As member of the Pinnacle Hotel Harbourfront culinary management team, the Executive Sous Chef is responsible for the day-to-day management of culinary operations, as well as the effective leadership of all culinary, stewarding, purchasing & receiving staff. Reporting directly to the Executive Chef, the Executive Sous Chef will collaborate on, and lead, the daily operation of the Banquet kitchen, 3-meal restaurant, seasonal menus, staff management, and all food production planning.
Responsibilities:
- Manage the culinary team in the absence of the Executive Chef.
- Knowledge of and compliance with all hotel policies, procedures and standards.
- Follow all hotel health and safety rules as well as VCH, WHIMS, WCB.
- Conduct daily shift briefings with culinary team and stewards.
- Participate in formal feedback, succession planning and progressive discipline
- Oversee the planning and execution of all meals for banquets, restaurant and staff.
- Liaise daily with Restaurant, Banquets and Events teams for service and quality.
- Ensure all food supply orders are made in a timely fashion.
- Work closely with Purchasing/Receiving to ensure product quality and timeliness.
- Kitchen admin tasks: inventory, ordering, scheduling, food costing
- Participate in menu design for all menus and special events.
- Ensure all opening and closing duties are completed to standard.
- Ensure all stations are set and ready with the right tools, supplies, and equipment.
- Take ownership for all new and existing recipe cards and prep guides.
- Oversee and direct all training of new hires.
- Maintain training and development program for existing staff.
- Interact professionally with guests and conveners.
- Represent the hotel at offsite events.
- Perform additional duties, as assigned.
Experience and Qualification:
- 5+ years upscale hotel / high volume restaurant.
- 2+ years in a culinary leadership position.
- Capable of executing multiple simultaneous banquet functions with different menus.
- Ability to work under pressure with accuracy, efficiency, and attention to detail.
- Understanding of cost control methods for food, equipment, labor, and wastage.
- Highly organized with analytical ability.
- Strong communication skills, both verbal and written.
- Keen decision-making and problem-solving skills.
- Must be able to show initiative in job performance.
- Demonstrated ability to excel in a high-stress, high-volume team environment.
- Good working knowledge of all Microsoft Office software.
- Requires a flexible schedule including mornings, evenings, weekends, and holidays.
- Food Safe certificate required.
- Diploma/Degree in Culinary Arts or related discipline considered an asset.
- Red Seal certificate considered an asset.
Job Types: Full-time, Permanent
Pay: $70,000.00-$90,000.00 per year
Benefits:
- Commuter benefits
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Life insurance
- On-site gym
- Vision care
Schedule:
Ability to commute/relocate:
- VANCOUVER, BC: reliably commute or plan to relocate before starting work (required)
Experience:
- culinary leadership: 2 years (required)
- hotel: 3 years (required)
Language:
Work Location: In person
