Night Chef

Kev’s Epicerie is a gourmet retail store with a coffee house concept in the West End.
The store offers retail imported and locally made artisan food to consumers. We also have an extensive line of to-go gourmet meals, soups, stocks, sandwiches, smoothies and beverage options.

SHIFT: Night shift (11 pm to 8 am) with breaks / Premium shift BC hourly rate

HOURLY RATE: $21 + $1.50 for night shift

OVERTIME RATE: Calculated Weekly if needed

PURPOSE:
The Production Chef is responsible for cooking Kev’s gourmet meals according to the most current recipes and as per internal and external quality standards and for ensuring yields are produced in compliance with Minimum Waste,
Food Safe requirements, and Customer Service priorities.

Performs all functions related to ordering, mise en place, preparation, production, and packaging for all the ready-to-eat food to go, fresh and frozen. This includes but is not limited to cold case, appetizer, salads, hors d’oeuvres, soups, stock, stew, vegetables, sandwiches, baked pastries etc.

Each employee must strive to support Kev’s Epicerie core values and goals, promote
French and regional cuisines, and ensure adherence to all applicable health and safety regulations, including Food Safety and regulatory duties required in the department.

This position plays a critical role in our production process. The person filing this role must have a high level of ownership and be able to work independently over their area of responsibility. All work must be performed with a high level of accuracy with great attention to detail in documenting all processes.

Each Chef will be under the direction and support of the Executive Chef.

DUTIES, RESPONSIBILITIES and PLANNING
- Prepares food items for cold cases, appetizers, salads, hors d’oeuvres, soups, stock, stew, vegetables, sandwiches, baking pastries etc., according to production sheets.
- Prepares food items according to recipes to ensure quality and consistency.
- Ensures that all prepared items are labeled, dated, covered, monitored for quality and freshness, and rotated.
- Monitors food levels and replenishes them promptly.
- Arrives at the workstation on time, appropriately groomed, dressed, and ready to work; works all scheduled shifts and attends required training and meetings.
- Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising products.
- Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
- Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment per Vancouver Coastal Health cleanliness and safety standards; ensures walk-ins and freezers are clean and organized.
- Performs opening, mid, and closing duties as assigned; ensures accuracy of labels and pricing.
- Immediately reports safety hazards and violations.
- Performs other duties as assigned by the store manager or Executive chef.
- Supervise other aspects of the kitchen's operation, specifically regarding preparation, food quality, quantity, inventory control, portion control, FIFO, menu planning, and ongoing progression of recipes and menus.
- At times, you may assist and support seasonal menu planning, special menus, festivals, reviews of existing menus, and recipes as required to increase guest patronage and satisfaction.
- Coordinate with the Executive Chef to ensure the correct and efficient preparation and organization of any/all events and functions, internal or external.

CONTROL

Assist the Executive Chef in controlling all food purchases on both local and imported basis.

Maintain strict control of high-cost and or high-value items.

Working with the Head Chef, ensure systems are in place that controls the quality and presentation of all foods prepared in the kitchen and safeguard the success of such. Hence, guest satisfaction is always high, and quality is consistent with the standards set.

Endeavour continuously utilizes effective waste control methods and hygienic work habits.

Inspect all kitchens, food stores and equipment daily to ensure maximum sanitation, proper food storage techniques, rotation of foodstuffs, and immediate attention to engineering for faulty and hazardous equipment and safety equipment is maintained.

To increase sales volume wherever possible and make every effort to control and reduce costs.

WORKING RELATIONSHIPS

Ensure that a close working relationship within the kitchen is maintained between employees and supervisory/management and is consistent with correcting communications throughout the entire Kev’s Epicerie operations.

PLEASE NOTE: As a start-up company growing quickly, there is enormous room for growth within the company based on skills and job performance.

QUALIFICATIONS
- Culinary Arts Certificate.
- BC Foodsafe Level 1 certificate.
- Three years experience as Chef de partie or