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 working atmosphere!
Excellent Salary, Excellent Benefit Package, and Pension Plan
Reporting to the Executive Head Chef, our sous chefs will be responsible preparing food as well as supervising production 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 that the preparation and presentation of food is of the highest standards, consistently.
Ensure all foods are prepared in line with the production schedule and are ready for delivery within the agreed time frames
Support the Executive Head Chef with customer/client food presentations as and when required
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
Education in culinary management from an accredited institute or university
Red Seal certification an asset
Minimum 3 years culinary experience across a broad range of dining levels and must include fine dining experience
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!
Company promotes from within, great opportunity for growth!
Excellent Salary, Benefits and Pension Plan
Interested candidates please forward complete Resumé in confidence to: email@example.com