executive sous-chef

Title posted on indeed.com - Executive Sous Chef

Posted on April 28, 2025 by Employer details Pinnacle Hotel Vancouver Harbourfront

Job details

As member of the Pinnacle Hotel Harbourfront culinary management team, the Executive Sous Chef is responsible for the day-to-day management of culinary operations, as well as the effective leadership of all culinary, stewarding, purchasing & receiving staff. Reporting directly to the Executive Chef, the Executive Sous Chef will collaborate on, and lead, the daily operation of the Banquet kitchen, 3-meal restaurant, seasonal menus, staff management, and all food production planning. *Responsibilities:* * Manage the culinary team in the absence of the Executive Chef. * Knowledge of and compliance with all hotel policies, procedures and standards. * Follow all hotel health and safety rules as well as VCH, WHIMS, WCB. * Conduct daily shift briefings with culinary team and stewards. * Participate in formal feedback, succession planning and progressive discipline * Oversee the planning and execution of all meals for banquets, restaurant and staff. * Liaise daily with Restaurant, Banquets and Events teams for service and quality. * Ensure all food supply orders are made in a timely fashion. * Work closely with Purchasing/Receiving to ensure product quality and timeliness. * Kitchen admin tasks: inventory, ordering, scheduling, food costing * Participate in menu design for all menus and special events. * Ensure all opening and closing duties are completed to standard. * Ensure all stations are set and ready with the right tools, supplies, and equipment. * Take ownership for all new and existing recipe cards and prep guides. * Oversee and direct all training of new hires. * Maintain training and development program for existing staff. * Interact professionally with guests and conveners. * Represent the hotel at offsite events. * Perform additional duties, as assigned. *Experience and Qualification:* * 5+ years upscale hotel / high volume restaurant. * 2+ years in a culinary leadership position. * Capable of executing multiple simultaneous banquet functions with different menus. * Ability to work under pressure with accuracy, efficiency, and attention to detail. * Understanding of cost control methods for food, equipment, labor, and wastage. * Highly organized with analytical ability. * Strong communication skills, both verbal and written. * Keen decision-making and problem-solving skills. * Must be able to show initiative in job performance. * Demonstrated ability to excel in a high-stress, high-volume team environment. * Good working knowledge of all Microsoft Office software. * Requires a flexible schedule including mornings, evenings, weekends, and holidays. * Food Safe certificate required. * Diploma/Degree in Culinary Arts or related discipline considered an asset. * Red Seal certificate considered an asset. Job Types: Full-time, Permanent Pay: $75,000.00-$90,000.00 per year Benefits: * Commuter benefits * Dental care * Disability insurance * Discounted or free food * Extended health care * Life insurance * On-site gym * Vision care Schedule: * 8 hour shift Ability to commute/relocate: * VANCOUVER, BC: reliably commute or plan to relocate before starting work (required) Education: * Secondary School (required) Experience: * culinary leadership: 2 years (required) * hotel: 3 years (required) Language: * English (required) Work Location: In person