Sous Chef

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.
A Sous chef is responsible for planning, organizing and directing the work of employees in the Line. They develop the line menu and then oversee the food preparation for all line and catering events and ensure the food produced is of the highest quality.

Job Description s:
Developing new menus and meals, based on customer demand or the season
Testing and tasting all new menus/meals
Briefing banquet kitchen staff about the upcoming functions
Establishing the priorities each day and assign tasks to banquet kitchen staff
Taking a physical inventory of specific food items for the daily inventory
Ordering new supplies where necessary
Providing support and training other kitchen staff (e.g., in line cooking, food preparation and dish plating)
Taking in from the executive chef
Ensuring the kitchen is kept clean, tidy and sanitary
Supervising all junior kitchen staff
Requirements:
Verbal communication skills, as Sous chefs will need to communicate with the executive chef and other kitchen staff
Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness
Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently
Attention to detail, as Sous chef must plan the best menus, with the most delicious flavoring
Organization skills, as kitchens are busy and stressful and the line chefs need to keep their work environment tidy and clean
Pay range:  From $60,000 per year plus tips.