The GOODS from Culinary Capers Catering

Vancouver, BC | The Executive Chef is directly responsible for the daily supervision, management and direction of the culinary staff. Direct responsibilities include daily supervision of the food production schedule, staffing and hiring of all culinary personnel, management of the variable kitchen operating costs including food and labour, culinary event staffing and inventory management, product ordering, recipe development and sanitation and safety.

The Executive Chef is also expected to instill in all the culinary staff a strong commitment to maintain the quality and high standards associated with the reputation of Culinary Capers Catering and Special Events.

Job Description

– Approve schedule of kitchen production staff in accordance with event requirements.

– Coordinate scheduling of culinary event staffing.

– Approve daily food production schedule and task assignment.

– Daily supervision of food production quality and preparation.

– Train culinary team leaders to company specifications.

– Monitor food preparation and production to recipe requirements.

– Attend the monthly sales team meeting to brainstorm recipe development.

– Maintain food quality and freshness through inventory management.

– Supervise and maintain the cleanliness of all kitchen equipment to company and Vancouver Coastal Health standards.

– Oversee recruiting, hiring and training of culinary staff.

– Monitor food product quality, storage and inventory management.

– Assist event chefs on-site at events (as required).

– Provide culinary support to the sales and operations teams.

Management and Leadership Requirements

– Ability to communicate the mission, purpose and core values of the company.

– Provide positive leadership to the culinary staff to achieve their individual goals and objectives.

– Clear concise written and verbal communication skills.

– Provide a “hands-on” approach to management.

– Demonstrate leadership skills.

– Able to build and maintain morale through teamwork.

– Instill a customer service attitude in staff.

– Coach employees on how to resolve and de-escalate conflict.

– Inspire, train and develop people for advancement.

– Project a calm, organized approach in all situations.

Business Skills Required for the Position

– Excellent time management.

– Strong organizational and administrative ability.

– Creative problem solving and decision-making.

– Solid working knowledge of computers and MS Office Suite and ability to learn new software programs.

– Exceptional attention to detail.

– Strong budgetary and cost control knowledge.

– Solid scheduling experience.

– Excellent safety and sanitation knowledge.

– Able to direct, coordinate and evaluate ongoing daily operations.

– Ability to create and maintain a courteous, professional work environment.

– Strong customer service orientation.

– Able to assume responsibility and accountability for the culinary operation.

– Positive approach to implementing and explaining company policies and procedures.

Technical Knowledge and Experience

– Minimum of ten years experience with five years of supervisory experience as an Executive Sous Chef, Banquet Chef or Executive Chef.

– Previous experience in a high volume catering or banquet operation is an asset.

– Excellent knowledge of fine food and current culinary trends.

– Ability to skillfully prepare cuisine and develop exciting market driven menus.

– Previous responsibility for food purchasing, recipe development and standardization, production scheduling and inventory management.

– Position will require a varied schedule that will include evenings, nights and weekends.

– Strong personal technical skills and previous catering software experience would be beneficial.

– Culinary Academy graduate, Red Seal or foreign equivalency is desirable.

To apply or for further information, please email: kevin.bergsma [at] culinarycapers.com

Details

1545 West 3rd Avenue, Vancouver, BC V6J 1J8
Telephone: 604-875-0123
Email: [email protected]
Website: www.culinarycapers.com
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Gallery

The Team

Executive Chef Margaret Chisholm in the Kitchen |  Credit:  John Watson

Debra Lykkemark, CEO
Margaret Chisholm, Executive Chef

About the Business

Culinary Capers Catering is a full service off premise catering company that has been serving the greater Vancouver area since 1986. We cater to a complete range of clients serving every type of function including working lunches, elegant cocktail receptions, distinctive corporate events, formal weddings and company barbecues.

To complement our catering services, Culinary Capers has developed three divisions of the company which offer a full range of optional services for clients. Best of the West BBQ Catering provides an affordable alternative to customers hosting large parties and picnics on a limited budget. PartyArt Design is an independent operating division that offers décor, floral and overall event design. Culinary Cakes produces wedding and specialty cakes and signature confections for events.

Company CEO Debra Lykkemark heads a catering team that is dedicated to producing cutting edge cuisine, innovative presentation, contemporary design and professional service. Culinary Capers creative team has been honoured with many national and international awards by the special events and catering industry. The company was presented with the Caterer of the Year award at the 2016 Canadian Event Industry Awards. This award represents the pinnacle of professional achievement and is the highest Canadian honour for professional caterers. Another prestigious achievement was the 2016 International Caterers Association CATIE Award for Signature Caterer for a Multiple Day Event for our Nordstrom Vancouver Opening events. Past accolades include Chef of the Year Catie Award for our Executive Chef Margaret Chisholm from the International Caterers Association.

Culinary Capers has catered three Olympic Games. During the 2010 Winter Games in Vancouver, Culinary Capers executed Olympic events for high profile clients, including NIKE, Coca Cola, NBC, Royal Bank of Canada, Shaw Communications, VANOC and Sochi 2014 House. The company was chosen as the exclusive caterer for the BC Canada Pavilion in Beijing in 2008 and for BC Canada Place during the Winter Olympics in Torino, Italy in 2006.

Recent Accolades

2016 Canadian Event Industry Awards
Caterer of the Year

2016 International Caterers Association CATIE Awards
Signature Caterer for Multiple Day Events

2014 International Caterers Association CATIE Awards
Best Barbecue or Picnic Menu

2011 International Caterers Association CATIE Awards
Chef of the Year – Executive Chef Margaret Chisholm

2011 Special Events Magazine Gala Awards
Best Off-Premises Catered Event

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