Executive Sous Chef

Bridgemans Services; Squamish; On-site; CAD 38,572 - 55,104; Full time

Benefits offered by this job

Vessel Protection and Indemnity Insurance

Job summary

Bridgemans Services seeks an Executive Sous Chef to oversee culinary operations on a Floatel based in Squamish, BC. The ideal candidate will lead a large team, ensuring high-quality food service while managing inventory and compliance with health regulations.

This role requires a culinary diploma or equivalent experience, strong leadership, and excellent communication skills. The position offers a salary ranging from $28.00 to $40.00 CAD per hour, with benefits including Vessel Protection and Indemnity Insurance.

Qualifications

• Extensive knowledge of culinary techniques, food preparation, and presentation.
• Strong leadership skills with the ability to manage a large team.
• Ability to ensure compliance with health and safety regulations.

Responsibilities

• Develop and maintain menus that meet the needs of the target market.
• Manage culinary operations including food preparation and cooking.
• Train and supervise a team of chefs.

Skills

Culinary techniques

Leadership and management

Excellent communication

Attention to detail

Education

Culinary diploma or related training

Job description

Executive Sous Chef

Primary Location: On Saga X-Company Vessel alongside Squamish, BC

Employment Status: Rotational

Vacancy: 2

Wages/Salary: $CAD hourly $28.00 to $40.00

Benefits: Vessel Protection and Indemnity Insurance

Contact: [e-mail]

The Opportunity

The role of Executive Sous Chef is to manage and oversee the culinary operations of a Floatel. You should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage inventory, control costs, and ensure the kitchen remains in compliance with health and safety regulations.

Key Responsibilities

• Develop and maintain menus that meet the needs of the target market.
• Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.
• Train, supervise, and mentor a team of chefs and kitchen staff.
• Ensure that all food is prepared and served in compliance with health and safety regulations.
• Manage inventory and food costs by implementing effective purchasing and inventory management strategies.
• Maintain and control quality standards, portion control, and presentation of all food products.
• Continuously improve upon the menu by researching new trends and techniques in the culinary industry.
• Ensure the kitchen is always clean, organized, and in compliance with local regulations.
• Work with the operations team to ensure that the kitchen is running smoothly and efficiently.
• Provide exceptional customer service to all customers.
• Coordinate with client representatives for any special events and food requests.
• Attend management meetings and contribute to the overall strategic direction of the culinary team.
• Work closely with the project cost control manager to maintain galley expenses and food costs.
• Keep up the good client relationship.

Qualifications

• A culinary diploma or related training may be preferred.
• Extensive knowledge of culinary techniques, food preparation, and presentation.
• Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.
• Excellent communication and interpersonal skills.
• Strong attention to detail and ability to multitask in a fast-paced environment.
• Ability to work flexible hours, including nights, weekends, and holidays.
• In-depth knowledge of health and safety regulations and the ability to ensure compliance.
• Ability to work in a team-oriented environment.
• Required to hold valid MED Domestic Vessel Safety certificate, Crowd and Crisis Management certificate, marine medical certificate, which employer will support arranging and subsidizing.

Working Conditions

• Constant standing and walking throughout shift.
• Frequent lifting and carrying up to 50 lbs.
• Frequent kneeling, pushing, pulling and lifting.
• Occasional ascending or descending ladders, stairs and ramps.

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.