Chef De Cuisine

We are looking for our next great team member to join us on our Culinary Team . We are committed to providing you with:

• Highly competitive wages - A Salary ranging between $60,000 to $66,000 (depending on experience)
• An exceptional benefit plan for eligible associates & your family members (for eligible associates)
• RRSP matching program (for eligible associates)
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent managed properties in North America for you & your family members
• Discounts with Marriott properties for you & your family members.

As a Chef de Cuisine , you will play a senior leadership role responsible for supporting the Executive Chef in overseeing all culinary operations at The Josie Hotel. This includes managing daily kitchen functions, ensuring high standards of food quality, consistency, cleanliness, and staff performance across the restaurant, in-room dining, banquet, and event operations. You’ll drive innovation, uphold brand standards, maintain operational efficiency, and foster a high-performance culinary team culture.

Who We’re Looking For:

Does this sound like you?

• You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.
• You embrace challenges with enthusiasm and possess a keen eye for detail.
• Your exceptional organizational and time management skills enable you to thrive in a demanding environment.
• You seek flexibility in your work schedule, including a variety of shifts (days, evenings, and weekends) that complement your personal commitments.

Crescent Hotels & Resorts:

• We foster a workplace where individuals at all levels are valued for their unique perspectives, mirroring the diversity of our guests and clientele.
• We actively cultivate an environment that promotes open and candid conversations on race, equity, diversity, and inclusion.
• Through introspection and conscious actions, we drive change through diverse hiring, training, and advancement opportunities, enriching our company culture.

ESSENTIAL JOB FUNCTIONS:

• Oversee and support day-to-day kitchen operations to ensure smooth service, quality food production, and adherence to standards.
• Maintain complete knowledge of all menus, recipes, and presentation specifications. Enforce consistency across all culinary outlets.
• Conduct daily walkthroughs to assess cleanliness, food quality, and team performance.
• Ensure food is prepared and presented according to recipes, timing standards, and plating guidelines.
• Recruit, onboard, train, and develop culinary staff; conduct coaching and performance reviews.
• Foster a positive, collaborative, and disciplined kitchen environment.
• Ensure team compliance with safety, sanitation, and allergy protocols.
• Collaborate on menu planning, recipe development, and food cost evaluations.
• Coordinate special events and ensure banquet execution aligns with expectations.
• Monitor inventory and ordering; support cost control and waste reduction.
• Partner with FOH to ensure a seamless guest experience.
• Attend BEO and department meetings, providing culinary insights.
• Maintain accurate scheduling, payroll timekeeping, and documentation.
• Represent the Executive Chef as needed and perform additional responsibilities as assigned.

REQUIRED SKILLS AND QUALIFICATIONS:

• Culinary Diploma/Certification from a recognized institution
• Minimum 5 years of progressive culinary experience, including 2+ years in a senior supervisory role within a boutique, luxury, or high-volume hospitality environment
• Excellent leadership and team-building skills; leads by example
• Strong attention to detail and ability to multitask under pressure
• Proficiency in Microsoft Office Suite and POS/Kitchen Management systems
• Valid Food Safe Level 1 & 2 certification
• Knowledge of WCB, WHMIS, and WorkSafe BC regulations
• Flexibility to work varied shifts, including weekends, evenings, and holidays
• Physically able to stand for long periods and lift up to 50 lbs

TRAINING REQUIREMENTS:

To be completed within 30 days of commencement:

• Departmental Orientation
• Food Safe Level 1 and 2 (if not current)
• The Josie Hotel Onboarding Program
• Any brand-specific or leadership training directed by the Executive Chef or HR