Culinary Team Lead

2 weeks ago

Vancouver, British Columbia, Canada Rocky Mountaineer Full time

Job Summary

The Sous Chef is a key member of the culinary team at Rocky Mountaineer, responsible for delivering exceptional dining experiences to our guests. As a leader, you will oversee the preparation and presentation of meals, ensuring that every dish meets our high standards of quality and presentation.

Key Responsibilities

• Organize and lead the culinary team to optimize teamwork and performance

• Collaborate with onboard leadership to action change and eliminate obstacles

• Develop and mentor culinary team members through coaching, audits, feedback, and reviews

• Provide support and on-the-job training for new hires to ensure successful job performance

• Responsible for performance management of direct reports and overall team, including mid and end-season performance reviews

Leading Culinary Activities

• Ensure all meals are prepared and presented according to specifications

• Meet guest dietary requirements and ensure the culinary ordering and receiving processes are accurate

• Oversee time management in all railcars and inspect the quality and presentation of plated meals

• Identify opportunities to create business efficiencies and cost savings, and maintain and improve service delivery

Leading Safety

• Ensure food safety processes and proper food handling procedures are always followed

• Maintain kitchen equipment, standards of slicing techniques, utensil sanitizing, proper refrigeration, heating requirements, hand washing, cross-contamination prevention, spoilage identification, disposal, and documentation

• Ensure defective kitchen equipment is reported according to procedures and all team members adhere to both Rocky Mountaineer and railway safety protocols

Requirements

• Post-secondary degree or diploma is an asset

• Red Seal Culinary Certification is preferred

• BC Food Safe Certification required

• Serving It Right (SIR) and ProServe are an asset

• Minimum 3 years people leadership experience

• Minimum 5 years' experience with line or restaurant cooking

• Experience in leading groups of up to 20 employees required

Skills and Attributes

• Ability and passion to make delicious and visually appealing food every day

• Communicate clearly so that others understand expectations and exactly what to do

• Always display a commitment to food safety

• Establish and foster an open and collaborative relationship with Onboard Leadership

• Highly adaptable, flexible professional who embraces teamwork, but also enjoys working independently

• Technical proficiency in Microsoft office products

• Maintain a professional and polished presence

• Energetic, motivated, hardworking, and committed to delivering culinary excellence

• Demonstrates a professional, accountable work ethic; self-motivated

• Exceptional physical endurance and emotional resiliency with the ability to work long days

• Must be able to lift and carry up to 50 pounds

• Able to travel away from home base for up to 6 days at a time

• Comfortable with early morning shifts

• Driving company vehicles for travel to RM locations as required

• Must be legally authorized to work in Canada through the end of October 2024

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