Are you a seafood expert and have excellent knifing skills? We have an amazing opportunity available at Vancouver's most sought out restaurant- The Victor! Send us your application and let us know why you would make a great asset to our team!
COMPANY OVERVIEW
Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including the Victor. Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks. An elegant bar offers premium libations, cutting edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000 square foot rooftop urban park. We are looking for YOU to join our team.
POSITION OVERVIEW
The Sushi Sous Chef will be responsible for back of the house management, and organizing duties pertained by cooks. In addition to daily back of house management, the Sushi Sous Chef will work as part of the management team to build sales and grow the business. The Sushi Sous Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. This full time position requires excellent communication and team management skills, organization skills, and the ability to maintain the highest of culinary standards.
What we offer:
- Comprehensive health, dental, vision care benefits
- Flexible work life balance
- Paid Vacation
- Extensive RRSP matching program
- Career Growth and development opportunities
- Associate Recognition Events including an amazing Holiday Party!
- Associate Discounts at Parq
RESPONSIBILITIES
- Effectively directs the coordination of all food production for restaurant, catering and commissary operations as directed by the Executive Chef and/or Sushi Chef.
- Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety
- Effectively communicates with department heads in the food services, beverage and related support and operating departments.
- Oversees food related promotions supporting the casino and developing the skills and knowledge of cooks.
- Ensures food quality & food safety measures are executed while maintaining food costs at targeted levels.
- Maintains systems & procedures for ordering, receiving storage, preparation & service of food.
- Oversees department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.
- Continually evaluates and documents the performance of all culinary positions.
- Is knowledgeable in the day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
- Effectively handles Guest recovery and employee issues with appropriate documentation and follow up.
- Continually evaluates equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
- Ensures the Culinary Management team is properly trained & developed. Establishes presentation techniques & quality standards along with the Executive Chef & Sushi Chef.
- Demonstrates a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.
- Ensures all operations follow safety and health guidelines in accordance with Vancouver public health & sanitation regulations.
QUALIFICATIONS
- 2+ years of experience in a supervisory role
- Solid leadership skills and experience recruiting, training and managing both culinary and stewarding brigades
- Experience in butchering practices and meat procurement
- Catering, banquet or group menu experience is an asset
- Experience in a fast paced high volume environment
- Exceptional organizational and communication skills
- Is an adaptable individual who has strong multitasking skills
- Experience in vendor management
We look forward to hearing from you!
