Job Description

About us:

Royal Vancouver Yacht Club, established in 1903, is a renowned private yacht club located in the heart of Vancouver, BC. With a rich history and a commitment to excellence, the Club offers world-class dining experiences, outstanding recreational facilities, and a vibrant social atmosphere. Our culinary team is dedicated to delivering exceptional service and creating memorable moments through exquisite food and delightful presentations.



RVYC is currently seeking an organized, detail-oriented professional to join our team as an Executive Chef.

Responsibilities:

Primary Responsibilities: + Kitchen Operations & Standards
+ The Executive Chef plays a critical role in managing kitchen operations, ensuring the highest standards of food quality, and leading the culinary team.
+ Reporting directly to the Director of F&B, the Executive Chef is responsible for planning, organizing, and directing kitchen employees, with a particular focus on banquet and catering functions.
Key Responsibilities + Kitchen Operations & Standards
- Assist the Director of F&B in all aspects of kitchen management.
- Oversee kitchen operations to ensure compliance with organizational standards and policies.
- Monitor the preparation, storage, and presentation of food items to maintain quality and consistency.
+ Scheduling & Supervision
- Create and update work schedules for the culinary team.
- Supervise junior chefs and ensure adherence to the organization's recipe review program.
- Assign daily tasks based on banquet priorities and operational needs.
+ Menu Development & Quality Control
- Develop and test new menus and meals, ensuring they align with customer preferences and seasonal availability.
- Apply the Culinary Check List daily to monitor processes and correct any food preparation errors.
- Maintain consistency in food presentation and taste, adhering to recipes and photos.
- Brief the banquet kitchen staff about upcoming functions to ensure preparedness.
+ Inventory Management
- Conduct physical inventory of food items and ensure adequate stock levels.
- Monitor proper storage of fresh produce and perishable items to prevent spoilage.
- Provide daily food requisitions to the Provision Office for timely stocking.
- Oversee the loading and quality control of fresh fish and other products.
+ Team Management & Training
- Train newly recruited cooks and monitor their progress.
- Track working hours for kitchen staff, noting punctuality and overtime for appropriate compensation.
- Provide support and mentorship to junior chefs to foster team growth and efficiency.
+ Communication & Coordination
- Maintain daily communication with the Provision section to ensure smooth operations.
- Liaise with the Executive Chef and other departments to align kitchen activities with organizational goals.
- Policy Compliance & Reporting
- Record food leftovers and minimize waste using management-provided forms.
- Attach Culinary Check Lists and recipe reviews to culinary packages for management review.
- Ensure compliance with health and safety standards, maintaining a clean and sanitary kitchen environment.

Qualifications: Skills & Competencies

+ - Leadership Skills: Confidently lead and guide kitchen staff during high-pressure events.
Creativity: Develop innovative menus and dishes with a unique touch. Attention to Detail: Ensure the highest standards in food taste, presentation, and preparation. Organizational Skills: Manage kitchen operations efficiently while maintaining a tidy workspace. Communication Skills: Effectively communicate with team members, the Executive Chef, and other departments. Catering experience is an asset Culinary Education: required Provincial Red Seal, preferred Canadian Certified Chef de Cuisine. Minimum of five (5) years of senior culinary management experience Minimum of eight (8) years of culinary experience in private club industry or high-end establishment FOODSAFE certification or Culinary/Cooking trade certification is an asset Must be legally working in Canada

Benefits:

Company events Dental care Disability insurance Discounted or free food Employee assistance program Extended health care Life insurance On-site parking Paid time off RRSP match Vision care

Schedule:


Day shift Evening shift Holidays Monday to Friday Night shift Overtime Weekends as needed

Salary range: from 80k to 90k

Experience

Required* 5 year(s): senior culinary management experience