Sous Chef Ocean House

Sous Chef Ocean House

Location

Old Massett, British Columbia

Department

Operations

Employment Type

Full-Time

Minimum Experience

Experienced

Compensation

$28-$30

POSITION SUMMARY

Haida Tourism is a Haida-owned company operated by Haida Enterprise Corporation (HaiCo). HaiCo focuses on establishing Haida-owned enterprises that reflect Haida cultural values, investing in the training and mentorship of Haida citizens, creating careers, and enhancing the lives of Haida citizens, as well as the economy of Haida Gwaii. Ocean House is an equal opportunity employer. We celebrate diversity and are committed to fostering an inclusive environment for all employees.

Nestled on Haida Gwaii, Ocean House offers more than just a remote Hotel—it provides an immersive experience that connects guests with the stunning landscapes, rich cultural heritage, and exceptional hospitality of the Haida Nation. As stewards of this land, we are dedicated to sustainability, authenticity, and delivering an unparalleled guest experience rooted in the traditions of Haida Gwaii. We are looking for a passionate and skilled Sous Chef to join our culinary team at Ocean House. In collaboration with the Chef, you will play a crucial role in crafting a menu that showcases the finest seasonal and locally sourced ingredients from Haida Gwaii, including wild seafood, foraged botanicals, ethically sourced meats, and fresh produce. This presents an incredible opportunity for a talented and motivated culinary professional who thrives in a remote setting, embraces a team-oriented environment, and is eager to contribute to an elevated dining experience inspired by the land and waters of Haida Gwaii. Ocean House is slated to open in April 2025 and will initially offer a Breakfast menu, followed by dinner service, which is expected to be designed and open in September. This is an amazing opportunity with great growth potential.

DUTIES AND RESPONSIBILITIES

·       Lead the kitchen in the Head Chef’s absence. 

·       Conduct shift briefings and oversee staff training.

·       Provide feedback, mentorship, and discipline.

·       Plan and execute all meals for banquets, restaurants, and staff.

·       Collaborate with service teams to ensure quality and efficiency.

·       Maintain recipe cards and prep guides and ensure station readiness.

·       Assist in menu design utilizing fresh, local, and Haida ingredients.

·       Manage food supply orders and inventory.

·       Collaborate with management and the Head Chef to ensure quality control through purchasing and receiving processes.

·       Oversee scheduling, food costing, and kitchen administration.

·       Adapt to challenges in remote kitchen environments.

·       Adhere to all health, safety, and sanitation regulations (VCH, WHMIS, WCB).

·       Maintain cleanliness and proper food handling practices.

·       Interact professionally with guests and conveners.

·       Represent the hotel at off-site events.

·       Ensure that all opening and closing tasks are completed.

·       Perform additional tasks as assigned to enhance efficiency and quality.

KNOWLEDGE, SKILLS AND ABILITIES 

·       Positive attitude and ability to work collaboratively in a fast-paced, high-volume environment.

·       Strong leadership skills with the ability to motivate, mentor, and develop kitchen staff.

·       Excellent verbal and written communication skills, with the ability to coordinate effectively between front-of-house and back-of-house teams.

·       Ability to manage multiple banquet functions simultaneously, ensuring accuracy, efficiency, and attention to detail.

·       Strong problem-solving and decision-making skills, with the ability to adapt quickly under pressure.

·       Understanding of cost control methods for food, equipment, labour, and wastage.

·       Highly organized with strong analytical skills to monitor kitchen operations, inventory, and cost management.

·       Proficiency in Microsoft Office software for inventory tracking, menu costing, and scheduling.

·       Demonstrated ability to excel in a high-stress, high-volume team environment.

·       Knowledge of food safety regulations, workplace safety, and sanitation best practices.

·       Creativity and innovation in menu development and presentation.

·       Flexibility to work a variety of shifts, including mornings, evenings, weekends, and holidays.

TRAINING, EDUCATION AND EXPERIENCE 

·       Minimum 5 years of experience in a lodge or restaurant environment.

·       At least 2 years in a culinary leadership role, such as Sous Chef or equivalent.

·       Proven experience executing multiple banquet functions with diverse menus.

·       Food Safe Level 1 certification is required; Red Seal certification is considered a strong asset.

·       A diploma or degree in Culinary Arts or a related discipline is considered an asset.

·       Experience in menu planning, food costing, and inventory management.

·       Previous experience supervising and training kitchen staff.

·       Experience in accommodating diverse dietary needs and creating customized menus.

·       Equivalent combinations of training, skills, and experience will be considered.

2025-04-16~HG