The GOODS from The Pointe At The Wickaninnish Inn

Tofino, BC | Tofino’s Pointe Restaurant at the Wickaninnish Inn currently has Sous Chef and Junior Sous Chef vacancies in its award-winning kitchen. Details on these positions are as follows:

SOUS CHEF Job Description:

Sous Chef will be responsible for assisting the Executive Chef in all aspects of the daily operation of the kitchen and maintain the highest level of culinary excellence. Duties include, but are not limited to, production, presentation, supervising staff, training, mentoring, ordering and inventory. Sous Chef will also participate in menu planning act as a liaison between the Executive Chef and the kitchen brigade and be responsible for maintaining a safe, sanitary and healthy working environment. Sous Chef will assume supervision of staff and additional duties in absence of the Sous Chef and/or fellow Sous Chef. Sous Chef must be proficient in a fast paced fine dining establishment.

Job Requirements:

• Exceptional attention to detail

• Must thrive in a fast paced working environment

• Be a team player

• Have a calm demeanor

• Excellent communication skills

• Journeyman/Red Seal Certification an asset

• Experience in a similar position/level

• Proven leadership abilities

• Superb time management and organizational skills

• Minimum 2 years in similar position/level

• Be knowledgeable and capable to meet and exceed Relais Chateaux and AAA 4 Diamond standards

• Ability to make a 2 year commitment to the position.

To apply for this career opportunity, please send your resume with letter of intent to jobs [at] wickinn.com.

By submitting an application you are attesting that the information given is accurate and you give consent to The Wickaninnish Inn to verify through means of previous employer contact and collection of information directly or in directly through public social media. Due to the volume of applications we will only be contacting applicants that we feel are most compatible with our property.

For full details of all available positions visit www.wickinn.com/employment.

JUNIOR SOUS CHEF Job Description:

• Assist fellow leaders in all aspects of the daily operation of the kitchen while maintaining highest level of culinary excellence;

• Act as a liaison between the Executive Chef and the kitchen brigade and assist with maintain a safe, sanitary and healthy work environment for all staff;

• Be responsible for Banquet events – from preparation to service execution to food standards to being the contact for guests and Special Events staff;

• Production, presentation, supervising staff, training, mentoring, ordering and inventory, etc…

• Participate in menu planning and menu launch;

• Assume supervision of staff, daily operations and additional duties as required;

• Attend Black Pant meetings on a weekly basis, as well as other meetings as required;

• Be actively involved in development and execution of monthly departmental meetings.

The successful candidate must possess the following:

• Minimum 3-5 years in similar position/level in a previous fine dining establishment or similar experience;

• BC Foodsafe or the equivalent;

• Ability to function with a calm and controlled demeanor during stressful, busy and fast paced times – being able to deal with special requests, dietary requirements, menu changes, and the like at the last minute while ensuring the highest level of food quality and service to our guests;

• A desire to contribute exciting and innovative ideas towards the ongoing improvement of the kitchen and the Wickaninnish Inn as a whole;

• Ability to provide leadership, coaching and training;

• Excellent communication skills, both verbal and written;

• Journeyman/Red Seal Certification, Cook’s trade certification an asset;

• Superb time management and organizational skills and exceptional attention to detail;

• Ability to make a 2 year commitment in this position.

To apply for this career opportunity, please send your resume with letter of intent to jobs [at] wickinn.com.

By submitting an application you are attesting that the information given is accurate and you give consent to The Wickaninnish Inn to verify through means of previous employer contact and collection of information directly or in directly through public social media. Due to the volume of applications we will only be contacting applicants that we feel are most compatible with our property.

For full details of all available positions visit www.wickinn.com/employment.

Details

The Pointe Restaurant at the Wickaninnish Inn
PO 250 Tofino, BC | V0R 2Z0
Telephone: 800-333-4604
Web: www.wickinn.com | Facebook | Twitter

Gallery

The People

Charles McDiarmid, Managing Director
Warren Barr, Executive Chef
Mathieu Paré, Restaurant Chef
Ryan Mitchell, Sous Chef
Brendan Foell, Sous Chef
Katherine Thomas, Junior Sous Chef
Bhushan Negi, Junior Sous Chef
Maria Desaulniers, Pastry Sous Chef
Adrian Gatt, Food and Beverage Service Manager

About The Pointe Restaurant

Wickaninnish Inn, a Relais & Châteaux property since 1997, overlooks the Pacific Ocean from a rocky point on Vancouver Island’s rugged west coast, near the eclectic town of Tofino and Pacific Rim National Park. Two contemporary cedar buildings, set against a backdrop of ancient rainforest, boast an extensive local art collection (complemented by the neighbouring wood carving shed), and all rooms and suites offer ocean or beach views, gas fireplace, soaker tub and individual balcony. Uncompromising service, including a Clefs d’Or Concierge team, is a standard. The sole resort on Chesterman Beach, Tofino’s longest at 2.5km/1.5mi, the Inn is home to naturally-inspired treatments at its intimate Ancient Cedars Spa and refined West Coast cuisine at award-winning The Pointe Restaurant. Surveying the panoramic vistas from the westernmost point of Tofino’s idyllic Chesterman Beach, The Pointe Restaurant’s inspired West Coast cuisine and attentive service come gift-wrapped with 240 degree views of the Pacific Ocean, surrounding islands and wildlife. Much of the fresh seafood is fished from the very waters overlooked by The Pointe, and a longstanding focus on locally sourced,  high quality ingredients is evident. Dinner is offered on a seasonal à la carte menu, but for the best of the best, try Chef Warren Barr’s weekly tasting menu. Daily brunch is a true treat and a favourite with local Tofitians. Out of the ordinary desserts reflect an innovative Pastry program where most everything – from bread to butter to scrumptious chocolate croissants are house made. An extensive wine list, recognized yearly by Wine Spectator magazine, showcases BC’s finest selections with a broad range of international bottlings.  Over 100 Scotch Whiskies and a creative cocktail menu can be savoured in the comfortable On the Rocks Lounge. A true taste of Rustic Elegance On Nature’s Edge – and the West Coast’s best views – are on the menu at Wickaninnish Inn and The Pointe Restaurant.

Reviews/Accolades

Member,Member, Tofino Ucluelet Culinary Guild Vancouver Magazine Restaurant Awards, Best Resort Dining Wine Spectator, Best of Award of Excellence (July 2016) Travel + Leisure Magazine, T+L World’s Best Awards, #1 in Canada (August 2015) Andrew Harper’s Reader’s Survey, #7 International Hideaway out of 1,000 Inns (October 2011) Sunday Times Travel (London Times), 100 Best Hotels in the World, #1 in North America (October 2011)

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