Executive Sous Chef
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Job Summary
Executive Sous Chef
Position Information
Primary Location:OnSagaX-Company Vesselalongside 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
The Company
Bridgemans Services Group LP (Bridgemans Crew Management Ltd.)provides flexible full-service vessels for industrial workforce accommodationlogisticsand ferry service at any location throughout the world. BSGcustomises services to the exact needs and locations of clients ensuring that solutions meet precise specifications includinglogistics crew transfers housekeeping catering and the fulfilmentof all HSE requirements.
The Opportunity
The role of ExecutiveSousChef is to manage and oversee the culinary operations of aFloatel. Should have extensive experience in managing a large team of chefs and ensuring thathigh-quality food is prepared and served to customers. You should also be able to manageinventory control costs and ensure the kitchenremainsin compliance with health and safety regulations.
Key Responsibilities
Reporting to theExecutive Chef /Senior Manager of Food & Beverage responsibilities and essential job functions include but are not limited to the following:
- Develop andmaintainmenus 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 standardsportioncontrol and presentation of all food products.
- Continuously improve upon the menu by researchingnew trendsand 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 anyspecial eventsand food requests.
- Attending management meetings and contributing to the overall strategic direction of the culinary team
- Work closely with the project cost control manager tomaintainthe 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 pushingpullingand lifting
- Occasional ascending or descending laddersstairsand ramps
AtBridgemans 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 workenvironmentsand the communities where we work Services Group LP (Bridgemans Crew Management Ltd.)hireson the basis ofmerit and is committed to Employment equity and development.
Required Experience:
IC
