Executive Chef

• Company: The Westin Wall Centre, Vancouver Airport
• Job Type: Full Time
• Job Level: Professional
• Job Type: Full Time
• Job Address: 3099 Corvette Way, Richmond, V6X 4K3
• Job Status: Permanent
• Positions Available: 1

ABOUT US

The Sheraton Vancouver Wall Centre and The Westin Wall Centre, Vancouver Airport are dedicated to providing guests with exceptional quality, service, and value. These guiding principles are evident with every check-in, bed made, or breakfast served. You can see this commitment to quality in the physical properties of the hotels themselves; located in the heart of the city and at Vancouver’s airport, surveying the magnificent natural elements that combine to make Vancouver one of the most beautiful cities in the world. We are proud to be Vancouver built, Vancouver owned, and Vancouver run.

A wall is only as strong as those that build it. Our associates are brought together by the fundamental sense of self-worth they derive from helping others. While each person’s talents are a credit, it is an individual’s commitment to the group effort that creates excellence.

Our foundation is exceptional people, and our passion is supporting them to succeed and exceed. More so than experience or education, it is a unanimous enthusiasm that is most highly valued. For those who work hard and consistently display positive attitude and aptitude, the opportunities for growth are endless.

EXECUTIVE CHEF

RESPONSIBILITIES:

• Under the direction of the GM/Director of F+B and in accordance with Company policies and procedures, as the Executive Chef you will be responsible for the quality of food, menu planning, cost of sales, service and cleanliness of the kitchen areas with the dual goals of customer satisfaction and profitability
• Manage the culinary operations of the hotel
• Direction of food preparation in accordance with corporate and hotel standards quality control, taste and presentation
• Assist with the development and implementation of departmental budget and monthly forecasts
• Assist with the achievement of budgeted profitability through the effective management of kitchen labor, food and operational costs.
• Hire, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures
• Evaluate performance, give guidance and discipline as necessary to promote consistent quality products
• Visually inspect, select and use only the freshest and highest quality ingredients. Prepare requisitions for supplies and food products for banquet productions.
• Write, maintain and update all menu specifications, recipes, pictures, product forecasts, and ensure guidelines are being followed.
• Monitor to ensure proper receiving, storage and rotation of food products so to comply with provincial and federal health standards.
• Regular attendance of all meetings and training sessions.
• Ability to effectively deal with internal situations as well as external customers of whom will require a high level of patience, tact and diplomacy while also collecting accurate information to resolve conflicts
• Lead a team in preparing and executing events of up to 500 guests in accordance to the expectations of the client, Wall Centre and Marriott standards.
• Due to the cyclical nature of the industry, team members may be required to work varying shifts due to the needs of the business within the banquet kitchen. Including early mornings, weekends, late evenings and holidays.

PERKS:

• Explore Travel Program
• Ongoing Associate Appreciation Events

DIVERSITY

Wall Centre Hotels is committed to diversity and inclusion in the workplace. Wall Centre Hotels, through education, review and engagement is achieving a work environment that is fair and just for all associates and where all associates are valued for the diversity they bring to the business. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, disability, and age.

• Red Seal Certification required.
• Must have Food Safe Level 2 and Occupational First Aid Level 2
• Completion of a recognized culinary program or culinary apprenticeship program.
• Must have a minimum of five (5) years' experience in a comparable high-end hotel as an Executive Chef
• Must have full knowledge of Wall Centre foodborne illness procedures
• High level of Classic cooking knowledge and strong knowledge of a variety of international cuisines.
• Ability to demonstrate culinary techniques including cutting, cooking principles, plate presentation, and safety & sanitation practices.
• Ability to handle knives, pots, platters display items and kitchen equipment & machinery
• Ability to supervise and lead a team, achieving goals in a timely fashion.
• Must be able to speak, read, write and understand English, second language is an asset.
• Must have strong communication skills, both verbal and written.
• Must possess intermediate computer skills.
• Walking and standing are required for extended periods of time, up to 10 hours; you must be able to exert a well-paced mobility to get to other departments in the hotel on a timely basis.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning & inspection tasks.
• Most tasks take place indoors. Must be able to work in differing environments from freezers (-18°F) to kitchen hot lines (+110°F).

*Full job description presented at time of offer*

• Salary/Wage: $90,000 to $120,000 Annually

Post Date: March 10, 2023