Chef du bureau de qualité et de la performance

Excellent Career Opportunity in a AAAA rated City Hotel with multiple outlets. HOTEL PROFILE: 100 Room City Hotel, in the beautiful Northern Territories, 3 F&B outlets: 60 seat High-End AAA Fine Dining Restaurant, 90 seat Grill & Lounge, Deli Coffee-Shop 25 seats, small Banquet capacity:
HOUSING PROVIDED FOR
*Note: taxes deducted are much lower for Northern Canada
GREAT LIFESTYLE, ENJOY OUTDOOR ACTIVITIES IN A PRISTINE NATURE SETTING WHILE STILL LIVING A CITY/DOWNTOWN LIFESTYLE.
The Sous Chef will assist the Executive Chef in all aspects of kitchen operation. These responsibilities include: menu development, kitchen brigade leadership,workplace safety, kitchen organization and maintenance of the highest quality of cuisine preparation and presentation standards.
Hotel/Resort experience an asset
~ Do you want to be part of a super creative, dynamic, cutting edge,
International focused culinary team?
Our client is one of the world’s largest, international Foodservice Companies, who has recently opened up new production facilities in Vancouver.
The Food Production varies: different food styles from 5 Star gourmet menus to casual snacks.
This Internationally focused kitchen is developing cutting edge food production and creating fantastic, incredible new food trends, setting the culinary standards for the future in this foodservice sector.
The ideal candidate is passionate about food, a creative, talented chef, who is in tune with food trends and is experienced in high-end, high-volume food production.
Large volume, plated food experience in first class food production facilities, 4/5 star hotel, catering companies, cruise ships and/or convention center or similar is an asset.
Excellent Salary, Excellent Benefit Package, and Pension Plan
Reporting to the Executive Head Chef, oursous chefs will be responsible preparing food as well as supervisingproduction in their assigned area, ensuring food is produced in accordance with the customer specifications, quality and food safety standards.
The Sous Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including menu developing, training and development of culinary staff.
Assist with the training, induction and development of the kitchen employees.
Ensure thatthe preparation and presentation of food is ofthe highest standards, consistently.
Ensure all foods are prepared in line with the production schedule and are ready for delivery within the agreed time frames
Conduct regular food sampling with the Quality department to ensure all food prepared is in compliance with Quality Assurance standard
Assist the Executive Head Chef with the development of recipes and menus for airline and other customers.
Act as the second in command to the Executive Head Chef and assume their responsibilities during periods of absence
Control wastage and to help maintain food costs in line with budget
Red Seal certification an asset
Experience with international cuisine (a strong asset)
Cruise Ships, Hotels, Convention Center etc.) a strong asset
Minimum 2 years’ experience as Lead/Sous Chef in a larger kitchen
Ability to lead effectively with a wide range and diverse community
Be part of a super creative, trend setting, dynamic team with great people
Excellent Salary, Benefits and Pension Plan
Executive Sous Chef for Renowned, First Class Luxury Hotel in Whistler
We are currently seeking an Executive Sous Chef fora very high end, Hotel-Resort in Whistler, British Columbia.
Our client is a well-known first class hotel inWhistler looking for a talented Executive Sous Chef with a hands-on managementapproach and a background in luxury Hotels and/or fine dining establishments.
This is an excellent career opportunity for anenthusiastic, trend-conscious, culinary professional, who understands theparticular demands of excellent food and service standards.
We are looking for a high energy,creative, professional chef who possesses brilliant, trend conscious culinary skills.
The Executive Sous Chef shares thevision and direction for the culinary department alongside the Executive Chefand together is responsible for the overall food creation, and productionincluding training of the staff and guest satisfaction.
Leading a culinary team in a multi-outletoperation, this role requires a hands-on leader and mentor that possesses strong leadership qualities, team management skills,effective decision-making abilities and able to direct staff diplomatically.
To be part of an electric,state-of-the-art management team in the hospitality business
Successful candidate must have similar position experience, at first class hotels and/or fine dining restaurants. Executive Sous Chef or Sous Chef or Restaurant Chef with excellent experience welcome to apply.
Upscale, luxury Hotel/Resort experience anasset
~ Journeyman’spapers or international equivalent required
~ Diploma/Certificationin a Culinary discipline an asset
~ Doyou want to be part of a super creative, dynamic, cutting edge,
Our client isoneof the world’s largest, international Foodservice Companies, openingup production facilities in Canada, with Vancouver being the first location.
The FoodProduction varies: different food styles from 5 Star gourmet menues to casualsnacks.
ThisInternationally focused kitchen is developing cutting edge food production andcreating fantastic, incredible new food trends, setting the culinary standardsfor the future in this foodservice sector.
The ideal candidate is passionate about food,a creative, talented chef, who is in tune with food trends and is experiencedin high-end, high-volume food production.
Large volume, plated food experience in firstclass food production facilities, 4/5 star hotel, cruise ships and/orconvention center or similar is an asset.
Asian food knowledge and Asian culinary trendawareness an asset
Excellent Salary, Bonus, Benefits and Pension Plan
Reporting to the Corporate Executive Chef theExecutive Sous Chef & Sous Chef arepartly responsible for theoverall operation of the culinary department. The Executive Sous Chef & Sous Chef willmaintain high standards of food quality and service. Responsibilities includetotal food production systems, including menu developing, training anddevelopment of culinary staff. The Executive Sous Chef & Sous Chef will play a vital role in thepre-opening phase of the new food production facilities in Vancouver.
Participate,oversee and direct all food productions, ensuring quality standards andspecifications are met
Assists withideas in developing and creation of new menue designs and concepts incorporation with the Corporate Chef
~ In charge of preparation and production of all food items

