COMPANY OVERVIEW

Blau & Associates oversees the Food and Beverage operations at Parq Vancouver including the Honey Salt. Honey Salt offers a farm-to-table inspired menu serving chef-driven, farm to table cuisine, and a variety of wines and cocktails with an emphasis on locally and regionally sourced ingredients that highlight the bounty of British Columbia in an approachable and comfortable setting. When you think of the comforts of home, it involves food so exquisite that you feel it down in your soul. Honey Salt, a true neighbourhood restaurant that combines classic comfort with relaxed sophistication, is looking for YOU to join our team!

POSITION OVERVIEW

The Sous Chef will be responsible for back of the house management, and organizing duties pertained by cooks. In addition to daily back of house management, the Sous Chef will work as part of the management team to build sales and grow the business. This full time position requires excellent communication and team management skills, organization skills, and the ability to maintain the highest of culinary standards.

THE SOUS CHEF IS RESPONSIBLE FOR:

• Effectively directing the coordination of all food production for restaurant, catering and commissary operations as directed by the Executive Chef.
• Effectively communicating with department heads in the food services, beverage and related support and operating departments.
• Overseeing food related promotions supporting the casino and developing the skills and knowledge of cooks.
• Ensuring food quality & food safety measures are executed while maintaining food costs at targeted levels.
• Maintaining systems & procedures for ordering, receiving storage, preparation & service of food.
• Overseeing department selection, hiring, training, standards & procedures, evaluating, and scheduling processes.
• Continually evaluating and documenting the performance of all culinary positions.
• Being knowledgeable in the day to day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels.
• Effectively handling Guest recovery and employee issues with appropriate documentation and follow up.
• Continually evaluating equipment, stock levels, labor, & business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order.
• Ensuring the Culinary team is properly trained & developed. Establishes presentation techniques & quality standards along with the Executive Chef.
• Demonstrating a comprehensive knowledge of products offered including wine & spirits, food recipes, prices, presentation, internal control procedures and all company as well as department policies.
• Ensuring all operations follow safety and health guidelines in accordance with Vancouver public health & sanitation regulations.