Executive Chef

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