Executive Chef

**About us**:
Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.

RVYC is currently seeking an organized, detail-oriented professional to join our team as an Executive Chef.

**Responsibilities**:

- Primary Responsibilities:

- Kitchen Operations & Standards
- The Executive Chef plays a critical role in managing kitchen operations, ensuring the highest standards of food quality, and leading the culinary team.
- Reporting directly to the Director of F&B, the Executive Chef is responsible for planning, organizing, and directing kitchen employees, with a particular focus on banquet and catering functions.

- Key Responsibilities
- Kitchen Operations & Standards- Assist the Director of F&B in all aspects of kitchen management.
- Oversee kitchen operations to ensure compliance with organizational standards and policies.
- Monitor the preparation, storage, and presentation of food items to maintain quality and consistency.- Scheduling & Supervision- Create and update work schedules for the culinary team.
- Supervise junior chefs and ensure adherence to the organization’s recipe review program.
- Assign daily tasks based on banquet priorities and operational needs.- Menu Development & Quality Control- Develop and test new menus and meals, ensuring they align with customer preferences and seasonal availability.
- Maintain consistency in food presentation and taste, adhering to recipes and photos.
- Brief the banquet kitchen staff about upcoming functions to ensure preparedness.- Inventory Management- Conduct physical inventory of food items and ensure adequate stock levels.
- Monitor proper storage of fresh produce and perishable items to prevent spoilage.
- Provide daily food requisitions to the Provision Office for timely stocking.
- Oversee the loading and quality control of fresh fish and other products.- Team Management & Training- Train newly recruited cooks and monitor their progress.
- Track working hours for kitchen staff, noting punctuality and overtime for appropriate compensation.
- Provide support and mentorship to junior chefs to foster team growth and efficiency.- Communication & Coordination- Maintain daily communication with the Provision section to ensure smooth operations.
- Liaise with the Executive Chef and other departments to align kitchen activities with organizational goals.
- Policy Compliance & Reporting
- Record food leftovers and minimize waste using management-provided forms.
- Attach Culinary Check Lists and recipe reviews to culinary packages for management review.
- Ensure compliance with health and safety standards, maintaining a clean and sanitary kitchen environment.**Qualifications: Skills & Competencies**--- Leadership Skills: Confidently lead and guide kitchen staff during high-pressure events.
- Creativity: Develop innovative menus and dishes with a unique touch.
- Attention to Detail: Ensure the highest standards in food taste, presentation, and preparation.
- Organizational Skills: Manage kitchen operations efficiently while maintaining a tidy workspace.
- Communication Skills: Effectively communicate with team members, the Executive Chef, and other departments.
- Catering experience is an asset
- Culinary Education: required Provincial Red Seal, preferred Canadian Certified Chef de Cuisine.
- Minimum of five (5) years of senior culinary management experience
- Minimum of eight (8) years of culinary experience in private club industry or high-end establishment
- FOODSAFE certification or Culinary/Cooking trade certification is an asset
- Must be legally working in Canada
**Benefits**:

- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- RRSP match
- Vision care

Schedule:

- Day shift
- Evening shift
- Holidays
- Monday to Friday
- Night shift
- Overtime
- Weekends as needed

Salary range: from 80k to 90k

**Experience**: Required

- 5 year(s): senior culinary management experience