Job Description

Job Description

Job Description

Job description: Sous Chef

Reporting to: Executive Chef & Partner

Expectations: 
The Sous Chef at Bon Vivant Catering & Events represents the company and our reputation in providing world class events that marry the art of fine food and wine, while being focussed on providing the old-school hospitality our clients seek at the best restaurants in the world. Our ability to execute at this level is by far our most effective marketing tool. We win over clients and their guests, which in turn, results in more business.

Duties and responsibilities of the position:
Leadership

• Lead by example with your passion for food and entertaining . You love food and you love to cook for people. You have a passion for cuisine and can communicate this to others. You have fun at work while maintaining standards.
• Lead by example in daily preparation of food for contracted events. Quality assurance is your core responsibility. You must have a keen sense of techniques and systems in producing quality for both intimate groups of 10 people and large functions with 400 people. Both types of clients are equally important.
• Lead by example with your professionalism. You wear your chef coat proudly and conduct yourself in a mature fashion at all times. You expect the same of your team. You understand when in our client’s homes and businesses, that you represent Bon Vivant and that it's our job to handle the details of the event with professionalism. You are capable of tactful engagement with our clients on food quality, service, problem solving, and overall customer service.
• Lead by example in self-development. You read cookbooks, trade publications, and are interested in what’s going on in our industry. You are excited to learn new techniques and explore new cuisines. You strive to share and implement new ideas.

Food Quality

• Watch for consistency daily. 70% of our business is repeat clients who have expectations based on their previous experience with us.
• Monitor quality, portions, presentation, and the taste of food leaving our kitchen for every contract.
• Check food freshness daily, using the “First-in, First-out” rule.
• Ensure that Corporate deliveries are accurate, delivered on time, and delicious.
• Participate in seasonal menu development, costing, and implementation with the Executive Chef.

Systems

• Assist Executive Chef in the continuous effort to ensure smooth, efficient workflow.
• Run a clean and positive kitchen. Clean and tidy storage areas, coolers, freezer, garbage areas, and dish pit.
• Maintain internal controls in regard to waste, portion sizes, receiving procedures, and storage & handling of goods.
• Complete monthly inventory counts along with the Executive Chef.
• Ensure all staff meet Food Safety certification standards and follow Vancouver Coastal Health standards.
• Participate in menu development, testing, and standardization.
• Identify areas of improvement and bring your ideas to the Executive leadership.
• Plan your work well in advance and work the plan with the Culinary team.

Requirements

• Formal culinary training preferred.
• 5+ years of recent related experience in the food service industry working with high volume culinary teams in restaurants, hotels, or catering. Banquet experience is a bonus.
• 2+ years experience in a Supervisory level Culinary position showing strong leadership and decision-making skills, with proven ability to lead a team and direct employees to assigned activities.
• Valid Food Safe certification is a must.
• First Aid certification is a bonus.
• Strong knowledge of food preparation techniques and cooking methods.
• Ability to work efficiently in a high-pressure environment while maintaining attention to detail.
• Excellent communication skills with FOH and BOH staff, and ability to work well within a team.
• Valid BC Drivers License
• Ability to be flexible with hours of work depending on the season (Nights, Weekends, Holidays, etc.) when required.
• A passion for food and entertaining

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