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