Chef Job in Vancouver, British Columbia

KEY ACCOUNTABILITIES.
• Ensures food preparations and service standards are consistently achieved and maintained.
• Ensures all kitchen Ambassadors are adequately trained and provides the resources where needed.
• Ensures a safe work environment is maintained at all times.
• Conducts regular departmental meetings
• Lives that exemplifies values of leadership, teamwork, integrity and creativity.
• Prepares monthly labor and food and beverage revenue forecast.
• Ensures adherence to food safety regulations, hygiene and cleanliness as per Provincial and local standards.
• Performs monthly inventory in a timely manner with price extensions
• Ensures the smooth operations of the kitchen and all facets of the kitchen operations, reporting repair needs the facility manager
• Prepare required menu item as per the menu. Accountable and responsible for labor forecasting and scheduling based on business levels.
• Menu development, costing and implementation in coordination with unit manager
• Ensure appropriate levels of inventory and it's rotation and utilization
• Ensures kitchen labor cost is on the line to the budget.
• Complies with WCB rules and regulations and maintains awareness of any/all other relevant laws and statues.
• Performs other duties as assigned and directed by Executive chef

EDUCATION AND EXPERIENCE
• High school diploma required Red seal certificate, food safe, and minimum five years supervisory experience in a hotel catering/banquet kitchen.
• Should have excellent knowledge of Indian and West Coast Cuisine


REQUIRED KNOWLEDGE SKILLS AND ABILITIES.
• Superior communication skills including the ability to retain, coach, mentor and develop staff
• Ability to work with others in a fast paced customer service oriented environment
• Strong organizational and time management skills with the ability to multi - task and coordinate multiple functions and activities. Ability to effectively