Private Dining Chef/Sous Chef

L'Abattoir Restaurant; Vancouver; On-site; CAD 45,000 - 75,000; Full time

Job summary

Ein etabliertes, leidenschaftliches Restaurant sucht einen Private Dining Chef, der das Küchenteam leitet und für die effiziente Durchführung von Veranstaltungen verantwortlich ist. In dieser Rolle arbeiten Sie eng mit dem Executive Chef und dem Event-Team zusammen, um erstklassigen Service und Qualität zu gewährleisten. Sie bringen mindestens 5 Jahre Erfahrung in der Küche mit, davon 3 Jahre in einer Catering- oder Bankettrolle, und besitzen ein gültiges Food Safe Zertifikat. Wenn Sie eine positive Einstellung und die Fähigkeit zur Teamarbeit mitbringen, ist dies die perfekte Gelegenheit für Sie.

Qualifications

• Mindestens 5 Jahre Erfahrung in der Küche, davon 3 Jahre in Catering/Banqueting.
• Verfügt über ein gültiges Food Safe Zertifikat.

Responsibilities

• Verwaltung der Küche für private Veranstaltungen und Gewährleistung eines hohen Servicestandards.
• Entwicklung von Menüs in Zusammenarbeit mit dem Executive Chef.

Skills

Küchenführung

Catering- und Bankett-Erfahrung

Kochtechniken

Teamarbeit

Positive Einstellung

Education

Food Safe Zertifikat

Job description

L'Abattoir Restaurant requires a full-time Private Dining Chef. This is an opportunity to join an established, driven, and passionate kitchen team working in one of Canada's most acclaimed restaurants.

The successful candidate will:

1. Have a minimum of 5 years of kitchen experience, with at least 3 in a catering/banqueting role.
2. Possess a valid Food Safe certificate.
3. Be available to work days, evenings, weekends, and holidays.
4. Be able to stand for extended periods.
5. Be able to lift 50 lbs.
6. Have a basic understanding of classic and contemporary cooking techniques.
7. Possess a positive, 'can-do' attitude.
8. Be reliable, hardworking, and able to work effectively as part of a team.

Job Description - Private Dining Chef

Responsible to: Executive Chef

The Private Dining Chef at L’Abattoir is responsible for the profitable and efficient operation of the private dining room kitchen and all related events. They work closely with the Executive Chef, Sales and Events Manager, and Events Captains to ensure excellent service and quality. All kitchen team members working on events report directly to the Private Dining Chef, who ensures proper training and a healthy, productive work environment.

The Private Dining Chef embodies the restaurant's cultural and behavioral values, focusing on human resources, training, financial accountability, and service.

Key responsibilities include:

• Managing the private dining room kitchen and related functions.
• Overseeing the execution of all meal periods and events.
• Maintaining cleanliness and organization in the kitchen and washrooms.
• Representing the business professionally at all times.
• Ensuring compliance with Vancouver Health Authority, WorkSafeBC, and WHMIS regulations.
• Managing team recruitment, training, and discipline in accordance with BC labor laws.
• Developing menus in collaboration with the Executive Chef.
• Managing operational expenses and communicating needs for equipment and supplies.
• Participating in meetings and maintaining effective communication within the team.
• Handling additional duties such as offsite events, cleaning, and mise en place as required.