About Us
Welcome to The Breeze, a premier waterfront destination in Sechelt, B.C. Our brand-new venue offers a unique blend of experiences, featuring a restaurant, event space, marina, and guest suites. We are positioned to serve as a top-tier destination for tourists seeking a relaxing coastal getaway and as a versatile hub for the community. The property provides an exceptional setting for a variety of events, including weddings, musical performances, and public art installations. Guests can expect to enjoy contemporary accommodations, exceptional dining, and stunning waterfront views.
https://thebreezebc.ca/
Join Our Team
If you're passionate about hospitality and ready to join a team that values creativity, collaboration, and service excellence, this role may be for you. We're looking for enthusiastic team players who embrace challenges and are committed to creating unforgettable experiences for our guests. If you’re ready to showcase your talents and thrive in a dynamic, ever-evolving environment, we can't wait to hear from you!
What We’re Looking For
The Event Sous Chef at The Breeze is a pivotal leadership role, working directly with the Executive Chef and Restaurant Sous Chef to guide our culinary team. This position carries the responsibility of a wide range of daily operations, from overseeing the kitchen's rhythm for events, while supporting and contributing to the restaurant execution. You will play a key role in managing food, labour, and kitchen-related costs, ensuring our financial success.
Above all, you are a visionary for quality. Your passion will be the driving force behind consistently delivering high-quality food products and working cohesively with the Food & Beverage management team to execute The Breeze's vision for an exceptional guest experience. We look to you to set an exemplary standard for your staff, embodying our brand's expectations through your dedication and commitment.
Roles and Responsibilities
- Be enthusiastic, energetic and demonstrate a genuine positive demeanour throughout the shift while motivating and leading the team
- Ensure every guest receives an exceptional culinary experience
- Manage and oversee the culinary operations through action with presence on the cooking line throughout service periods
- Support menu execution with a focus on upholding exemplary culinary standards and maintaining consistency in presentation
- Recipe adherence and menu production management
- Provide hands-on training for culinary team members to improve skills and provide development opportunities
- Inventory management is conducted through weekly food inventory and inventory ordering
Competencies
- Cooking Skills: exceptional level of cooking prowess, which ensures that any part of the cooking line or culinary operation can be successfully supported
- Genuine Passion: real desire to make guests' dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive
- Organization: can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness
- Time Management: effectively manages time to achieve business goals while satisfying the guest service needs
- Communication: able to train and supervise the kitchen staff as well as coach them to carry out the Chef’s intentions. Actively listens and receives feedback.
- Problem Solving: responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected
- Consistency: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests
- Reliable: able to earn trust and take on tasks as assigned and required by the Executive Chef
Skills - Experience - Education
- Minimum of 5 years of culinary experience in a full-service restaurant
- Minimum 1-year experience as a supervisor or Sous Chef role
- Minimum 1-year experience in events and/or catering
- Culinary Diploma or Red Seal Certification is considered an asset, but not required
- Proficient computer skills, including but not limited to: POS, inventory software, Excel and Word
- Food Safety and W.H.M.I.S. Certifications
- Must be able to carry and lift items weighing 40lbs, must be able to stoop and bend
- Must be able to stand and move for extended periods of time to continuously perform essential job functions
Benefits:
- Dental care
- Extended health care
Flexible language requirement:
Schedule:
- Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs
Pay: $55,000.00-$65,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- On-site parking
- Paid time off
- Relocation assistance
Ability to commute/relocate:
- Sechelt, BC: reliably commute or plan to relocate before starting work (required)
Experience:
- Kitchen: 2 years (required)
Work Location: In person
