Sous Chef

Description

Full job deion

About Us

Operating year-round for private charters and catering, Harbour Cruises is Vancouver’s leader in boat cruise entertainment. We are proud to offer Vancouver’s only narrated tour of the inner-harbour, and the city’s most popular dinner, and luncheon cruises. In addition to retail cruise products, private corporate events, and special event cruises, we also offer a unique and delightful way to experience the city. We are known for our attentive and efficient onboard staff, and professionally prepared cuisine. We are committed to ensuring that our guests’ cruises are events they’ll remember and repeat! Based out of Vancouver Harbour in beautiful Vancouver, BC - we are dedicated to offering our guests the highest standards of customer service, quality and professionalism in the hospitality industry.

If you’re interested in learning more about our company culture, and joining our team of passionate service professionals, you can check out more about our team here.

What you will work on

At Harbour Cruises and Just Right Catering, the Sous Chef is responsible for working closely with our Executive Chef to run our food production for multi-unit operations including and not limited to our: Vessels, Offsite , Dock-Side and Pop-ups Events. The Sous Chef is also responsible for food planning, production, follow-up, and working with our operations team. The successful applicant will be responsible for maintaining a high level of food production, consistently across all our venues. Aside from being business and industry savvy, the Sous Chef has experience and energy for cultivating a positive and inclusive working culture. The Sous Chef is meticulous, systematic, organized, professional, and a great team player.

As Sous Chef at Harbour Cruises and Just Right Catering, you’ll get to:

• Work closely with Executive Chef to manage all food operations including all our venues (Vessels, Offsites, Popups etc.)
• Maintain exceptional levels of food production
• Recruit, train and develop our kitchen team
• Manage kitchen operations efficiently and with professionalism
• Develop and execute departmental targets and objectives, schedules, budgets, policies & procedures, etc.
• Work in tandem with our Executive Chef for Menu Development, Cost Control, Productivity, Quality Assurance
• Ensure our Food and Beverage departments are adequately and productively staffed according to labour standards
• Ensure and exemplify compliance of Harbour Cruises brand standards
• Drive revenue through effective pricing strategies, promotions, initiatives, etc.
• Hold our teams to high standards by holding them accountable through (Checklists, Reviews, Audits, Performance Management, Progressive Management, Tests etc)
• Ensure that all our venues are set up for success through the maintenance and organization of our equipment and resources. (ie. Inventory, communication)
• Conduct daily inspections and walkthrough of our spaces and follow up with non-conformities
• Liase with all departments to ensure seamless communications to execute our daily operations
• Ensure all our venues are in “show ready” condition, and work directly with our Maintenance department to ensure everything is functional and clean
• Innovate with our Operations and Sales team to develop trending and profitable ideas to increase branding awareness
• Responsible for tactful engagement with our clients (Product Feedback, Quality Assurance, Problem Solving, Customer Service etc)
• Adhere to all Safety requirements and acts as the Point of Contact onboard – responsible for both our employees and external guests
• Manage, Network, and develop vendor relations and partnerships (ie. Local Communities, businesses, organizations and events
• Additional duties as assigned

What you will bring to the team

• 3+ years culinary leadership or management position
• Experience in a Multi-Unit Operation (Capable of executing multiple simultaneous functions with multiple menus)
• Banquets, restaurants, Catering, Offsite experience an asset
• Possess high knowledge and skills in various cooking techniques
• Love and passion for the business and love of food
• Understanding and application of sustainability within the industry
• Experience recruiting, managing, scheduling and developing up to 10+ employees
• Communicate, collaborate, and execute any BEOs provided with the Sales Department
• Identify creative solutions or alternatives to optimize culinary operations
• Demonstrated ability to maximize revenue without compensating customer service
• Being a consistent presence on the floor to support and lead the team
• Extensive Food and Beverage Knowledge
• Demonstrated ability to build and foster positive internal and external relationships
• Unfazed by pressure and excellent ability to work in fast paced and demanding environments
• Hands-on approach – will take initiative to jump in where required
• Delivers outstanding customer service and interpersonal skills
• Excellent Communicator (Internal and external)
• Multi-tasking, flexible and able to think quickly on their feet
• Must possess a high level of Attention to Detail and Organization
• Capacity to work under pressure with calm and professional demeanour
• Financially Savvy (Purchasing & Costing, Profit & Loss, Yield Management etc)
• Ability to maneuver around different areas and are comfortable being physical – working long hours on their feet, able to lift and carry up to 23 kg.
• Bilingual or knowledge of additional languages (Bonus)
• Ability to work Flexible Hours (Nights, Weekends, Holidays etc) as required
• Administrative skills and knowledgeable of ever-changing technological software & systems
• Culinary Arts training or discipline an asset
• POS, Mobile Devices
• Billing, Reservations, Bookings
• Microsoft 365 (Word, Excel, Outlook, Sharepoint etc).

Non-Negotiable Certifications

• Serving It Right
• Food Safe
• First Aid (Bonus)
• Red Seal Certificate an asset (Bonus)
• Valid and Clean Driver’s License Abstract

Why join Harbour Cruises?

At Harbour Cruises, we’re on a continuous learning journey as it relates to Equity, Diversity, & Inclusion. We know that diversity is a strength and recognize that the unique backgrounds across our team help us make better decisions, result in more creative solutions, and ultimately lead us to stronger paths of success. We’re working to create a workplace and team that is as diverse as the community we serve, and we aim to provide an environment that allows every person to bring their whole and authentic self to work every day. We are inspired by the unique contributions and insights of our team members and are invested in continuously improving our employees’ experiences as we grow.

We pride ourselves on supporting our team to show up every day being the best they can be, and in addition to our collaborative and people-focused environment, we offer our team:

• Extended health and dental benefits
• Performance bonus
• Flexible work schedule
• And of course, an amazing team of hospitality professionals that you will love collaborating with.

Don’t meet all the requirements but still interested in applying for an opportunity?

We’re all on a journey to learn constantly and have areas to grow in and develop. If you bring some of the above skills to the table and are still developing in others, please apply with us anyway! Learning and experience isn’t a one-way path, if you believe you have the background needed to make an impact in this role, we’d love to hear from you. If you require accommodations in completing an application, interviewing, completing any pre-employment testing, or otherwise participating in our hiring process for any reason, please direct your questions to [email protected] and we’ll be happy to support you.

Job Type: Full-time

Salary: $48,000.00-$50,000.00 per year

Benefits:

• Dental care
• Extended health care
• Flexible schedule
• Life insurance

Flexible Language Requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Morning shift
• Night shift
• Overtime
• Weekends as needed

Supplemental pay types:

• Bonus pay

Experience:

• Management: 3 years (preferred)
• Restaurant: 3 years (preferred)
• Banquets: 3 years (preferred)
• Training & development: 3 years (preferred)

Licence/Certification:

• First Aid Certification (preferred)
• Driving Licence (preferred)
• Serving It Right (preferred)
• FoodSafe (required)

Work Location: In person

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