Pan Pacific Vancouver
The Café Pacifica at the Pan Pacific Vancouver delivers an unforgettable dining experience with amazing views of the Coastal Mountains and the bustling Vancouver harbour. Serving a delightful selection of Pacific Northwest cuisine prepared using fresh local ingredients; Café Pacifica at Pan Pacific Vancouver offers something for everyone.
An immediate opportunity exists for a restaurant culinary professional with the ability to maintain our high standards of quality and guest satisfaction. This position will provide direct support to the Executive Chef overseeing all aspects of kitchen operations of cooking, production, inventory, quality control and sanitation, and leadership of a strong and talented team. We offer great opportunities to build and continue to grow your professional culinary expertise while maintaining friendly and enjoyable work environment.
The key responsibilities of the Restaurant Chef include but are not limited to:
Lead and direct the restaurant culinary team to ensure the smooth operation, efficient flow of food production, premium presentation and timely high quality food service to all outlets, particularly the Restaurant, Bar and Room Service.
Ensure all areas of the hot & cold kitchen practice safe food handling, sanitation and storage procedures.
Manage the daily operation of the restaurant kitchen, including all food ordering.
Able to design new restaurant menus while managing food cost resulting from seasonal price fluctuations; customize menus for restaurants guests and outlets.
Ensure consistency in taste and presentation of food items.
Monitor and manage the quality and quantity control of all restaurant food production and wastage, for optimizing food cost.
Act as a resource to restaurant kitchen and food and beverage associates.
Monitor work hours, scheduling and vacation planning of restaurant kitchen while adhering to budgeted and forecasted labour costs based on outlet business and work volumes.
Acts as liaison between the Executive Chef, Executive Sous Chef and the restaurant kitchen associates.
Has the ability and flexibility to work in all areas of the kitchen such as Butchery, Garde Manger and Banquet kitchen.
Monitor and manage equipment inventory audits to ensure optimum work resources.
Participate in recruitment, training and performance management of restaurant kitchen associates.
Maintains a safe working environment in all sections of the restaurant kitchen.
Assumes role and responsibilities of Executive Sous Chef and Banquet Sous Chef as required in their absence.
Performs other related duties and special projects as required.
The successful candidate will be committed to guest service who leads by example setting standards of excellence for the Restaurant Kitchen. This person will have a natural creative ability in the design of menus, dishes, display ware and buffet presentation while having a strong attention to detail to ensure consistency and quality in food production. The Restaurant Chef will be have a positive and engaging leadership style and will be able to build strong relationships with others and facilitate open communication and information exchange. They will be able to demonstrate past successes in team achievement and the development of others, while being able to effectively manage any conflicts that arise in their area. They will possess the ability to plan and organize others to ensure the timely completion of tasks and to manage and support others to succeed in their roles ensuring the effective and efficient use of resources that are in line with budget and forecast, whether human, financial, or material.
Qualifications and Technical Experience
• Red Seal or equivalent certification; Food Safe 1 and WHMIS certificates are essential.
• HACCP Certificate preferred.
• Minimum of five years experience in a culinary management position in an equivalent size and style of operation with experience in managing labour and food costs.
• Undergraduate degree from an accredited culinary school an asset or equivalent level of experience.
• Proven culinary experience servicing a variety of food and beverage outlets including large scale restaurant operations, restaurants and bars and room service.
• Knowledge of current market trends, menu design and styles that are in line with industry standards.
• Excellent oral & written communication and interpersonal skills
• Computer Skills – Proficient in Excel, Word and Outlook
How to apply
Please submit a cover letter explaining your motivation for the position and how you meet the selection criteria along with a current resume. All application documents are to be submitted via the Careers page on the Pan Pacific Vancouver website: www.panpacificvancouver.com/careers
Please note: Applicants who do not already have legal permission to work in Canada will not be considered.
The Pan Pacific Vancouver thanks all interested applicants and advise that only those candidates selected for an interview will be contacted.