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Sous Chef, GLC - Seasonal

Date: Mar 14, 2019

Location: Whistler, BC, Canada

Company: Vail Resorts

Start Date: April 2019

Position Status: Full Time, Seasonal, Salaried

 

Whistler Blackcomb’s Mission Statement is “Experience of a Lifetime”

Love what you do! Because that’s what we’re all about. The Whistler Blackcomb staff is comprised of individuals who thrive in the outdoors, love the mountains, and are passionate about what they do. We look for applicants who share in this passion, whether you are looking for a seasonal job or wanting to build an exciting career, don’t miss the chance to work and play in BC’s winter wonderland. If you sound like our ideal applicant please apply online and show us what you’ve got. #wbworklove

 

About the GLC:

World-renowned as “the” place to après, the Garibaldi Lift Company (GLC) lounge bar relishes its location above the Whistler gondola building. It overlooks skiers as they rip down the slopes in the winter, and overlooks downhillers as they charge through the mountain bike park in the summer

The GLC offers the perfect view of the bike park’s infamous GLC drops—a trio of cliff-drops to a dirt landing pad—and the patio is an all-season mecca for those in the know. 

 

Whistler Blackcomb’s Food & Beverage Mission Statement is: “To energize our employees, guests, and each other for the experience of a lifetime.” 

 

Safety and Food Safety 

* Enforces the Whistler Blackcomb’s HACCP and Food Safety SOP’s 

* Conducts, maintains and audits, temperature monitoring, cleaning schedules, clean hands are safe hands, Gloves are hands SOP’s. 

* Adhere, train and monitor Food Safe handling procedures, no eating in the kitchen 

 

Food and Service Standards 

* Audit and maintain standardized recipes of all menu items and beverages 

* Maintain all station guides, menu item pictures 

* Actively coaches all culinary team members to the outlined quality standards 

* Communicates GX, guest comments, Mystery shops, results to the culinary team 

* Manages ticket times during peak periods, speed of service, guest engagement 

* Monitors, checks and adheres to all portion, quality and freshness guidelines with all dishes. 

 

Coaching for Performance 

* Bi-weekly one on one meetings with Lead cooks 

* Actively coach lead station cooks, prep cooks, Dishwashers, Shippers 

* Assist in the successful roll out of seasonal training plans 

* Assist in the development and training of all culinary employees throughout the seasons

 

Fiscal Responsibilities: 

* Co-manage all kitchen operations 

* Assists Head Chef with Cost control, COG’s analysis, Inventory management, portion control, recipe auditing 

* Meeting/exceeding established financial targets, upsell programs, guest loyalty, speed of service 

* Communicates guest visits and projected weekly/daily business forecast to his team. 

 

Operations 

* Co manages ordering/receiving of all goods, leads the shipping team, one on ones 

* Co manages daily business forecasting, staffing and product levels 

* Actively drives guest engagement, solicits guest feedback 

* Ensures all special events are executed to the highest level 

* Actively works with GLC leadership on bill times, food running, guest feeback 

* Leads by example, is approachable, and creates a fun and positive team work environment. 

* Creates daily pre-shift meetings. 

* Oversees all stations during service times, trouble shoots 

* Comprehensive product knowledge in all station to be able to point our guests in the right direction. 

* Trains all staff on dietary options, ingredients and station guide manuals. 

* Communicate concerns and difficulties in weekly leadership meetings. 

* Supervise kitchen staff, and have the ability to lead the team operationally and administratively in the absence of the Chef. 

* Conducts and manages employee performance agreements in a timely manner. 

* Documents and files work order requests in a timely manner. 

* Adhere and monitors to the grooming policy 

 

Qualifications: 

* Demonstrate our core values: Safety First, Striving to be the Best and Showing that We Care. 

* Minimum of 2 years’ experience in Kitchen Management 

* 4 years experience in a high-volume kitchen facility 

* Comprehensive coaching, training and mentoring techniques required 

* Strong motivational and inter personal communication skills 

* Advanced training abilities to train all kitchen positions (Dishwasher, Prep Cook, Station Cook, Lead Cook and Jr. Sous chef) 

* Knowledge of inventory control, waste management, portion control. 

* Strong organizational skills 

* Extensive culinary knowledge and a passion for the industry 

* Knowledge of Microsoft Office 

* Food Safe Certificate Level 1 – we will train 

* Ability to step into chef or chef manager role in the absence of chef 

* Proof of clear criminal record check

 

We’re looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Explore Employment Opportunities with Whistler Blackcomb! (www.vailresortscareers.com/whistlerblackcomb).

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

Requisition ID 165316