Hiring an Experienced Chef de Cuisine

WHO WE ARE

The Vancouver Club is a distinguished private members club nestled in downtown Vancouver. Established in 1893, the Club has a rich history and a commitment to exceptional service offering an array of amenities, including dining, function spaces, accommodations, and fitness facilities.

We are seeking a dynamic and experienced Catering Manager to join the team. This is a hands-on role for a leader who thrives in a collaborative environment and is passionate about delivering outstanding service.

OPPORTUNITY OVERVIEW

We are seeking a dynamic and experienced Catering Manager to join the team. This is a hands-on role for a leader who thrives in a collaborative environment and is passionate about delivering outstanding service.

POSITION SUMMARY

The Chef de Cuisine is responsible for providing overall leadership, creative development and quality assurance of The Vancouver Club’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

KEY RESPONSIBILITIES

1. Assist Executive Chef in all aspects of kitchen procedures and guest service to ensure excellence in products.
2. Creates alongside Executive Chef all menus for each meal service period and outlet.
3. Expedites/Oversees each meal service period ensuring standards are maintained.
4. Oversees all menus for breakfast, lunch, dinner and dessert.
5. Monitors and supervises all cooks and stewards.
6. Provides visionary leadership and management of the culinary research and development process from product creation through implementation in support of the Executive Chef.
7. Mentors and develops all cooks by setting goals and communicating expectations.
8. Communicates all HR issues and employee expectations to HR to ensure proper procedure is executed through formal evaluation process.
9. Leads in creating a team mentality with all members of the culinary team.
10. Help to devise innovative product offerings for the restaurant, banquets, and VC Signature Events.
11. Formulates and implements procedural guidelines, policies and standards pertaining to the club kitchens, product specifications, cleanliness, sanitation, and cost control.
12. Monitors industry trends and collaborates with the kitchen management.
13. Manages the overall menus, preparation instructions, menu cost, recipe development and individual dish specifications by ingredients and corresponding portion sizes, and plating style.
14. Guides and supports culinary team in the implementation and adherence of kitchen standards, processes & systems.
15. Monitors member feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
16. Ensures the accurate maintenance of the menus and recipe database.
17. Participates in monthly inventory count.
18. Works with facilities team to ensure all equipment and work areas are maintained.
19. Responsible for cleanliness and sanitation of work areas.
20. Must have Hazard Analysis Critical Control Point certification.
21. Performs all other duties as required.

1. Sets goals and delegates tasks to improve departmental performance.
2. Attends all prudent meetings including Signature Service when applicable.
3. Conducts monthly department meetings with the culinary team.
4. Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
5. Leads shifts and actively participates in the servicing of events.

1. Controls labor utilizing reports and time sheets to ensure overtime is minimized.
2. Places all orders in timely manner and communicates with team regarding outages/shortages.
3. Costs out all menus before implementing.
4. Creates recipe cost cards for reference on menu pricing.
5. Reviews invoices and inventory weekly to ensure pricing is accurate and up to date.
6. Attends weekly P & L meeting to create and ensure costing on events are accurate.
7. Negotiates contracts and shops for best pricing on all products.
8. Obtains at least three bids on all purchases over 5k.
9. Communicates any large purchase orders with finance team.

1. Sets a positive example for The Food & Beverage and Culinary Team.
2. Interacts with guests to obtain feedback on product quality and service levels.
3. Responds to and handles guest problems and complaints.
4. Empower employees to provide excellent customer service.
5. Ensures employees understand expectations.
6. Strives to improve employee performance.
7. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
8. Reviews guest satisfaction results with employees.

1. Communicates and executes departmental and property emergency procedures and ensures staff is trained in safety procedures.
2. Observes service behavior's of employees and provides feedback to individuals.
3. Monitors progress and leads discussion with staff each shift.
4. Participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
5. Attends and participates in all pertinent meetings.

1. Culinary Diploma or certification is an asset.
2. Must have 5 years experience in Food and Beverage Service.
3. Minimum 2 years leadership experience.
4. Excellent written and verbal communication skills.
5. Leadership skills to motivate and develop team to ensure accomplishment of goals.
6. Demonstrate superior customer service philosophy.
7. Will be required to maintain a flexible work schedule including evenings, weekends and holidays.
8. Must have FOODSAFE Certification Level 2.

1. Opportunities for professional growth and development with a supportive team.
2. Transit cost coverage.
3. Daily staff meals.
4. Staff fitness classes (yoga, barre, boxing, and others).
5. Non-matched RRSP contribution after 1 year of employment.
6. Extended health and dental benefits after three months.
7. Health and Wellness allowance per year.
8. Uniform allowance and dry cleaning.
9. Staff events.
10. 50% off haircuts at the Club's salon.
11. Positive and supportive environment - we work hard and we love to have fun.

The Vancouver Club is a values-driven private members club that is deeply committed to building an equitable and diverse workforce.
We recognize that our greatest asset is our team. We welcome diverse perspectives, educational backgrounds, and experiences to best serve our team, our members, and our community. Join us in shaping the future of Vancouver Club and delivering exceptional experiences for our esteemed members.