Executive Sous Chef

1 week ago

Richmond, British Columbia, Canada Great Canadian Entertainment Full time

Job Summary

The Executive Sous Chef is a key member of the culinary team at Great Canadian Entertainment, responsible for supporting the Executive Chef in all culinary activities and ensuring the success of our restaurants. This role requires a strong leader with excellent culinary skills, who can motivate and train team members to achieve culinary excellence.

Key Responsibilities:

  • Culinary Operations: Direct and manage culinary team members in food preparation, cooking, and presentation. Ensure all staff adhere to established recipes and standards.
  • Team Management: Recruit, coach, mentor, and manage the performance of team members to achieve culinary excellence while creating an engaging working environment.
  • Quality Control: Uphold Gordon Ramsay standards by exuding confidence and pride, spreading positivity, maintaining uncompromised accountability, and working cohesively with the team.
  • Inventory Management: Maintain the highest quality of food and presentation. Monitor and ensure the kitchen meets health and safety standards.
  • Training and Development: Liaise with Sous Chefs to confirm the menu requirements and discuss the working processes of their teams on a daily basis. Train and mentor kitchen staff on proper techniques, safety protocols, and kitchen operations.
  • Operations Management: Maintain an organized kitchen with proper mise en place, ensuring all tools and ingredients are ready for service. Follow best practices for knife handling, food preparation, and maintaining a clean and safe work environment.
  • Financial Management: Oversee inventory levels, order supplies, and manage stock to reduce waste and control costs. Assist in managing the kitchen budget, controlling food costs, and optimizing resources.
  • Regulatory Compliance: Ensure all kitchen activities comply with local health and safety regulations and company policies, including licensing laws and statutory regulations.
  • Guest Experience: Foster a collaborative environment, supporting team members and ensuring seamless communication between the front and back of house. Resolve all guest complaints and comments regarding food production.
  • Staff Management: Schedule staff shifts, manage labor costs, conduct regular performance evaluations, and ensures all team members are up to date with all certifications and health and safety standards.
  • Leadership: Provide support to culinary team members in their stations, when necessary. Ensure compliance with licensing laws, health and safety, and other statutory regulations.

Requirements:

  • Culinary Experience: Minimum eight (8) or more years of progressive culinary experience with at least 5 years' experience in culinary management.
  • Education and Qualifications: Apprenticeship, or college level accreditation, Red Seal an asset. Knowledge of Optimum Control preferred.
  • Leadership Skills: An empowering and encouraging leader with a natural ability to bring people together towards a common goal.
  • Communication Skills: Able to exceed internal and external customer expectations through timely, effective, and service-oriented communication.
  • Technical Skills: Working knowledge of MS Office.
  • Adaptability: Handle a fast-paced and busy environment, and work under pressure and meet deadlines with particular attention to detail.
  • Interpersonal Skills: Strong interpersonal skills, organization skills to plan time effectively, and work without direct supervision.
  • Personal Qualities: A willingness to learn, develop, and achieve new skills for personal and professional development. Live GCC's Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence, and Citizenship.

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