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Head Sushi Chef
4 months ago
Company Description
A rare opportunity has become available to join the Fairmont Pacific Rim Hotel. The hotel has multiple dynamic F&B outlets, including the highly regarded Raw Bar, which is known in the market place for top quality sushi A perfect role for a creative Head Sushi Chef, you will be hands-on and love leading your team from the front
Job Description
Why work for Fairmont Pacific Rim?
Wonderful company culture – our colleagues are at the heart of all we do A competitive salary, starting from $90,000.00 per annum Complimentary meal through our Colleague Dining Program Exclusive access to the Pacific Northwest Food & Beverage Discount Program with 50% off at our dining destinations in Vancouver, Victoria, and Whistler Travel reimbursement program for a TransLink monthly pass Extensive benefits package including health, paramedical, dental, vision, life and disability insurance for those meeting eligibility requirements Company-matched pension plan and ability to enroll in the Group Registered Retirement Savings Plan for those meeting eligibility requirements Complimentary hotel stay for newly hired employees with breakfast for two through our BE OUR GUEST program Excellent training with the opportunity to build a successful career Fun work environment Transit subsidy Employee benefit card offering discounted rates in Accor worldwide for you and your family Learning programs through our Academies designed to sharpen your skills Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 Career development opportunities with national and international promotion opportunitiesSummary of Responsibilities:
Creates a la carte menus for the Raw Bar. Menu categories include maki, nigari, sashimi, small plates/ appetizers, salads, soups, rice dishes, noodles dishes and potentially more. Creates themed menus for food promotions throughout the year. Create weekly/monthly specials based on seasonal a products, theme’s, market trends, hotel goals Works with Executive Chef and sales & marketing team on overall promotion plans, themed food offerings, current market trends, food photography. Practical training of cooks, through hands on training/demonstrations, written recipes with methods, pictures of all finished dishes, to ensure overall quality, consistency, portion control, plate presentation Ensure that the food product of the Raw Bar is the leading product in the city. Responsible for food costing all dishes on all Raw Bar menus and managing overall food cost for the Raw Bar. Responsible for creating weekly schedule for staff, ensuring proper staffing levels and working within the allocated labor hours, productivity guidelines and understanding the monthly labor goals. Ensures that the kitchen, pre areas and equipment is always clean, sanitary and organized. Ensure that equipment is in good operating condition and reports if it needs maintance. Ensure departmental standards as determined with the Executive Chef. Uphold culture and standards of the Fairmont Pacific Rim Monitors performance levels of all team members and acts accordingly. Strives to advance his/her knowledge, skills and abilities and consistently share these with others. Acts as a role model to staff members by maintaining a professional work ethic and displaying sound cooking skills and food knowledge Actively participates in the Fairmont Pacific Rim's environmental program and department specific initiatives in working towards sustainable operations. Health & Safety conscious and actively involved in maintaining a safe work environment. Other duties as assignedQualifications
Your experience and skills include:
A minimum of two years previous experience in a Head Sushi Chef position serving, refined sushi & Japanese cuisine required. Minimum of 6-8 years of Sushi and overall Japanese cuisine experience. This includes experience with sushi, rice dishes, noodles dishes, hot appetizers, salads, soups. Strong ability to create and develop food within specific parameters, ensuring all steps are process are met along the way. Stays current and knowledgeable of local and global cuisine trends and is able to apply those into our offerings Stays current and knowledge of contemporary Japanese cuisine and sushi trends in presentation, preparation, products and taste Must be an effective leader, manager, trainer, administrator and team player with strong communication, time management and organizational skills. Must be resourceful, innovative, detail oriented and quality conscious Proven track record of cost control including food, labor, equipment and wastage to meet the hotels financial goals. Experience organizing off-site catering events is an asset. Previous experience teaching or doing demonstrations is an asset. BC Food Safe Certification is required.Additional Information
Your team and working environment:
Work with a diverse and passionate team dedicated to creating lasting impressions on our guests by providing award winning food.Do what you love, care for the world, dare to challenge the status quo #BELIMITLESS
