Chef, Sportsbar

Canucks Sports & Entertainment (CSE)•Vancouver, BC

8h•Onsite

About The Position

The Chef, Sportsbar will be responsible for leading the culinary operations of the Sportsbar at Rogers Arena. This position is also responsible for ensuring that exceptional hospitality is provided, and that food quality, food safe, and operational standards are always maintained. We are looking for high energy, passionate chefs who are driven to flex their culinary skills to exceed fans’ expectations and to reach our goal of delivering industry-leading hospitality, service, and food while creating unforgettable moments that unite us all.

Requirements

Minimum 3 years of experience as a Sous Chef or Kitchen Manager at a similar sized facility
Red Seal certification, a degree in the Culinary Arts or an equivalent combination of education and experience
Impeccable creative culinary abilities
Inspirational leadership skills and the ability to rally a team to achieve its highest potential, and then driving it to the next level
The ability to create and develop eating experiences that drive customer satisfaction and loyalty
Solid organizational skills with the ability to handle multiple projects at one time
Excellent written and verbal communication skills
A positive, enthusiastic attitude
Strong computer proficiency in systems related to the department
Level 1 and 2 Foodsafe Certification

Nice To Haves

2 years of experience in an entertainment-based facility

Responsibilities

Leading the culinary management team to identify, evaluate, and improve service strategies
Providing leadership, development, and motivation of team to ensure fan-focused delivery is always paramount through consistent delivery of high-quality food in a thrilling atmosphere
Ensuring great service through consistent and timely execution of all menus and recipes, training, and accountability of the culinary team in execution and by obtaining regular feedback through table visits and executing show quality standards
Hiring and training of all culinary team members and maintaining appropriate staffing levels per business needs
Managing culinary staff, including supervising activities of cooks and stewards
Participating in the menu planning and development and planning for food and beverage for the two restaurants (private clubs)
Engaging with fans, as well as team members to ensure exceptional hospitality is always received
Maintaining sanitation standards throughout the kitchens to comply with Provincial regulations
Overseeing inventory of food product and coordinating product ordering and receiving
Ensuring food quality in presentation and production throughout the venue
Developing strong working relationships with suppliers and benchmarking food costing