Executive Sous Chef

If you have a passion for food & beverage, excel in a fast-paced kitchen environment and are a leader above others, this is the position for you! The Executive Sous Chef is a member of our Food & Beverage Management Team that drives the process of menu conceptualization to implementation throughout all kitchen lines while focusing on creating exceptional dining experiences. Key responsibilities include food costing, plating, packaging, and training of team members in all cooking and serving processes. Other opportunities include creating enticing menus and food specials, taking ideas to the next level and setting the F&B kitchen teams for success through teaching and mentoring while working alongside and supporting team members in their duties.

ESSENTIAL DUTIES & RESPONSIBILITIES

(include but not limited to the following):

1. Participate in the hiring process of all kitchen roles.
2. Lead, train, mentor, support and give feedback to team members in their success within the F&B department.
3. Engage with guests to gather feedback and enhance their dining experience.
4. Address any culinary concerns promptly and professionally.
5. Ensure all team members are working within our safe work procedures through implementation of training.
6. Adhere to all Health & Safety/Risk Management programs, including OH&S documentation.
7. Assist with scheduling and payroll.
8. Create build books and training guidelines.
9. Build menu engineering plans and supporting documentation.
10. Monitor and assess food costs along with all necessary documentation to accurately track the cost of goods and enhance profitability.
11. Review historical data and daily forecasting to guarantee appropriate amount of product and inventory.
12. Minimize waste through efficient food preparation and storage practices.
13. Develop outlet menus in conjunction with the management team's feedback and vision. Outlets include: Crazy Raven Bar & Grill, Cypress Greek Grill, Gold Medal Cafe, Sip’n’Snack, Agulia Cantina, Pizzaria, Nordic Cafe and Hollyburn Lodge.

QUALIFICATIONS/COMPETENCIES

1. Self-starter and highly communicative.
2. Passion for culinary arts and a commitment to quality.
3. Excellent interpersonal skills, ability to collaborate with other departments.
4. Ability to work in a fast-paced environment while managing multiple tasks.
5. Strong leadership skills.
6. Ability to give and receive feedback.
7. Strong analytical skills.
8. Ability to work independently and as part of a team.
9. Proficient with MS Office and other computer systems and applications.
10. Motivated to take on new challenges and responsibilities, able to show initiative and adapt to change.
11. Ability to work shift work, holidays and overtime as required.

EDUCATION and EXPERIENCE

1. Culinary degree or equivalent experience.
2. 4+ years relevant kitchen management experience.
3. Strong knowledge of various cooking techniques, cuisines, and food safety regulations.
4. Solid record of responsibility.

CERTIFICATES, LICENSES, REGISTRATIONS

1. Legally able to work in Canada.
2. Food Safe Level 2 or higher.
3. Valid BC Driver’s License.
4. Have a dependable/insured vehicle required to get to/from work.

WAGE/BENEFITS

1. Wage: $70,000/annual salary
2. Annual Bonus Program
3. Benefits
4. Skiing/riding/cross country skiing/snowshoeing/snow tubing benefits – all mountain access!
5. Season passes for immediate family members
6. Free Lessons & Discounts in Big Bear Sports (retail)
7. FUN work atmosphere in unique environment!