Sous Chef

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, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.

A Sous chef is responsible for planning, organizing and directing the work of employees in the Line. They develop the line menu and then oversee the food preparation for all line and catering events and ensure the food produced is of the highest quality.

Job Descriptions:

• Developing new menus and meals, based on customer demand or the season
• Testing and tasting all new menus/meals
• Briefing banquet kitchen staff about the upcoming functions
• Establishing the priorities each day and assign tasks to banquet kitchen staff
• Taking a physical inventory of specific food items for the daily inventory
• Ordering new supplies where necessary
• Providing support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating)
• Taking in from the executive chef
• Ensuring the kitchen is kept clean, tidy and sanitary
• Supervising all junior kitchen staff

Requirements:

• Verbal communication skills, as Sous chefs will need to communicate with the executive chef and other kitchen staff
• Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness
• Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently
• Attention to detail, as Sous chef must plan the best menus, with the most delicious flavoring
• Organization skills, as kitchens are busy and stressful and the line chefs need to keep their work environment tidy and clean

Pay range: From $60,000 per year plus tips.