Posted 20 days ago
POSITION: EXECUTIVE SOUS CHEF
REPORTS TO: Executive Chef
ROLE PURPOSE:
The Executive Sous Chef is responsible for the day-to-day culinary and stewarding operations. As well, covering the Executive Chefs duties during his time away from the operation.
Job functions include menu creation, recipe writing, food purchasing controls, quality standards, internal and external relationship management, all forms of consistent communication, and team accountability in all areas of F&B. The Executive Sous Chef also assumes the responsibility of food and non food cost controls, maintaining food and labor cost, as well as assists in the management and training of new and current personnel, scheduling, and conducting performance reviews.
What’s in it for you:
Do you have a passion for food and the creation of truly spectacular fare? If so, explore what we have to offer!
Benefits and Perks:
Explore Travel Program
Ongoing Associate Appreciation Events
Employee assistant program
What your day will look like:
ESSENTIAL FUNCTIONS:
Hire, train, and supervise kitchen staff in the proper preparation of menu items, equipment, and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products.
Control labor, food & operational costs.
Promote the growth and development of Wall Centres internal talent.
Must have a thorough understanding of inventory, menu, and recipe management systems.
Enforce Wall Centre standards & Standard Operating Procedures (SOP’s).
Understanding of and being compassionate about allergens and dietary needs.
Visually inspect, select, and use only the freshest and highest quality ingredients for preparation within the hotel. Prepare requisitions for supplies and food product for outlet productions.
Schedule culinary staff so that proper coverage is maintained while keeping costs in line.
Monitor to ensure proper receiving, storage and rotation of food product so as comply with health department standards, including coverage, labeling, dating and placement of items in correct containers to avoid cross contamination.
Write, maintain, and update all menu specifications, recipes, pictures, product forecasts, and ensure guidelines are being followed.
Observe production quantities and make corrections to observe cost and quantity schedules.
Check to make sure all equipment is kept clean and serviceable, ensuring maintenance requests are
filed and submitted.
Monitor food and non food ordering to ensure proper pars, receiving, storage and rotation of products to comply with health department standards, including labelling, dating and placement of items in correct containers to avoid cross-contamination.
OTHER:
Regular and frequent monitoring of all hotel outlets is mandatory, especially during Chef’s absence.
Frequent monitoring of culinary supervisors stationed in other areas is mandatory.
Regular attendance in conformance with standards, which may be established from time to time, is essential to the successful performance of this position.
Due to the cyclical nature of the industry, employees may be required to work varying shifts due to the needs of the business within the hotel. In addition, attendance at all meetings, training sessions and meetings is required.
Upon employment, all employees are required to fully comply with hotel standards and regulations for the safe and effective running of the operation. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS:
In the addition to performing the above essential functions, the position may be required perform a combination of supportive functions.
Relief of the Executive Chef during days off, vacation and business trips.
Support and communicate with the Kitchen Operations Manager in upkeep, cleanliness and maintenance of all kitchen’s equipment and service wear, china, cutlery, glassware etc.
Perform extra duties for VIP parties and functions, writing specialty menus for promotions, etc.
Ensure menus for specials and/or brunch are completed weekly.
Take an active role with Front of House (FOH) leaders in outlets and catering to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.
Supervise daily cleaning and inventory of walk-in refrigerators, freezers & storage areas.
Communicate and assist Executive Chef in creating innovative food and displays.
SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES:
The Executive Sous Chef must possess the following knowledge, skills, and ability to be able to explain and demonstrate that he or she can perform the essential functions of the job, and lead by example to demonstrate specific tasks to be undertaken.
Must be able to speak, read and write in the primary language(s) used in the workplace.
Requires good communication skills, both verbal and written.
Must possess basic computational skills.
Must be able to read and write to facilitate the communication process.
Most tasks are performed in a team environment with the employee acting as team leader.
Must possess basic computer skills.
Must be familiar with inventory management systems and creating the database.
A thorough knowledge of food products, standard recipes, and proper preparation for both hot and cold stations and restaurants is required.
Ability to supervise large numbers of staff and accomplish goals on a timely basis.
Good working knowledge of accepted sanitation standards and applicable health codes.
Ability to effectively deal with internal and external customers, some of whom will require a high level of patience, tact, diplomacy and collect accurate information to resolve conflicts.
PHYSICAL DEMANDS:
Most tasks take place indoors. Must be able to work in differing environments from freezers (- 18ºF) to kitchen hot lines (+110ºF).
Must be able to exert a well-paced mobility for up to 8 hours a day.
The worker is subject to elevated noise levels, occasionally causing the worker to shout to be heard above ambient noise levels.
Must be able to exert well-paced ability to reach other departments in a timely fashion.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift carry the same from shelving units and otherwise carry up to 50lb. To every area of the kitchen.
Ability to perform cutting skills on work surfaces and handle various machines and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
Ability to create and build displays up to 8 feet high, including ice carvings.
Must be able to lift up to 50 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning and inspection tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Your experience and skills include:
High school or equivalent education is required. Culinary or apprenticeship program preferred.
Food Safe Level 1 & 2, mandatory
A minimum of 12 years working within comparable environments.
A minimum of 5 years as a Sous Chef with extensive knowledge of international and local cuisines
Ability to obtain and/or maintain any provincial and federal licenses, certificates or permits.
All employees must maintain a neat, clean, and well-groomed appearance as per hotel standards.
To note:
Complete job description will be presented at the time of job offer
ABOUT US
The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.
A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.
Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.
The Sheraton Vancouver Wall Centre Hotel has been notified of imposters using the Hotel name in an attempt to elicit personal information from job seekers. Recent attempts involve fake LinkedIn profiles set up to appear that persons affiliated with the Hotel are seeking applicants to fill positions. These imposters may use InMail, Gmail or some other platform to contact people regarding “open positions” and have even requested banking information from candidates.
The Sheraton Vancouver Wall Centre Hotel does not request SIN number, police background checks or banking information from candidates when you apply. We advise you do not ever provide sensitive personal information such as addresses, birthdates, banking or other account information to an unsolicited contact. We further advise you do not open any attachments on e-mails from someone you do not know.
DIVERSITY
Wall Centre Hotels is committed to diversity and inclusion in the workplace. Wall Centre Hotels, through education, review and engagement is achieving a work environment that is fair and just for all associates and where all associates are valued for the diversity they bring to the business. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, disability, and age.
Job Types: Full-time, Permanent
Pay: $90,000.00-$110,000.00 per year
Benefits:
Dental care
Disability insurance
Employee assistance program
Extended health care
RRSP match
Vision care
Flexible language requirement:
French not required
Schedule:
Holidays
Monday to Friday
Weekends as needed
Experience:
Culinary: 10 years (required)
Sous Chef: 5 years (required)
Licence/Certification:
Food Safety Certification Level 1 & 2 (required)
Work Location: In person
The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.
A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.
Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.
The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.
A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.
Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.
