Catering Chef

3 weeks ago

Squamish, Canada Sea to Sky Gondola Limited Partnership Full time

**Full-time, Year-round**
**Hours per week**:30 - 40 hours per week (weather and guest dependent)
**Start Date**:ASAP

At the Sea to Sky Gondola, we make it easy for people to connect with the great outdoors. We work hard to make sure both our team members, and our guests, have a great experience. Join our team and work in a spectacular outdoor recreation environment with a progressive and fun organization.

Our 2023 catering menu is simple and elegant west coast cuisine. The Sea to Sky Gondola Culinary Team specializes in west coast contemporary cuisine, with simple and elegant presentations that showcase the tastes and trends of our region. Fresh Pacific seafood, BC rangeland meats, and Fraser Valley poultry are all paired with seasonal vegetables and greens.

Reporting to the Food and Beverage Director and Executive Chef, the Catering Chef is a key role in the operation. They train, supervise and work with all cooks (Sous Chef, Line Cooks, Prep Cooks, Dishwashers), specifically those working in the Catering and Production event prep in order to prepare, cook and present food according to Sea to Sky Gondola’s standard recipes.

The Catering Chef trains Catering Cooks to engage with the guests and when serving for events, how to manage each station. The Catering Chef processes orders from suppliers and ensures proper receiving, storage, and rotation of food products to comply with health department regulations. Adhere to control procedures for cost and quality.
- Do you enjoy a fast-paced work environment?
- Are you an engaging leader who enjoys creating and maintaining a strong team?
- Do you consider yourself passionate about creating an outstanding guest experience?

If so keep reading to find out more about the role.

**DUTIES & RESPONSIBILITIES**:

- Train, supervise, coach and conduct performance management as required for Catering team members for the efficient operation of the Summit Catering department
- Works closely with the Senior Sales and Services Manager, Catering Manager and event planners to prepare a variety of food for a variety of functions and events as per client requirements and specifications
- Advance sustainability goals by supporting the development of effective waste reduction and sorting programs to increase employee and guest engagement
- Inspect method of food preparation and cooking in all areas
- Ongoing inspection portion control in all areas
- Involvement in developing catering menus, preparing catering food in a timely manner, minimizing raw material and food wastage, controlling food costs and presenting food attractively
- Develop recipes as required and updating station guides
- Schedule team members, exercise labor controls
- Ensure that all kitchen equipment is maintained and in a sanitary condition and that adequate supplies of operating equipment are always available
- Promote safety awareness to associates and demonstrate that safe job performance is the number one priority and set a good safety example
- Ensure compliance with Sea to Sky Gondola Occupational Health and Safety Program and the Regulation of WorkSafeBC
- Ensure associates report any unsafe conditions, practices, or injuries as soon as possible and take appropriate actions
- Manage plate presentation for consistency and continually review and update when necessary
- Organization of daily menu and BEO’s and delegating information to your team
- Support in the planning of events in coordination with Group Sales and Events Team
- Ensure compliance with Food safe through temperature checks and stock rotation
- Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves
- Develop and implement cost saving and profit enhancing measures
- Conduct daily and regular meetings with the team and attend meetings as required
- Perform other duties as requested by the Executive Chef and other team members as required

**SKILLS AND EXPERIENCE**:

- Minimum 2 years’ experience as a Chef or Sous Chef in a high-volume F&B environment
- Previous experience executing high level catered events
- Must be at least 19 years of age
- Serving it Right Certificate is mandatory
- FoodSafe Level 1 Certificate is mandatory
- Red Seal certification is an asset or equivalent experience
- Completion of Culinary Degree or Arts Program is preferred
- Strong organization and planning skills
- Proven ability in managing time is critical; must be able to plan and execute effectively and efficiently
- Proven track record as a hands-on leader with great communication skills
- Excellent problem-solving skills
- Able to remain calm under stressful situations
- Knowledge of food service techniques and cost controls
- Passion for people and the outdoors
- Must be able to stand and exert well-paced mobility for up to 8 hours in length.
- Must be able to lift up to 50 lbs. on a regular and continuing basis
- Exceptional organizational skills
- Strong oral and written communication

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