Job description:The Jr. Sous Chef provides overall leadership, creative development, and quality assurance for The Vancouver Club’s culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcingimplementing new menus, and maintaining ongoing quality assurance processes and systems.

Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:

KEY RESPONSIBILITIES

Assist the Executive Chef and Chef de Cuisine with all aspects of kitchen procedures and guest service to ensure product excellence.
With assistance, oversee all menus for breakfast, lunch, dinner and dessert
Monitor and supervise all cooks
Provide leadership and input in the culinary research and development process, from product creation through implementation, to support Kitchen Management.
Monitor industry trends and collaborate with Kitchen Management to influence our operations
Works with Chefs on menus, preparation instructions, menu cost, recipe development, and individual dish specifications, including ingredients, portion sizes, and plating style.
Guides and supports the culinary team in the implementation and adherence to kitchen standards, processes & systems.
After receiving member feedback, management takes corrective action as required to ensure the highest level of guest satisfaction.
Ensures accurate maintenance of menus and the recipe database.
Responsible for keeping work areas clean and sanitary.
Performs all other duties as required

PARTICIPATING IN AND LEADING CULINARY TEAMS

Sets goals and delegates tasks to improve departmental performance.




Applies and continually broadens knowledge of food and wine pairings and cutting-edge cuisine with emphasis on current event trends.
Leads shifts and actively participates in the servicing of events.

ENSURING AND PROVIDING EXCEPTIONAL CUSTOMER SERVICE

Sets a positive example for the Food & Beverage and Culinary Team.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service.
Ensures employees understand expectations.
Strives to improve employee performance.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Reviews guest satisfaction results with employees.

CONDUCTING STAFF TRAINING ACTIVITIES

Observes service behaviors of employees and provides feedback to individuals via the Sous Chefs.
Monitors progress and leads discussion with staff each shift.
Participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
Attends and participates in all pertinent meetings.

QUALIFICATIONS & SKILL REQUIREMENTS:

Culinary Diploma or certification is an asset
Comfortable and capable of heavy lifting
Red Seal is an asset
Must have 5 years' experience as a cook
Must have Hazard Analysis Critical Control “HACCP” certification
Excellent written and verbal communication skills
Leadership skills to motivate and develop team to ensure accomplishment of goals
Demonstrate superior customer service philosophy
Will be required to maintain a versatile work schedule including evenings, weekends and holidays.
Must have FOODSAFE Certification Level 1

📌 Junior Sous Chef (Vancouver)
🏢 The Vancouver Club
📍 Vancouver