Chef de Cuisine

Vancouver Lawn Tennis & Badminton Club; Vancouver; On-site; CAD 55,000 - 75,000; Full time

Job summary

A leading club in Vancouver is seeking a dedicated Chef de Cuisine. This role involves overseeing kitchen operations, ensuring food quality, and leading a team to deliver exceptional dining experiences. Ideal candidates will possess a Red Seal certification and extensive culinary management experience, in a dynamic and customer-focused environment.

Qualifications

• At least 3-5 years experience in a Culinary Leadership Role.
• 3 years Club/Hotel experience considered an asset.
• Mastery in butcher/fishmonger.

Responsibilities

• Controls the Pass – quality, speed and cleanliness.
• Orientation and trainer for all the Cooks.
• Assists Executive Chef to ensure smooth and efficient work.

Skills

Strong passion for cooking

Exceptional customer service skills

Excellent communication skills

Team focused

Education

Interprovincial Red Seal Certification – Journeyman Cook

Culinary School

Job description

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Job Summary

This position is responsible for ensuring that communications, standards, direction, and expectations are communicated to kitchen staff, and executed without error. 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 is responsible for assisting and replacing line cooks working within his/her area, and is expected to be competent at every station in the kitchen along with having banquet cooking experience. Position would have entry level supervisory responsibilities.

Job Summary

This position is responsible for ensuring that communications, standards, direction, and expectations are communicated to kitchen staff, and executed without error. 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 is responsible for assisting and replacing line cooks working within his/her area, and is expected to be competent at every station in the kitchen along with having banquet cooking experience. Position would have entry level supervisory responsibilities.

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

Responsibilties

• Controls the Pass – quality, speed and cleanliness
• Champion of the Systems. Plans the work, and works the plan
• Works with the Prep Leader – insures proper levels are maintained
• Assists the Banquet Cook – prepares the sauces and meats
• Orientation and trainer for all the Cooks
• Control of receiving, storage and stock rotation of all goods
• Monitors prep production in regards to quality, quantity and cost
• Assists Executive Chef to ensure smooth and efficient work and service flows
• Promotes team spirit between kitchen and service staff
• Provides 86 list, shortage or new product knowledge to FOH staff
• Assists Executive Chef in selecting people for development and promotion
• Ensures on going pre-service meetings with kitchen staff
  
  

Qualifications

• Interprovincial Red Seal Certification – Journeyman Cook
  
  

At least 3-5 years experience in a Culinary Leadership Role

• 3 years Club/Hotel experience considered an asset
• Mastery in butcher/fishmonger
• Culinary School an asset
  
  

Competencies

• Strong passion for cooking and producing high quality food
• Personal Accountability – system driven, known for getting the job done, being
  
  

punctual and reliable and can always be counted on

• Strong guest focus – exceptional customer service skills, maintains professionalism
  
  

with members and peers

• Excellent communication skills – strong English communication skills both verbal and
  
  

written

• Self driven – strong work ethic and takes pride in their work
• Team focused – collaborates and communicates with peers positively
  
  

If you are interested in this exciting opportunity, please submit your application via email to [e-mail] quoting the Position Title in the subject line. We thank all applicants who apply but please note only those shortlisted will be contacted.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality and Food and Beverage Services

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