West Vancouver Yacht Club Chef de Cuisine
Job Summary/ Description:
West Vancouver Yacht Club is a private yacht club dedicated to the development and encouragement of seamanship and sportsmanship, providing shore and marine facilities for the use of Club Members. The Club has a history as one of the top yacht clubs in the Pacific Northwest, and its team is dedicated to delivering the highest value for its members and the communities in which it works, while exhibiting a strong commitment to promoting environmental stewardship and corporate responsibility. The Club is known for its sense of camaraderie and food and beverage/ social activity. The Club maintains a busy social calendar and the food and beverage experience is an important part of the Club’s social fabric.
Reporting directly to the General Manager, the Chef de Cuisine will oversee all aspects of the kitchen to ensure an effective Food and Beverage Program. This role will ensure the Club food offerings are flavorful, consistent, and represent the WVYC brand well, to Members and employees alike. The role is responsible for the overall operation and performance of the kitchen, and the quality of the food that is produced. The role will ensure a positive working environment is maintained in the kitchen, thru discipline, morale, and positive employee relations.
Kitchen Management Duties, Responsibilities, and Key Accountabilities:
· Structure- Development and implementation of clear kitchen structure that meets the needs and expectations of the Club, clarifying roles, expectations, and job descriptions for all culinary positions that support this structure. Development of a culinary team thru training, monitoring, and timely performance feedback that fulfills desired kitchen structure. Responsible for annual performance reviews and goal setting of all culinary staff. Makes staffing recommendations to the General Manager.
· Day to day Operations- Oversight of all day-to-day kitchen operations, including staff scheduling, to ensure the kitchen operates effectively and that dishes are prepared, plated, and delivered efficiently and effectively. Staff are trained to cook meals, expedite orders, and maintain a steady flow of dishes. This is a hands-on position, meaning there will be times when the Chef de Cuisine will need to step in to assist in preparation and execution of all daily menus and events as required.
· Menu Planning- Works with the Food and Beverage Manager and General Manager on menu planning. Responsible for development and execution of creative and cuisine appropriate new menu items and supporting recipe and plating guidelines to ensure consistency.
· Food quality- Maintains consistently high levels of food quality and ensures all kitchen staff are properly trained to provide top quality food offerings. Ensures recipe and food preparation instructions are being followed. Monitors food quality and presentation and ensures culinary team adheres to developed food plating guidelines.
· Cost control- Responsible for all kitchen costs of goods, including food inventories. Collaborates with Food and Beverage Manager and General Manager to set menu prices.
· Customer Service- Works cooperatively and creatively with front of house team to quickly resolve customer complaints and fulfill customer requests such as special dietary requirements. Maintains a high level of customer service skills. Embraces a culture of looking for ways to go above and beyond and exceeding Members expectations. Able to manage complaint processes respectfully. Responsible for “back of house” food survey results and reporting these to the culinary team.
· Safety Compliance- Be knowledgeable on the Club’s security, fire, and life safety systems, and ensure safety standards are being upheld in the highest regard. Drive an injury-free workplace culture, by facilitating safe work habits, hazard recognition, risk assessment, peer to peer feedback, and proper use of safety tools such as WHIMIS. Ensure staff are trained on how to respond to emergencies. Ensures that culinary staff, under your charge, are trained to operate the Club equipment in a safe, professional manner, particularly with sharp equipment and open flame usage. Ensures kitchen equipment is in good working order and that cleaning schedules are adhered to.
· Cleanliness- Maintain and keeps all kitchen facilities clean, neat, and organized, including kitchen exit, dishwashing area, walk-in fridges and freezers, stoves and ovens, storage rooms, and recycling wasting areas.
· Environmental- Engages in best practices for energy and environmental conservation. Be fully familiar with and work towards maintaining the Club’s Clean Marine status.
· Service Providers- Work with all culinary contracts, service agreements and standing purchase orders, to ensure contractors are in compliance. When appropriate, procure and coordinate the services of local vendors, service providers and subcontractors. Manage relationships with third party contractors as required. Develop and maintain a list of approved vendors. Review periodically for competitiveness of pricing and quality of service.
· All other tasks as deemed necessary and requested from time to time by West Vancouver Yacht Club.
· The position requires ability to multi-task between both operational and administrative responsibilities (approximately 70%/30%).
Qualifications and Skills Required:
· High School graduation or commensurate experience.
· A minimum of 5 years kitchen culinary experience.
· A passion for cooking. Advanced culinary skills including food preparation, flavour pairings, and other cooking best practices. Ability to develop unique recipes.
· A minimum of 3 years work related experience in a leadership & supervision role, and or in the private club industry.
· Foodsafe Certification. Working knowledge of food safety and sanitation standards.
· Possess common sense and good judgement in day-to-day functions.
· In good physical shape. Must be able to lift up to 40 pounds.
· Computer proficiency- working knowledge of Outlook, Explorer, Google.
· Strong customer service, organization, communication, and problem-solving related skills.
Additional Requirements:
· Must reside within 75KM of the facility.
· Must be comfortable and available to work a flexible schedule that will require time spent on evenings and weekends. Depending on conditions, the work may require the position be available for longer than a typical eight-hour workday.
· Must be available, within reason, to support the Club on short notice.
· Must be willing and able to work with high workloads, in stressful conditions and in physically demanding settings, while maintaining professional behavior and demonstrating the utmost ethical values.
Skills Preferred:
· Completed professional certification, diploma, or degree in culinary arts from a culinary school or technical college preferred.
· WHMIS, First-Aid, CPR, OH&S Level 1 certification considered an asset.
Competitive bonus program
Job Type: Full-time
Pay: Up to $78,000.00 per year
Benefits:
- Discounted or free food
- Extended health care
- On-site parking
Ability to commute/relocate:
- West Vancouver, BC V7W 2S2: reliably commute or plan to relocate before starting work (required)
Experience:
- Line Cooking: 4 years (required)
Language:
Licence/Certification:
- Food Safety Certification (required)
Work Location: In person
