Sous Chef

Coast Hotels•Vancouver, BC

64d

About The Position

Coast Hotels is a dynamic and growing brand. Our culture is rooted in our values, leadership accountability, and the growth and development of our Ambassadors. The Sous Chef, or Restaurant Chef will contribute to the overall success of the hotel by leading and managing the food operations in the Restaurant, ensuring alignment with Coast Hotels' long term strategy. Working collaboratively with the Executive Chef and culinary team, this position will ensure continued growth and development of the ambassadors and maximize operational efficiencies, customer service and profitability.

Requirements

Chef de Cuisine certification or equivalent
Minimum 4 years of related experience; with 2 years of leading others
Red Seal certified
Food Safe certified
Hepatitis A vaccination recommended
Self motivated team player with demonstrated organizational and interpersonal skills
Demonstrated ability to work in a fast paced, multi-tasking team environment
Demonstrated advanced internal/external customer service philosophy
Intermediate level in the use of Microsoft Office Suite
Experience discussing performance issues with direct reports
Experience forecasting and budgeting
Thorough understanding of legislation and regulations as they apply to the area
Exemplifies Coast's core values and enjoys working in a culture of accountability
Able to work a flexible schedule, which includes evenings, weekends and holidays

Responsibilities

Works with the Executive Chef to establish the restaurant's overall strategic business plan, including defining direction, establishing goals, seeking opportunities for growth, anticipating requirements and managing change
Puts in place the systems, structures and practices to manage results
Delivers front line service while leading and supervising the culinary team ensuring food preparation and service delivery standards are consistently achieved
Collaborates with the Executive chef to establish, design and price restaurant menus while staying current and market focused
Secures and controls food inventory and labour costs to meet or exceed financial targets
Builds a strong team with the capabilities to deliver on the business plan through effective recruitment, communication and team practices, ensuring the team's ongoing development by creating a motivating and engaging environment
Monitors the quality of work and provides feedback
Identifies potential leaders within the team and implements training and development
Addresses guest concerns, and acts on opportunities to exceed guest expectations; removes barriers to guest satisfaction
Ensures all health & safety standards are in compliance with all regulations
Other duties as required