~ Direct staffunder company guidelines including performance and disciplinary issues whenrequired.

~ Adept at sourcing local products
~ Experience with internationalcuisine (a strong asset)
~ Cruise Ships, Hotels, ConventionCenter etc.) a strong asset
~ Minimum 2 years’ experience asLead/Sous Chef in a larger kitchen
~ Ability to lead effectively witha wide range and diverse community

Be part of a super creative, trend setting, dynamic team withgreat people
Executive Sous-Chef
Do you want to be part of a dynamic, creative, cutting edge,
International focused Management Team?
Our client is one of the world’s largest, international Foodservice Companies, opening up production facilities in Canada, with Vancouver being the first location.
The facilities will produce thousands of plated hot and cold meals daily. The Food Production varies of different food styles from 5 Star gourmet menues to casual snacks.
The ideal candidate is a creative talented chef and has a strong knowledge of high-end, high-volume food production. Large volume, plated food experience in first class food production facilities, 4/5 star hotel and/or convention center or similar is an asset.
Asian food knowledge and Asian culinary trend awareness an asset
Excellent Salary, Bonus, Benefits and Pension Plan
Reporting to the Corporate Executive Chef the Executive Sous Chef is responsible for the quality, authenticity, specification compliance of all food development & production, food and labour costs, staff scheduling, menu design and planning. Ensures customer food is produced to specific schedules and customer specifications. Participates in new menue development and menu presentations to new and existing clients, ensuring the highest quality standards. Liaison with customer service and operations to ensure efficient labour utilization, hygiene practices, and quality and customer requirements are met.
The Executive Sous Chef will play a vital role in the pre-opening phase of the new food production facilities in Vancouver. The Executive Sous Chef will be traveling during the pre-opening phase to be trained with the Corporate Executive Chefs in New York and Los Angeles.
Oversee and direct all food productions, ensuring quality standards and specifications are met
Develops and creates new menue designs and concepts in corporation with the Corporate Chef
Direct staff under company guidelines including performance and disciplinary issues when required.
Maintain positive relationships with customer base including marketing of our Company Catering product
1+ years in food and beverage financial role
~Minimum 4 years’ experience in high volume environment required (Cruise Ships, Hotels, Convention Center etc.)
~ Minimum 2 years’ experience as Lead/Sous Chef in a large kitchen
~ Ability to lead effectively with a wide range and diverse community
~ Experience with Microsoft office products (Word, Excel, Outlook).

Excellent Food knowledge, Asian food knowledge and Asian culinary trend awareness an asset.
A successful record of performance which demonstrates ability to work both independently and in a team environment
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