5 meilleures offres (executive chef, squamish, bc) (à pourvoir)

Executive Sous Chef
Bridgemans Services —Squamish, BC
- De 28 $ à 40 $ de l’heure
- Fins de semaine au besoin
- Anglais
- Capacités de présentation
- Compétences en communication
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il y a 10 jours
Executive Chef
Bridgemans Services —Squamish, BC
- De 23,00 $ à 31,25 $ de l’heure
- Fins de semaine au besoin
- Anglais
- Hôtel
- Capacités de présentation
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Sous Chef
Bridgemans Services —Squamish, BC
- De 23,00 $ à 31,25 $ de l’heure
- Fins de semaine au besoin
- Préparation culinaires
- Anglais
- Capacités de présentation
Postuler rapidement
SENIOR SOUS CHEF
The Algonquin Resort —Canada
- Temps plein
- Préparation culinaires
- Hôtel
- Gestion d'équipe
- Réductions Tarifaires
- Assurance Invalidité
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Bilingual Project Coordinator
Compugen Inc —Canada
- De 25 $ à 28 $ de l’heure
- Travail hybride
- Bilingue
- Anglais
- Gestion de projet

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive chef (squamish, bc)

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Executive Sous Chef

Bridgemans Services -
Squamish, BC

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Détails du poste

Temps plein
De 28 $ à 40 $ de l’heure
Il y a 10 jours

Profil recherché

Anglais
Capacités de présentation
Préparation des aliments
Compétences en communication

Description complète du poste

Executive Sous Chef

Position Information

Primary Location: On Saga X-Company Vessel alongside Squamish, BC
Employee Status: Rotational

No. of Vacancy: 2

Company Operating Name: Bridgemans Crew Management Ltd.

Business Address: 2512 Yukon St, Vancouver, BC V5Y 0H2.

Terms of Employment: Rotational schedule

Language of Work: English

Wages/ Salary: $CAD hourly $ 28.00 to $ 40.00

Benefits Package offered: Vessel Protection and Indemnity Insurance

Contact Information:
[email protected]

The Company

Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) provides flexible, full-service vessels for industrial workforce accommodation, logistics and ferry service at any location throughout the world. BSG customises services to the exact needs and locations of clients, ensuring that solutions meet precise specifications, including logistics, crew transfers, housekeeping, catering and the fulfilment of all HSE requirements.

The Opportunity

The role of Executive Sous Chef is to manage and oversee the culinary operations of a Floatel. Should have extensive experience in managing a large team of chefs and ensuring that high-quality food is prepared and served to customers. You should also be able to manage inventory, control costs, and ensure the kitchen remains in compliance with health and safety regulations.

Key Responsibilities

Reporting to the Executive Chef / Senior Manager of Food & Beverage, responsibilities and essential job functions include, but are not limited to, the following:

Develop and maintain menus that meet the needs of the target market.

Manage all aspects of the culinary operation, including food preparation, cooking, and presentation.

Train, supervise, and mentor a team of chefs and kitchen staff.

Ensure that all food is prepared and served in compliance with health and safety regulations.

Manage inventory and food costs by implementing effective purchasing and inventory management strategies.

Maintain and control quality standards, portion control, and presentation of all food products.

Continuously improve upon the menu by researching new trends and techniques in the culinary industry

Ensure the kitchen is always clean, organized, and in compliance with local regulations.

Work with the operations team to ensure that the kitchen is running smoothly and efficiently.

Provide exceptional customer service to all customers.

Coordinate with client representatives for any special events and food requests.

Attending management meetings and contributing to the overall strategic direction of the culinary team

Work closely with the project cost control manager to maintain the galley expenses and food costs.

Keep up the good client relationship.

Qualifications

A culinary diploma or related training may be preferred

Extensive knowledge of culinary techniques, food preparation, and presentation

Strong leadership and management skills, with the ability to manage and motivate a large team of chefs and kitchen staff.

Excellent communication and interpersonal skills

Strong attention to detail and ability to multitask in a fast-paced environment.

Ability to work flexible hours, including nights, weekends, and holidays.

In-depth knowledge of health and safety regulations and the ability to ensure compliance.

Ability to work in a team-oriented environment

Required to hold valid MED Domestic Vessel Safety certificate, Crowd and Crisis Management certificate, marine medical certificate, which employer will support arranging and subsidizing

Working Conditions

Constant standing and walking throughout shift

Frequent lifting and carrying up to 50lbs

Frequent kneeling, pushing, pulling and lifting

Occasional ascending or descending ladders, stairs and ramps

At Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) we believe that each employee contributes directly to our growth and success. We are committed to workplace excellence, safe work environments and the communities where we work and live. Bridgemans Services Group LP (Bridgemans Crew Management Ltd.) hires on the basis of merit and is committed to Employment equity and development.

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