Sous Chef

The Vancouver Airport Marriott Hotel offers guests a classic premium Hotel experience just minutes to the Vancouver International Airport, the convenience of being located in the heart of Richmond, British Columbia's many business districts, and the pleasure of residing steps from plentiful shopping and unforgettable cultural experiences. Guests can simply relax and enjoy a restful sleep in one of our 236 modern guest rooms or connect with family and friends at 75 West Coast Grill. At the Vancouver Airport Marriott Hotel, we are about building new and exciting relationships and our values reinforce our commitment to cultivate meaningful connections with our guests and one another.

The successful candidate will be responsible for the following:

· Assist the Executive Chef in the supervision and guidance of all culinary and stewarding associates

· Train and monitor performance of culinary associates. Continuously strive for an engaged, enthusiastic high performing team

· Contribute to menu planning; balancing creativity and guest requests, while ensuring to lead in presentation and food quality

· Efficient preparation and production of menu items for catering, restaurant, banquets and club lounge

· Develop close and effective working relationships, particularly within Culinary/Stewarding and Food & Beverage, as well as within all other departments

· Ensure guest satisfaction by actively seeking feedback from associates and guests; providing follow-up and taking action where needed

· In-depth understanding of Marriott Brand Standards including a leader in sanitation and food safe practices

· Collaborate and provide support on social media initiatives including online reputation management (Trip Advisor, Yelp, etc.), content creation and social customer service.

· Participate in weekly internal meetings with Culinary and F&B Management

Qualifications:

· Flexible availability required to work all shiftswithout restrictions including stat holidays, early morning, mid-day, evenings, as fluctuating business requires including extended hours for unforeseen flight delays/emergencies and/or in the absence of the Executive Chef, as needed

· A strong team-oriented leader with excellent initiative and advanced interpersonal and relationship building skills

· Well versed in the latest Food & Beverage trends and driven to continually innovate according to industry norms

· Ability to mentor, inspire and develop associates

· Must have a minimum of 3 years cooking experience with some experience in a supervisory capacity, expected

· Red Seal Certificate and valid food safe certifications or equivalent training required but consideration of all work experience and education will be given

· Banquet and large volume production experience preferred

Job Type: Full-time

Pay: $71,000.00-$75,000.00 per year

Benefits:

• Company events
• Dental care
• Disability insurance
• Discounted or free food
• Employee assistance program
• Extended health care
• Life insurance
• On-site gym
• On-site parking
• Paid time off
• RRSP match
• Store discount
• Tuition reimbursement
• Vision care
• Wellness program

Application question(s):

• How many years of experience do you have in a supervisor or lead role?

Work Location: In person