We are seeking a Chef de cuisine with strong Culinary experience in a luxury hotel operation to lead our Restaurant and Lounge culinary platform to the next level. The candidate must be creative, with in depth knowledge of industry trends and have strong technical and organizational skills. He/she must be goal oriented and the knowledge, skills required to effectively run all Kitchen operations including the ability to develop menus and concepts.

Hotel Overview

With a unique designation of heritage building, the Hotel Sylvia is a city landmark and one of Vancouver’s greatest treasures and soul of the West End. The location is a favourite for business travelers wanting to be out of the busy downtown core, for families vacationing on the beach or for romantic getaways. This is one of Vancouver’s best kept secrets to gaze over the seawall while enjoying sunset and non-pretentious experience.

Summary of Responsibilities:

Reporting to the General Manager, responsibilities and essential job functions include but are not limited to the following:

Consistently offers professional, engaging and friendly service

Oversees all hotel menus - Redesign menus, work closely with the Food and Beverage Director to elevate the culinary experience (new recipes, planning menus and selecting plate presentation)

Creates and ensures adherence to standardized recipes in order to maintain consistency and ensure quality

Be part of sustainable best practices and source local ingredients for seasonal food items

Additional credit for being innovative, detail oriented and quality conscious

Works as a leader with the kitchen brigade and positively drive to setting up expectations, goal and achievements that contribute proudly for the team.

Actively ensures the proper training and development of culinary staff such as cooks, food preparation workers and dishwashers.

Reviewing staffing levels to meet service, operational and financial objectives.

Must be an effective supervisor, trainer, administrator and team player with strong communication and organizational skill

Manages food cost and production, ensuring proper rotation, labeling, and storing of food

Ensures that all food products are prepared and served safely in accordance with hotel and government Food Safety guidelines

Ensures the kitchen work area is clean and organized

Responsible for departmental payroll, scheduling and administration

Oversees daily ordering of all food production requirements for the department

Job Requirements & Qualifications:

Minimum 3 years of experience at an Executive Sous Chef level

Previous experience as Executive Chef an asset

Minimum 5 years experience in a luxury hotel or related field

Minimum 2 years culinary education.

Advanced knowledge of food profession principles and practices.

Excellent knowledge of BOH systems, ordering and inventory.

Excellent communication skills.

Ability to meet deadlines.

Job Types: Full-time, Permanent

Pay: $75,000.00-$90,000.00 per year

Additional pay:

Tips

Benefits:

Dental care
Extended health care
On-site parking

Flexible language requirement:

French not required

Schedule:

Weekends as needed

Experience:

Cooking: 2 years (required)

Licence/Certification:

Food Handler Certification (preferred)

Work Location: In person

The Sylvia Hotel

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