouver being the first location.

The Food Production varies: different food styles from 5 Star gourmet menues 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, cruise ships 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  & Sous Chef are partly responsible 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 Executive Sous Chef  & 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.

The Executive Sous Chef  & Sous Chef will play a vital role in the pre-opening phase of the new food production facilities in Vancouver.

  1. Responsibilities
  • Participate, oversee and direct all food productions, ensuring quality standards and specifications are met
    • Assists with ideas in developing and creation of new menue designs and concepts in corporation with the Corporate Chef
    • In charge of preparation and production of all food items
    • Direct staff under company guidelines including performance and disciplinary issues when required.
    • Maintain positive relationships with culinary team and other departments
  • Job Requirements
  • Education in culinary management from an accredited institute or university
  • Red Seal certification
  • Minimum 5 years 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)
  • Experience in high volume environment required
  • (Cruise Ships, Hotels, Convention Center etc.) a strong asset
  • Minimum 2 years’ experience as Lead/Sous Chef in a larger kitchen
  • Proven experience and understanding of various cooking methods, ingredients, equipment and procedures
  • Ability to lead effectively with a wide range and diverse community

Exceptional Career Opportunity

Be part of a super creative, trend setting, dynamic team with great people!

Excellent Salary, Bonus, Benefits and many Perks

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

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.

HEAD CHEF

HEAD CHEF

REQUIRED FOR BUSY RESTAURANT AND LOUNGE

BURNABY

 

Very positive/friendly working environment.

We are looking for an experienced, highly motivated, creative,  Hands-On HEAD CHEF.

This is an exceptional opportunity for a talented CHEF heading the kitchen in this popular, trend-conscious restaurant-lounge.

Casual – Upscale Casual, Pacific North West Cuisine

Job Description:
The Head Chef is in charge of all things related to the kitchen: including menu creation, plating design, ordering, responsible for stocktaking checks, kitchen staff hiring, scheduling, and payroll of the entire kitchen staff.

The Chef is accountable for all activities in the kitchen and food production including development, training and motivation of the kitchen team. Also dealing with customer and staff related issues, and liaison with the front of the house.

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 business acumen, including an understanding of budgets and operating costs.

•                    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.

Good Salary excellent Benefits and Working Conditions

If you are interested in applying, please send full resume VIA EMAIL. Experienced Sous Chef, Executive Sous Chef, Kitchen Manager welcome to apply.

info@dietzelintl.com

CONFIDENTIALITY ASSURED