Executive Sous Chef

Bridgemans Services•Squamish, BC

3d•CA$28 - CA$40•Onsite

About The Position

The role of Executive Sous Chef is to manage and oversee the culinary operations of a Floatel. Should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage inventory, control costs, and ensure the kitchen remains in compliance with health and safety regulations.

Requirements

Extensive knowledge of culinary techniques, food preparation, and presentation.
Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.
Excellent communication and interpersonal skills.
Strong attention to detail and ability to multitask in a fast-paced environment.
Ability to work flexible hours, including nights, weekends, and holidays.
In-depth knowledge of health and safety regulations and the ability to ensure compliance.
Ability to work in a team-oriented environment.
Required to hold valid MED Domestic Vessel Safety certificate, Crowd and Crisis Management certificate, marine medical certificate, which employer will support arranging and subsidizing.

Nice To Haves

A culinary diploma or related training may be preferred.

Responsibilities

Develop and maintain menus that meet the needs of the target market.
Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.
Train, supervise, and mentor a team of chefs and kitchen staff.
Ensure that all food is prepared and served in compliance with health and safety regulations.
Manage inventory and food costs by implementing effective purchasing and inventory management strategies.
Maintain and control quality standards, portion control, and presentation of all food products.
Continuously improve upon the menu by researching new trends and techniques in the culinary industry.
Ensure the kitchen is always clean, organized, and in compliance with local regulations.
Work with the operations team to ensure that the kitchen is running smoothly and efficiently.
Provide exceptional customer service to all customers.
Coordinate with client representatives for any special events and food requests.
Attending management meetings and contributing to the overall strategic direction of the culinary team.
Work closely with the project cost control manager to maintain the galley expenses and food costs.
Keep up the good client relationship.