Head Chef

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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

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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.

Executive Sous Chef

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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

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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

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HEAD CHEF, BOUTIQUE HOTEL,

SITUATED ON BEAUTIFUL LAKE

PICTURESQUE SMALL WATERFRONT TOWN, BRITISH COLUMBIA

Full Time, Year Round position with busy Summer Season.

Very positive/friendly working environment.


We are looking for an experienced, creative, HEAD CHEF.
This is an exceptional opportunity for a talented CHEF heading the
kitchen in this popular, trend-conscious restaurant and lounge with a
beautiful patio overlooking the lake. Make your culinary mark and also
live the outdoor life style many are dreaming of. Beautifully renovated
Heritage Boutique Hotel. Surrounded by four provincial parks, this
heritage Town’s four-season allure is all about its landscape, history and distinct cultural celebrations. 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.
Good Salary and Working Conditions
If you are interested in applying, please send full resume VIA EMAIL.
CONFIDENTIALITY ASSURED

Head Chef

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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 Sous Chef

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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