Executive Sous Chef

Kwa’lilas Hotel is seeking an Executive Sous Chef to join our team in Port Hardy, B.C.

The Kwa’lilas Hotel is located in the traditional territories of the Kwakiutl people. Meaning “a place to sleep”, the “Kwa’lilas” hotel was named by the Gwa’sala-‘Nakwaxda’xw elders in hopes that guests may find peaceful rest after a day of exploration on North Vancouver Island.

The Executive Sous chef provides leadership and training to the culinary team in the abcense of the Executive Chef. The Executive Shous Chef will assist in the preparing and supervising of all food production for Ha’me Restaraunt, Nax’id’ Pub, and any banquets and events in Kwa’lilas Hotel. The Executive Sous Chef must provide the highest level of service to our guests. Experience in a fine dining setting is required for this position.

What We Offer:

  • 1 month of covered accommodation for individuals relocating from outside of Northern Vancouver Island
  • Enrollment into company benefits after 6 months of employment
  • Wellness incentives including free weekly smoothies, fitness classes, and discounted gym membership
  • Free in-person counselling services
  • Company events and holiday parties
  • Career growth and development opportunities

Duties and Responsibilities:

  • Lead the culinary team in the abcense of the Executive Chef. Ensure all employees working in the back of house are performing to the standards set by the executive chef.
  • Assists the Executive Chef with the supervision and training of all kitchen employees, ensuring that all sanitation and safety procedures are followed and maintained.
  • Consistently maintains and checks standards for quality, cost, eye appeal, and flavor
  • Assume responsibility for quality of products served
  • Consistently follows standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
  • Facilitates employee meetings and brings suggestions for improvement.
  • Prepares as well as supervises kitchen staff responsible for all daily items to ensure that all cooking methods, garnishes, and portions sizes are followed per standardized recipes.
  • Assists the Executive Chef with completion of inventories, cost control and food waste monitoring and reduction.
  • Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained; ensure that all culinary operations manuals are prepared and updated.
  • Assists Executive Chef in weekly scheduling to ensure proper staffing levels to maximize profitability while ensuring that maximum production is achieved.
  • Makes recommendations and inspects all equipment to ensure safety and cleanliness.
  • Works in any station or completes all duties as assigned by the Executive Chef.
  • Reports guests’ feedback to the Executive Chef and any actions that may have been taken.

Role Requirements:

  • Culinary Certificate or Degree by an accredited culinary program preferred
  • Red Seal Certification
  • 5-7 years’ experience in a professional busy kitchen, pubs and restaurant environment
  • Able to deliver and exceed the expectations of a highly demanding clientele
  • Professional appearance and manner, good character to work in a fast-paced team
  • Positive, honest, and energetic work ethic
  • Food Safety Certified
  • Solid track record of success; demonstrating upward career tracking
  • Able to work ten hour shifts plus the ability to stand, walk for extended periods of time
  • Able to grasp, lift and/or carry up to 50 lbs. as needed
  • Finger/hand dexterity to operate kitchen machinery, knives, etc.
  • Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
  • Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste texture, temperature and presentation and preparation

Knowledge, Skills, and Abilities

  • Strong communication skills
  • Strong leadership skills, ability to motivate teams to produce consistently great food
  • Adept at working effectively in high energy and busy environments and works well under pressure
  • Willing and able to work evenings, weekends and holidays
  • Can work on own as well as part of a team
  • Passion for good food, local ingredients and quality customer experiences
  • Excellent knife skills
  • Must love and enjoy working with food
  • Ability to portion control on a large scale

Salary: $60,000.00-$70,000.00 per year

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