West Vancouver Yacht Club Chef de Cuisine

Job Summary/ Description:

West Vancouver Yacht Club is a private yacht club dedicated to the development and encouragement of seamanship and sportsmanship, providing shore and marine facilities for the use of Club Members. The Club has a history as one of the top yacht clubs in the Pacific Northwest, and its team is dedicated to delivering the highest value for its members and the communities in which it works, while exhibiting a strong commitment to promoting environmental stewardship and corporate responsibility. The Club is known for its sense of camaraderie and food and beverage/ social activity. The Club maintains a busy social calendar and the food and beverage experience is an important part of the Club?s social fabric.

Reporting directly to the General Manager, the Chef de Cuisine will oversee all aspects of the kitchen to ensure an effective Food and Beverage Program. This role will ensure the Club food offerings are flavorful, consistent, and represent the WVYC brand well, to Members and employees alike. The role is responsible for the overall operation and performance of the kitchen, and the quality of the food that is produced. The role will ensure a positive working environment is maintained in the kitchen, thru discipline, morale, and positive employee relations.

*Kitchen Management Duties, Responsibilities, and Key Accountabilities: *

· *Structure- *Development and implementation of clear kitchen structure that meets the needs and expectations of the Club, clarifying roles, expectations, and job descriptions for all culinary positions that support this structure. Development of a culinary team thru training, monitoring, and timely performance feedback that fulfills desired kitchen structure. Responsible for annual performance reviews and goal setting of all culinary staff. Makes staffing recommendations to the General Manager.

· Day to day Operations- Oversight of all day-to-day kitchen operations, including staff scheduling, to ensure the kitchen operates effectively and that dishes are prepared, plated, and delivered efficiently and effectively. Staff are trained to cook meals, expedite orders, and maintain a steady flow of dishes. This is a hands-on position, meaning there will be times when the Chef de Cuisine will need to step in to assist in preparation and execution of all daily menus and events as required.

· Menu Planning- Works with the Food and Beverage Manager and General Manager on menu planning. Responsible for development and execution of creative and cuisine appropriate new menu items and supporting recipe and plating guidelines to ensure consistency.

· Food quality- Maintains consistently high levels of food quality and ensures all kitchen staff are properly trained to provide top quality food offerings. Ensures recipe and food preparation instructions are being followed. Monitors food quality and presentation and ensures culinary team adheres to developed food plating guidelines.

· Cost control- Responsible for all kitchen costs of goods, including food inventories. Collaborates with Food and Beverage Manager and General Manager to set menu prices.

· Customer Service- Works cooperatively and creatively with front of house team to quickly resolve customer complaints and fulfill customer requests such as special dietary requirements. Maintains a high level of customer service skills. Embraces a culture of looking for ways to go above and beyond and exceeding Members expectations. Able to manage complaint processes respectfully. Responsible for ?back of house? food survey results and reporting these to the culinary team.

· Safety Compliance- Be knowledgeable on the Club?s security, fire, and life safety systems, and ensure safety standards are being upheld in the highest regard. Drive an injury-free workplace culture, by facilitating safe work habits, hazard recognition, risk assessment, peer to peer feedback, and proper use of s