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    • Manage and control labour costs and food costs within budget targets.
    • Oversee the schedules of each outlets within the budgets.
    • Food Safe Level 1 certification.
    • Oversee all kitchen operations and daily food production.
    • Develop and update menu offerings in collaboration with management.
    • Managing front-of-house staff, including scheduling, training, and supervision.
    • Ensuring exceptional customer service and guest satisfaction.
    • The Executive Chef will assume full operational command of all kitchen functions across our banquet and restaurant venues.
    • Multi-Event & Banquet Management.
    • Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs.
    • Développe des repas et composantes selon les exigences des clients et des opérations dans le respect des coûts.
    • Contribue au bon esprit d’équipe.
    • Elle développera des plans marketing, pilotera la stratégie de marque, concevra des communications adaptées au marché local et supervisera le développement de…
    • Lead all daily kitchen operations, ensuring exceptional food quality, consistency, and execution.
    • Foster a culture of accountability, professionalism, teamwork,…
    • The Chef de Partie is responsible for the execution and management of a designated station within a traditional Italian brigade kitchen.
    • Le restaurant La Forge est à la recherche d’un sous-chef.
    • Collaborer avec le chef exécutif pour une gestion efficace des stocks et des commandes.
    • Assiste le chef de cuisine dans le bon déroulement des opérations de la cuisine de son restaurant ;
    • Salaire compétitif, participation à la convention de partage…
    • Créer, encadrer et garder une équipe motivée à atteindre l'excellence.
    • Respecter et faire respecter les normes de salubrité, de propreté, du MAPAQ, de la CNESST…
    • Seeking a bi-lingual sous chef to run a fine dining restaurant.
    • Assurances médicale, dentaire et visuelle (incluant la télémédecine gratuite).
    • La personne retenue sera en charge des produits d'emballages alimentaires.
    • Gérer divers projets de développement de produits, de la conception à la mise en…
    • 6 semaines de vacances possible dont 4 seront prédéterminée par l'employeur.
    • Escompte nourriture et boisson dans les autres établissements.
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Job Post Details

Panorama Mountain Village logo

Resort Executive Sous Chef - job post

Panorama Mountain Village
3.9 out of 5 stars
2030 Summit Dr, Panorama, BC
$33–$40 an hour - Full-time

Job details

Pay

  • $33–$40 an hour

Job type

  • Full-time

Location

2030 Summit Dr, Panorama, BC

Full job description

This job description is for a Resort Executive Sous Chef, this senior kitchen leadership role focuses on culinary operations, cost control & ordering, staff supervision & supporting our Executive Chef.
Key Responsibilities

  • Manage and control labour costs and food costs within budget targets.
  • Oversee the schedules of each outlets within the budgets.
  • Manages food ordering, inventory levels, and production planning.
  • Train, mentor, and develop kitchen staff through hands-on coaching.
  • Maintain consistent food quality, standards, and guest satisfaction.
  • Ensure compliance with food safety, sanitation, and workplace safety standards.
  • Conducts daily kitchen inspections and implements corrective actions when needed.
  • Track inventory transfers between multiple food outlets.
  • Work alongside kitchen management team to capture revenue opportunities.
  • Step into the Executive Chef's role when required.

Required Qualifications

  • Red Seal Certification (Cook).
  • A diploma or degree in Culinary Arts
  • Food Safe Level 1 certification.
  • Availability for full-time, year-round employment.
  • 5 or more years of supervisory experience in a high-volume restaurant or hotel environment.

Preferred Qualifications

  • Experience with Neapolitan-style pizza production and knowledge of Forno pizza ovens
  • Experience in multi-outlet operations.
  • Resort, hotel, or catering experience.
  • Strong knowledge or baking and pastry abilities.

Skills and Competencies

  • Strong leadership and team-management abilities.
  • Knowledge of food costing, labour management, and inventory control.
  • Ability to multitask and prioritize in a fast-paced environment with quick problem solving skills
  • Strong communication and organizational skills.

Physical Demands

  • Heavy lifting, pushing, and pulling.
  • Long periods of standing.
  • Working in hot kitchen environments.
  • Ability to handle high-pressure and stressful service periods.
  • Ability to oversee multiple events & outlets at the same time
  • Catering Operations
  • Pizza Production / Forno Oven Experience
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