Creative Sous Chef: Menu & Banquet Lead for Fine Dining

Royal Vancouver Yacht Club; Vancouver; On-site; CAD 54,000 - 66,000; Full time

Job summary

Royal Vancouver Yacht Club in Vancouver, BC, is seeking a Sous Chef to plan, organize and direct line and banquet kitchen work. You will develop the line menu and oversee food preparation for line and catering events, ensuring the highest quality in flavor and presentation.

Responsibilities include testing menus, briefing kitchen staff, inventory control, ordering supplies, and training teammates while maintaining a clean, sanitary kitchen and supervising junior staff.

Qualifications

• Verbal communication with executive chef and kitchen staff.
• Creative menu development and unique plating ideas.
• Leadership of banquet kitchen staff and line cooks.
• Strong attention to detail for flavor, presentation, and consistency.
• Excellent organization to keep busy kitchens clean and efficient.

Responsibilities

• Develop new menus based on customer demand or season.
• Test and taste all new menus/meals.
• Brief banquet/kitchen staff for upcoming events.
• Assign daily priorities and tasks to kitchen staff.
• Take daily inventory of specific food items.
• Order supplies as needed.
• Provide support and training to kitchen staff.
• Collaborate with the executive chef.
• Maintain kitchen cleanliness and sanitation.
• Supervise junior kitchen staff.

Skills

Verbal communication

Creativity

Leadership

Attention to detail

Organization

Job description

Royal Vancouver Yacht Club in Vancouver, BC, is seeking a Sous Chef to plan, organize and direct line and banquet kitchen work. You will develop the line menu and oversee food preparation for line and catering events, ensuring the highest quality in flavor and presentation.

Responsibilities include testing menus, briefing kitchen staff, inventory control, ordering supplies, and training teammates while maintaining a clean, sanitary kitchen and supervising junior staff.