Chef de Cuisine

Vancouver Lawn Tennis & Badminton Club; Vancouver; On-site; CAD 50,000 - 80,000; Full time

Job summary

Join a leading sports and recreation club as a Chef de Cuisine. This role involves overseeing kitchen operations, ensuring food safety, and leading a team while maintaining high-quality food standards. Candidates should have substantial culinary management experience and a passion for cooking.

Qualifications

• 3-5 years experience in culinary leadership.
• Mastery in butcher/fishmonger skills.
• Strong work ethic and personal accountability.

Responsibilities

• Controls cooking quality and cleanliness.
• Assists in preparing sauces and meats.
• Acts as an orientation resource for cooks.

Skills

Culinary leadership

Cooking quality

Team collaboration

Education

Culinary school education

Job description

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Job Summary

This position is responsible for ensuring effective communication, maintaining standards, providing clear direction, and setting expectations for kitchen staff. The Chef de Partie operates in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. The incumbent assists and replaces line cooks within their area and is expected to be competent at every station in the kitchen, with banquet cooking experience. This position includes entry-level supervisory responsibilities.

HOURS : Will vary, including some days, evenings, and definitely weekends.

Responsibilities

• Controls the Pass – quality, speed, and cleanliness.
• Champions the Systems. Plans the work and works the plan.
• Works with the Prep Leader to ensure proper levels are maintained.
• Assists the Banquet Cook in preparing sauces and meats.
• Acts as an orientation and training resource for all cooks.
• Controls receiving, storage, and stock rotation of all goods.
• Monitors prep production regarding quality, quantity, and cost.
• Assists the Executive Chef to ensure smooth and efficient workflow and service.
• Promotes team spirit between kitchen and service staff.
• Provides 86 list, shortage, or new product knowledge to FOH staff.
• Assists the Executive Chef in selecting staff for development and promotion.
• Ensures ongoing pre-service meetings with kitchen staff.

Qualifications

• At least 3-5 years of experience in a culinary leadership role.
• 3 years of club/hotel experience considered an asset.
• Mastery in butcher/fishmonger skills.
• Culinary school education is an asset.
• Strong passion for cooking and producing high-quality food.
• Personal accountability—system-driven, known for getting the job done, punctual, reliable, and always dependable with members and peers.
• Self-driven with a strong work ethic and pride in work.
• Team-focused—collaborates and communicates positively with peers.

If interested, submit your application via email to [emailprotected], quoting the position title in the subject line. Only shortlisted applicants will be contacted.

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Hospitality and Food and Beverage Services

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