Who we are

The Westin Bear Mountain Resort & Spa in Victoria is a luxurious 5-star hotel with 91 rooms, a restaurant, a bar and lounge area, a 300-person ballroom, and conference facilities. The hotel is part of the Westin brand, which falls under the Marriott umbrella. The hotel also features a state-of-the-art spa and serenity pool.

About the position

Our hotel is looking for an experienced Sous Chef to join our culinary team. In this position, you will assist in enforcing departmental standards as determined by the Executive Chef. You will be responsible for overseeing daily operations as well as ensuring efficient food preparation, and delivery. Responsibilities also include the management of ingredients and production of high quality dishes. Our perfect candidate is not afraid to roll up their sleeves, likes to have predictability and routine and follows instructions well. Although experience in a similar environment is ideal, we will look at candidates with the right attitude too.

Key Responsibilities

• Assist the Executive Chef with the daily operation and supervision of the kitchen.
• Lead, train, coach, and support culinary team members to maintain high standards of performance and professionalism.
• Ensure all food is prepared according to established recipes, quality standards, portion controls, and presentation guidelines.
• Monitor food quality, taste, temperature, freshness, and presentation.
• Assist with menu planning, recipe development, and seasonal menu changes.
• Ensure adequate preparation and mise en place are completed for restaurant, banquet, and other food service operations.
• Monitor inventory levels and assist with ordering, receiving, and proper storage of food and supplies.
• Minimize food waste and control food costs through proper portioning, preparation, storage, and inventory practices.
• Ensure compliance with food safety, sanitation, and workplace health and safety requirements.
• Maintain cleanliness and organization of all kitchen areas, equipment, and storage areas.
• Coordinate kitchen operations with the restaurant, banquet, stewarding, and other Food & Beverage departments.
• Assist with scheduling and deployment of culinary staff based on business levels and operational requirements.
• Monitor kitchen staffing and productivity and communicate staffing or operational concerns to the Executive Chef.
• Ensure proper opening, closing, cleaning, and food storage procedures are followed.
• Assist in managing special events, banquets, and high-volume service periods.
• Address guest and operational concerns professionally and promptly.
• Maintain a positive, respectful, and team-oriented working environment.
• Follow Marriott International and Westin brand standards, policies, and procedures.
• Perform other duties and responsibilities as assigned by the Executive Chef or management.

Qualifications

• Minimum 8-10 years of culinary experience in a high quality, professionally dedicated environment.
• A minimum of 3 years as a Sous Chef, Chef de Partie, or simlar experience is required.
• Culinary education or equivalent professional experience preferred.
• Experience in a four or five star hotel or resort an asset
• Experience with menu planning and implementation an asset
• Knowledge of food safety and sanitation standards.
• Strong leadership, communication, and organizational skills.
• Ability to work well under pressure in a fast paced environment
• Ability to work well with others to promote a cohesive team environment

Job Type: Full-time

Pay: $65,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• On-site parking
• Paid time off
• Vision care

Flexible language requirement:

• French not required

Experience:

• culinary experience in a hotel or five-star restaurant: 5 years (required)

Work Location: In person