Sous Chef

• Company: Grouse Mountain
• Job Type: Full Time
• Job Level: Supervisory
• Job Type: Full Time
• Job Address: 6400 Nancy Greene Way, North Vancouver, British Columbia V7R 4K9
• Job Status: Permanent
• Positions Available: 2

Sous Chef

Job Title: Sous Chef

Location: North Vancouver

Department: Food & Beverage

Reports to: Executive Chef

Role Status: Full time, permanent    
 

Grouse Mountain offers a challenging and enjoyable work environment with a world of career opportunity. Our team is dedicated to Grouse Mountain’s renowned excellence and its continued growth as Vancouver’s premier mountain resort. In exchange for employee excellence, we offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation (including skiing and snowboarding) an inspiring setting and many unique employee privileges.

Scope of the job:

Execution of culinary operations as per Grouse Mountain’s standards while maintaining labour and food costs. Ability to manage and lead culinary teams and ensure they are following food safe practices and recipes. Work with the Executive Chef in all other aspects of operations during off season.

Key Responsibilities:
 

• Ensure the smooth operation the kitchen, and all facets of the culinary operation.
• Responsible for providing the full range of supervisory duties including coaching, orientation training, probationary reports, performance evaluations, etc.  
• Responsible for the kitchen operations within the parameter of the profit plan; maintaining labour & food costs within monthly targets.  
• Responsible for forecasting staff levels proportional to business levels.  
• Responsible for the menu development, costing and implementation in accordance with the Head Chef.  
• Responsible for maintaining standard of food quality in accordance with the Head Chef.   
• Knowledgeable in all aspects of Grouse Mountain food operations and ability to prep and execute food in these operations.
• Requisitioning all applicable product through Provision Master.  
• Ensuring appropriate levels of inventory and its utilization.   
• Ensuring prescribe level of hygiene, order and cleanliness in kitchen and related areas as per Provincial standards, food safe and Grouse Mountain guide lines 
• Ensuring all staff meet Food Safety certification standards and follow practices as per Provincial standards  
• Monitoring kitchen equipment performance and reporting repair needs to Executive Chef  
• Maintaining and inspiring professional conduct and etiquette.
• Other duties as required

Supervision given: 

• Directly provides supervision to team of Cooks

Qualifications, Knowledge, Skills and Abilities Required:
 

• A minimum of 3 to 5 years’ experience in a culinary leadership position
• Completion of secondary school required 
• Completion of a three-year apprenticeship program for cooks or completion of college or other program in cooking or several years of commercial cooking experience are preferred 
• Level 01 Food Safe certificate required; Level 02 Food Safe certificate preferred   
• Ability to motivate, retain and develop staff 
• Ability to handle challenges of a kitchen environment 
• Exceptionally organized and able to multitask/coordinate multiple function activity 
• Excellent communication and writing skills 
• Proficient in Microsoft Excel and Word  
• Excellent customer service and interpersonal skills 
• Flexible work hours; including evening closing shifts, weekends and holidays

Post Date: January 24, 2023