Sous Chef - The Wickaninnish Inn

Blackberry Farm; Tofino; On-site; CAD 57,000; Full time

Job summary

Join a leading hospitality establishment as a Sous Chef, where you will play a pivotal role in food excellence while ensuring the highest service standards. The position offers opportunities for professional growth alongside a passionate team in a stunning environment.

Qualifications

• Minimum 3 years experience in fine dining establishment.
• Ability to thrive in a fast-paced environment.
• Knowledge of Relais & Chateaux and AAA 4 Diamond standards.

Responsibilities

• Assist Executive Chef in daily kitchen operations.
• Supervise and train kitchen staff.
• Ensure adherence to safety and hygiene standards.

Skills

Attention to detail

Leadership abilities

Time management

Communication skills

Creativity

Education

Journeyman/Red Seal Certification

Valid FoodSafe Certification

Job description

Company Description

We are a family-owned Relais & Châteaux propertylocated on the stunning West Coast of Vancouver Island and have been creating world-renowned guest experiences since we opened in 1996.

While situated in one of the most beautiful places in the world, the success of the Wickaninnish Innis based on our visionary leadership, the spirit of our people, and the unwavering passion of our teams. Together we deliver the highest service standards in an engaging and supportive work environment.

Discover why working at the Wickaninnish Inn will transform your career and give you an opportunity to explore the Pacific Northwest.Wickaninnish Inn Careers

Job Description

Join our Culinary Team as a Sous Chef, where you have the opportunity to learn and grow in a Relais & Chateaux property, also recognized by Forbes, Michelin (Two Keys), AAA 4-Diamond, and T&L’s World's Best Hotel.

We are dedicated to fostering a culture of belonging where every individual is appreciated and valued for who they are. We are passionate about providing a supportive environment for our team, delivering excellence to our guests while achieving the highest sustainability practices, and creating a lasting legacy for our families and communities.

The Sous Chef will be responsible for assisting the Executive Chef in all aspects of the daily operation of the kitchen and maintain the highest level of culinary excellence. Duties include, but are not limited to, production, presentation, supervising staff, training, mentoring, ordering and inventory. Sous Chefs will also participate in menu planning, act as a liaison between the Executive Chef and the kitchen brigade and be responsible for maintaining a safe, sanitary and healthy working environment. The Sous Chef will assume supervision of staff and additional duties in absence of the Executive Chef and/or fellow Sous Chef. Sous Chefs must be proficient in a fast-paced fine dining establishment.

As a Sous Chef you will:

• Ensure efficient and personalized guest service meeting and exceeding Relais & Chateaux, AAA 4 & 5 Diamond and Forbes Standards.

• Assist Chef and fellow Sous Chefs in daily operations of Culinary program.

• Personally uphold and ensure the brigade maintains the highest level of culinary excellence, adhering to all procedures and protocols.

• Personally uphold and ensure the brigade upholds the highest level of safety and commercial hygiene.

• Supervise staff, be responsible for training and development as well as human resources.

• Be responsible for ordering and inventory.

• Participate in menu planning.

• Assume management of Culinary operations in the absence of Chef.

Qualifications

Our ideal candidate will embody the West Coast culture, while still being committed to the art of hospitality and pursuit of excellence. They will have:

• Knowledge about, and capability to meet and exceed Relais & Chateaux and AAA 4 Diamond standards.

• Exceptional attention to detail and focus.

• The ability to thrive in a fast paced working environment.

• Team player and proven leadership abilities.

• A calm demeanor, with a sense of urgency as required..

• Excellent communication skills, both verbal and written.

• Superb time management and organizational skills.

• Creative and innovative tendencies yet be able to adjust style to suite guest’s specific needs and requests.

• Familiarity with current Culinary and F&B trends, innovations and techniques including but not limited to keeping your education and knowledge base relevant.

• Journeyman/Red Seal Certification an asset.

• Minimum 3 years in similar position/level in a fine dining establishment or similar experience.

• A valid FoodSafe Certification

• The ability to make a commitment to the position for a mutually understood and agreed upon period of time.

Salary/Wage:$57,000 per year.

Additional Information

A good relationship is built upon mutual and reciprocal appreciation. We value the time and experience you bring to your work; here are some of the benefits and privileges you’ll have access to alongside your experience at the Inn:Employment Benefits

By submitting an application, you are attesting that the information given is accurate. As we receive a high volume of e-mails, we are only able to respond directly to you if your resume and interests align with our currently available positions.