Culinary

Executive Chef

The Executive Chef is responsible for the overall leadership of the Kitchen including the Executive Sous Chef, Sous Chefs, and Associates. He or She will work closely with the Outlets Manager and Event Services Manager to strategize promotions and marketing of all F&B Outlets and Banquets. He or She will monitor controls of food costs, labour, inventories, productivity while operating within budgeted guidelines. The Executive Chef will be responsible for developing and costing menus for the Outlets and all Banquet functions.

Qualifications

Minimum 5 years previous experience in large, high-volume establishments, with at least 2 year in an Executive Sous Chef position
Must have completed the Red Seal program
Previous experience with food costing and menu development
Highly motivated with the ability to motivate others
Ability to maintain enthusiasm and a positive attitude
Excellent organizational and administrative skills with strong attention to detail

Executive Sous Chef

The Executive Sous Chef is responsible for the overall leadership of the Kitchen including the Sous Chefs and Associates. He or She will monitor controls of food costs, labour, inventories, productivity while operating within budgeted guidelines. The Executive Sous Chef will work closely with the Executive Chef to develop and cost menus for the Outlets and all Banquet functions.

Qualifications

Minimum 3 years previous experience in large, high-volume establishments, with at least 1 year in a Sous Chef position
Must have completed the Red Seal program
Previous experience with food costing and menu development
Highly motivated with the ability to motivate others
Ability to maintain enthusiasm and a positive attitude
Excellent organizational and administrative skills with strong attention to detail

Sous Chef

The Sous Chefs are responsible for assisting with the overall leadership and day-to-day operations of the Kitchen. They will assist with monitoring controls of food costs, labour, inventories, productivity while operating within budgeted guidelines.

Qualifications

Minimum 3 years previous experience in large, high-volume establishments
Must have completed the Red Seal program
Previous experience with food costing and menu development
Highly motivated with the ability to motivate others
Ability to maintain enthusiasm and a positive attitude
Excellent organizational and administrative skills with strong attention to detail

Chef de Partie

The Chef de Partie is for assisting the Sous Chef and supervising day-to-day operations of the Kitchen. He or She is responsible for the preparation, food production and quality control of all menu items.

Qualifications

Minimum 3 years previous experience in large, high-volume establishments
Must have completed the Red Seal program
Previous experience with food costing and menu development
Highly motivated with the ability to motivate others
Ability to maintain enthusiasm and a positive attitude

1st Cook

The 1st Cooks are responsible for preparation, food production and quality control of all menu items. They will follow all hotel quality specifications as well as adhering to all Health And Safety sanitation regulations.

Qualifications

Minimum 2 year previous experience in large, high-volume establishments
Must have a diploma in the Culinary Arts and have completed the Red Seal program
Must be a high-energy person who thrives under press
Ability to maintain enthusiasm and a positive attitude
Excellent organizational and administrative skills with strong attention to detail

2nd Cook

The 2nd Cooks assist in the preparation, food production and quality control of all menu items. They are responsible for following all hotel quality specifications as well as adhering to all Health And Safety sanitation regulations.

Qualifications

Minimum 1 year previous experience in large, high-volume establishments
Must have a diploma in the Culinary Arts
Must be a high-energy person who thrives under press
Ability to maintain enthusiasm and a positive attitude
Excellent organizational and administrative skills with strong attention to detail

Dishwasher

The Dishwashers are responsible for the transportation and cleaning of all cooking utensils and service ware. They are responsible for following all hotel quality specifications as well as adhering to all Health And Safety sanitation regulations.

Qualifications

Fluent in English (written & oral)
Ability to maintain enthusiasm and a positive attitude
Excellent organizational skills
Food Safe Certificate

Sheraton Vancouver Airport Hotel

Culinary