Sous Chef

About us: Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations. A Sous chef is responsible for planning, organizing and directing the work of employees in the Line. They develop the line menu and then oversee the food preparation for all line and catering events and ensure the food produced is of the highest quality. Job Descriptions: * Developing new menus and meals, based on customer demand or the season * Testing and tasting all new menus/meals * Briefing banquet kitchen staff about the upcoming functions * Establishing the priorities each day and assign tasks to banquet kitchen staff * Taking a physical inventory of specific food items for the daily inventory * Ordering new supplies where necessary * Providing support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating) * Taking in from the executive chef * Ensuring the kitchen is kept clean, tidy and sanitary * Supervising all junior kitchen staff Requirements: * Verbal communication skills, as Sous chefs will need to communicate with the executive chef and other kitchen staff * Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness * Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently * Attention to detail, as Sous chef must plan the best menus, with the most delicious flavoring * Organization skills, as kitchens are busy and stressful and the line chefs need to keep their work environment tidy and clean Pay range: From $60,000 per year plus tips. Benefits: * Company events * Dental care * Disability insurance * Discounted or free food * Employee assistance program * Extended health care * Life insurance * On-site parking * Paid time off * RRSP match * Vision care Schedule: * Day shift * Evening shift * Holidays * Night shift * Weekends as needed

The Sous Chef is responsible for planning, organizing, and directing kitchen staff while developing menus and overseeing food preparation for line and catering events. They ensure high-quality standards are met and maintain a clean, sanitary, and efficient kitchen environment.

Candidates must possess strong leadership, communication, and organizational skills to manage a busy kitchen team effectively. A creative mindset and meticulous attention to detail are required for menu development and maintaining food quality.

• Company events • Dental care • Disability insurance • Discounted or free food • Employee assistance program • Extended health care • Life insurance • On-site parking • Paid time off • RRSP match • Vision care

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Menu development
• Food preparation
• Staff supervision
• Inventory management
• Leadership
• Communication
• Creativity
• Attention to detail
• Organization
• Sanitation
• Training
• Banquet operations
• Line cooking
• Plating
• Event Catering
• Organizational Skills
• Time Off Management
• Planning
• Cooking
• Customer Demand Planning
• Optometry
• Food Preparation
• Physical Inventory
• Presentations
• Verbal Communication Skills
• Detail Oriented

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Expérience minimale

2+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine