Sous Chef

3 weeks ago


Vancouver BC, Canada Dietzel International Full time

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


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