Posts

Sous Chef

Sous-Chef

Vancouver

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

POSITION SUMMARY:
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.

Responsibilities

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

Job Requirements

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: info@dietzelintl.com

Restaurant Executive Chef

EXECUTIVE CHEF

RENOWNED RESTAURANT VANCOUVER

INTERNATIONAL HOSPITALITY GROUP

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

This Restaurant group is spearheaded by a famous, internationally 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 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 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 busy, upscale 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

Excellent Salary, Gratuities, Bonus Structure, Full Benefit Package & Career Opportunity! Well known International

Company, promotes from within!

Interested candidates please forward complete CV in confidence to:

info@dietzelintl.com

Confidentiality assured to all interested candidates!

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

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