Vancouver Aquarium, one of the many properties owned by Herschend Family Entertainment, prides itself on working towards bringing families closer together and to creating memories worth repeating.   Our Core Values – greatly exceeding guest expectations, serving others, creating emotional connections, constantly improving – give us purpose and guidance.      

 

SUMMARY:

 

Reporting to and being mentored by our Executive Chef, the Kitchen Supervisor will be a valuable contributor on the food & beverage management team with hands-on responsibility for inspiring, leading, and mentoring a team of cooking professionals. The Kitchen Supervisor will add creativity, expertise, and sophistication to the Vancouver Aquarium food outlets and catered events.

 

 

ACCOUNTABILITIES:

 

Ensure consistent food preparation and the highest caliber of food presentation:

Administer and participate in day-to-day production and plating of all food service areas, maintain the best quality food style possible; Continuously strive to improve the quality of food products provided by the kitchen and build customer loyalty through product excellence; Recognize superior quality products, presentations and flavour; Help to raise the standards within the department; Strive to advance knowledge, skills and abilities; Assist the Executive Chef in the creation and building of menus, developing, and recommending recipes; Prepare and cook foods of all types, either on a regular basis or for special guests or evening functions; Maintain cleanliness and hygiene in the various kitchen areas including refrigerators and storerooms; Rotate food products to ensure high standards of freshness; Check refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with provincial regulations.

 

Provide management, coaching and mentoring to Direct Reports and contribute to and foster the development of the team:

Create an environment conducive to individual development, productivity, and achievement while ensuring open lines of communication; Ensure that employees are well organized, sufficiently trained/cross-trained to perform their responsibilities, developed to their potential and deployed in a manner that permits a cost-effective operation; Plan and facilitate individual touch bases, group touch bases, and skill-building sessions where appropriate; Provide direction, guidance and support to team members and motivate staff to achieve a high level of performance and productivity; Establish performance objectives/goals, reviewing progress throughout the year,  and complete formal performance reviews for direct reports as required; Recognize and reward success, and manage poor performance; Develop and obtaining agreement on development plans for all direct reports, recommend training courses and seminars where appropriate; Recruit, hire and promote team members in accordance with standard Vancouver Aquarium policies; Monitor and control expenditures to ensure that Vancouver Aquarium standards are met while continuing to maintain monthly budget; Track budget and maintain financial records throughout the year.

 

Assist the Vancouver Aquarium Executive Chef in the development of a “visitor focused and driven” culinary department:

Understand the customer's expectations as related to food quality and presentation; Interact with guests to obtain feedback on product quality and service levels; Respond to, and handle guest problems and complaints; Review comment cards and guest satisfaction results to identify areas of improvement.

 

Assists in the management of department expenses:

Support in the development and management of the kitchen annual operating budget including capital expenditures to achieve or exceed budget expectations; Effectively manage wages, productivity, and expenses in accordance with business demand; Assist in purchasing of food and related culinary equipment and supplies, maintain adequate pars, ensure to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimize capital while ensuring guest’s expectations are exceeded.

 

Ensure compliance with all organizational and legislative requirements, guidelines and laws:

Ensure compliance with food handling and sanitation standards; Maintain purchasing, receiving, and food storage standards; Actively participate in the Vancouver Aquarium environmental program and department specific initiatives in working towards sustainable operations; Strive to uphold a safe working environment and is Health and Safety conscious and actively involve in maintaining and improving a safe work environment.

 

Consciously improve the overall organization and its processes:

Continually improve our impact on the environment and greening of operations through support of EMS protocols; Maintain and support organizational safety standards; Abide by all organizational policies and procedures; Perform other duties of a similar nature or level.

 

 

 

JOB REQUIREMENTS:

Completed culinary education; 2 years’ applicable experience in a kitchen and/or Banquet Facility, with at least a minimum 1 years applicable supervisory kitchen and people leadership experience; Extensive knowledge of food handling and sanitation standards; Experience with purchasing and maintaining kitchen equipment; Previous experience with operating budgets, forecasting, and scheduling; Previous experience training and coaching;  Experience in Catering and large events an asset; Intermediate MS Office, Internet research skills. Knowledge of Point of Sales Systems and Optima Control are an asset; Hepatitis A vaccination or proof of immunity; Food Safe Certificate. Demonstrated food and beverage AND people leadership skills; Knowledge of purchasing, inventory controls, supplies and equipment; Knowledge of governmental safety regulations; Excellent culinary skills; possesses the ability to perform all functions in the culinary operation; Excellent communication and interpersonal skills; Effective decision making and problem solving skills; Demonstrated creativity in all areas relating to food presentation; Demonstrated ability to work within a team: consensus building, negotiation, influencing, and conflict resolution; Strong customer and associate relation skills; Self-motivated with a positive attitude and a consistent display of professionalism; Innovative, detail oriented, and quality conscious; Demonstrated ability to build and maintain relationships with staff, customers, and vendors. Ability to constantly stand and move in the kitchen environment Ability to frequently twist, crouch, and stoop, handle and grasp various kitchen utensils, and finger/feel foods and spices Ability to occasionally sit, climb stairs and balance supplies and food Ability to safety lift items weighing up to 50lbs Be available during the week, including evenings, weekends and holidays is required

PROVISOS:

Successful completion of pre-employment requirements

 

Pay Range: $20 - $30 / hour