Hiring An Experienced Chef de Cuisine

WHO WE ARE
The Vancouver Club is a distinguished private members club nestled in downtown Vancouver. Established in 1893, the Club has a rich history and a commitment to exceptional service offering an array of amenities, including dining, function spaces, accommodations, and fitness facilities.
We are seeking a dynamic and experienced Catering Manager to join the team. This is a hands-on role for a leader who thrives in a collaborative environment and is passionate about delivering outstanding service.
OPPORTUNITY OVERVIEW
We are seeking a dynamic and experienced Catering Manager to join the team. This is a hands-on role for a leader who thrives in a collaborative environment and is passionate about delivering outstanding service.

The Chef de Cuisine is responsible for providing overall leadership, creative development and quality assurance of The Vancouver Club’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
KEY RESPONSIBILITIES
Assist Executive Chef in all aspects of kitchen procedures and guest service to ensure excellence in products.
Creates alongside Executive Chef all menus for each meal service period and outlet
Expedites/Oversees each meal service period ensuring standards are maintained
Oversees all menus for breakfast, lunch, dinner and dessert
Monitors and supervises all cooks and stewards
Provides visionary leadership and management of the culinary research and development process from product creation through implementation in support of the Executive Chef.
Mentors and develops all cooks by setting goals and communicating expectations
Communicates all HR issues and employee expectations to HR to ensure proper procedure is executed through formal evaluation process
leads in creating a team mentality with all members of the culinary team
Help to devise innovative product offerings for the restaurant, banquets, and VC Signature Events.
Formulates and implements procedural guidelines, policies and standards pertaining to the club kitchens, product specifications, cleanliness, sanitation, and cost control.
Monitors industry trends and collaborates with the kitchen management.
Manages the overall menus, preparation instructions, menu cost, recipe
Development and individual dish specifications by ingredients and corresponding portion sizes, and plating style.
Guides and supports culinary team in the implementation and adherence of kitchen
standards, processes & systems.
Monitors member feedback and takes corrective action as required to ensure the highest level of guest satisfaction.
Ensures the accurate maintenance of the menus and recipe database.
Participates in monthly inventory count.
Works with facilities team to ensure all equipment and work areas are maintained
Responsible for cleanliness and sanitation of work areas.
Must have Hazard Analysis Critical Control Point certification
Performs all other duties as required
PARTICIPATING IN AND LEADING CULINARY TEAMS
Sets goals and delegates tasks to improve departmental performance.
Attends all prudent meetings including Signature Service when applicable
Conducts monthly department meetings with the culinary team.
Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends.
Leads shifts and actively participates in the servicing of events.
PURCHASING & COST CONTROLS
Controls labor utilizing reports and time sheets to ensure overtime is minimized
Places all orders in timely manner and communicates with team regarding outages/shortages
Costs out all menus before implementing
Creates recipe cost cards for reference on menu pricing
Reviews invoices and inventory weekly to ensure pricing is accurate and up to date
Attends weekly P & L meeting to create and ensure costing on events are accurate
Negotiates contracts and shops for best pricing on all products
Obtains at least three bids on all purchases over 5k
Communicates any large purchase orders with finance team
ENSURING AND PROVIDING EXCEPTIONAL CUSTOMER SERVICE
Sets a positive example for The Food & Beverage and Culinary Team.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empower employees to provide excellent customer service.
Ensures employees understand expectations.
Strives to improve employee performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews guest satisfaction results with employees.
CONDUCTING STAFF TRAINING ACTIVITIES
Communicates and executes departmental and property emergency procedures and ensures staff is trained