Sous Chef, Altitudes Bistro

Job Title:

Sous Chef, Altitudes Bistro

Location:

North Vancouver
Department:  Food & Beverage

Reports to:

Executive Chef
Role Status:  Full Time / Permanent / Salary
ABOUT US  As Vancouver’s premier attraction we offer truly rewarding and memorable experiences! Our team members get to work in a challenging and cooperative environment where everyone comes together to create memories of a lifetime. We offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and many unique employee privileges. We are seeking new team members who embody our core values that focuses on people, connection, growth and challenge.

We foster a work environment where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled. Applicants who thrive in a positive environment where service excellence is top priority are encouraged to apply.
JOB SUMMARY  As a Sous Chef you will ensure execution of culinary operations as per Grouse Mountain’s standards while maintaining labour and food costs. You will manage and lead culinary teams while ensuring they are following food safe practices and recipes and work with the Executive Chef in all other aspects of operations during off-season periods.
This position will have a strong focus on supporting and leading our Altitudes Bistro restaurant, while supporting our other food & beverage outlets as required.
ESSENTIAL JOB FUNCTIONS   Ensure the smooth operation of the kitchen and all facets of the culinary operation
Responsible for providing the full range of supervisory duties including coaching, orientation training, probationary reports, performance evaluations etc.
Overseeing kitchen operations within the parameter of the profit plan, maintaining labour & food costs within monthly targets
Forecast staff levels proportional to business levels
Menu development, costing and implementation in accordance with the Executive Chef
Maintaining standard of food quality
Knowledgeable in all aspects of Grouse Mountain food operation and ability to prep and execute food in these operations

Requisition ing all applicable product through Provision Master
Ensuring appropriate levels of inventory and utilization
Ensuring level of hygiene, order and cleanliness in kitchen and related areas as per Provincial standards,
Food Safe and Grouse Mountain guidelines
Ensuring all staff meet Food Safety certification standards and follow practices as per Provincial standards
Monitoring kitchen equipment performance and reporting repair needs to Executive Chef
Maintaining and inspiring professional conduct and etiquette
Other duties as required

SUPERVISORY RESPONSIBILITIES  This position reports directly to the Executive Chef and will oversee a team of Line Cooks and Dishwashers in the absence of the Executive Chef.
REQUIRED QUALIFICATIONS AND ABILITIES   A minimum of 3-5 years experience in a culinary leadership position
Completion of secondary school required
Completion of a 3-year apprenticeship program for cooks, completion of college or other related program or several years of commercial cooking experience preferred
Level 1 Food Safe certificate required;
Level 2 Food Safe Certificate preferred
Ability to motivate, retain and develop staff
Ability to handle challenges of a kitchen environment
Exceptionally organized and able to multitask/coordinate multiple function activities
Excellent communication and writing skills
Proficient in MS Excel and Word
Excellent customer service and interpersonal skills
Flexible working hours; including evening closing shifts, weekends and holidays
WORKING CONDITIONS  Hours of Operation are weather dependant. Due to the nature of the business, this position requires flexibility in terms of your work…