Sous Chef
Pan Pacific Vancouver
Vancouver, BC
Reporting to the Executive Sous Chef, the Sous Chef is a hands-on leadership position that is responsible for managing the daily culinary operations in preparation and service of food and is able to be in a true Tournant style role and be proficient in Garde Manger, Banquets, and Restaurant, ensuring all production, quality and presentation standards established by the Hotel are met or exceeded. This position is required to exercise judgment, set priorities and schedule the culinary operations to meet the requirements of banquet kitchen and be in line with budget and labour costs.

The key responsibilities of the Sous Chef include but are not limited to:

Lead and direct the Culinary teams to ensure the smooth operation, efficient flow of food production including sufficient levels of mis-en-place are available for business volumes, consistent premium taste and presentation and timely high quality food service in the area responsible.
Ensure all areas of the kitchen practice safe food handling, sanitation and storage procedures; ensures all equipment and tools are in safe working order; strictly adheres and manages food produced is in line with the dietary restrictions of guests.
Monitors work hours and scheduling of culinary associates while adhering to budgeted and forecasted labour costs based on hotel occupancy and work volumes. This includes the reductions of work hours as and when required.
Manage the section’s food ordering and monitoring of stock par-levels ensuring accuracy and adapting as business levels fluctuate in order to carefully manage food cost and minimize wastage. This is completed on various schedules (i.e. weekly, daily).
Inspect and evaluate the quality of the incoming produce on a daily basis to ensure only high quality of goods are accepted and used and sub-standard produced is returned in a timely manner through the established channels, and that the Hotel is not incurring costs for this sub-standard produce. Pro-actively source and establish good relationships with suppliers to ensure quality and quantities are readily available.
Be proactive and guide the intra-departmental teams on menu item selection to manage food cost resulting from seasonal price fluctuations.
Provide insights, creations and input into other hotel menus as directed, while managing food costs resulting from seasonal price fluctuations; customize menus for guests, including consideration of dietary requirements and restrictions. Research industry trends and market demands to ensure menus are innovative yet in line with market expectations.
Responsible for all necessary administrative controls in area of responsibility to assist in the management of the team.
Actively participate as a member of the Culinary Leadership team in effectively leading the Culinary team in being a cohesive, motivated, and productive multi-functioning team through clear and open communications.
Participates in recruitment, selection, and training and performance management of culinary associates under their direction.
This position is required to provide leadership coverage and have the ability and flexibility to work in all sections.
PHYSICAL DEMANDS

Must be able to walk and stand for long periods of time.
Stooping, kneeling, crouching, bending and turning occur frequently in this position but not for long periods of time in any one position.
This position requires medium to heavy exertion of force on a regular basis throughout the shift.

COMPETENCY PROFILE

The successful candidate will be committed to guest service who leads by example setting standards of excellence within the culinary team. This person will have a natural creative ability while having a strong attention to detail to ensure consistency and quality in food production. The Sous Chef will be have a positive and engaging leadership style and will be able to build strong relationships with others and facilitate open communication and information exchange. They will be able to demonstrate past successes in team achievement and the development of others, while being able to effectively manage any conflicts that arise in their area.

Qualifications and Technical Experience
Red Seal or equivalent certification and Food Safe 1 required; Food Safe 2, HACCP and First Aid certificate are an asset.
Minimum of five years of well-rounded culinary managerial experience in an equivalent size and style of operation, with experience in managing labour and food costs.
Proven classical fine dining culinary experience servicing a variety of food and beverage outlets including large scale restaurants and banqueting operations. Advanced knife skills required.
Proven hands-on experience in menu planning, inventory control, waste management and employee scheduling.
Must be fluent in English, both in verbal and written communication.
Competent in the use of a computer including Microsoft Word, Excel and Outlook.
Knowledge of current market trends, seasonal fluctuations, menu design and styles that are in line with industry standards.