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Fishing Lodge Chef

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FISHING LODGE CHEF

Seasonal Hands-On Fishing Lodge Chef, for an Exclusive Fly Fishing Lodge located on a River, in Beautiful British Columbia

Small exclusive fishing lodge operation in a beautiful, stunning, nature setting.

The position of Hands-On Chef, Fly Fishing Lodge, starts on August 25th at the Lodge, with the first guests arriving on September 3rd– ending November 5th,2023.

10 Week Duration only.

Total guests in the Main Lodge:  is only 8 fishermen guests.

Catch and Release, Fishing

EXCELLENT REMUNERATION, FOR A VERY SHORT SEASON, starting at the end of August: for only 10 weeks in total.

Almost all Fishing Guides and Staff, have been with the company for many years, returning year after year. Excellent Employer, and many fishermen guests also returning each year. Many are American.

Single private accommodation, is provided in a Lodge structure, free of charge.

Chef candidates who have experience as a Fishing Lodge Chef, is preferred, but not mandatory.

Please email your CV, in confidence.

SOUS CHEF

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SOUS CHEF

We are looking for a talented Sous Chef

Excellent Career Opportunity in a AAAA rated City Hotel with multiple outlets. 

HOTEL PROFILE: 
100 Room City Hotel, in the beautiful Northern Territories, 3 F&B outlets: 60 seat High-End AAA Fine Dining Restaurant, 90 seat Grill & Lounge, Deli Coffee-Shop 25 seats, small Banquet capacity:

EXCEPTIONAL Salary package!!


FREE BENEFITS,

EXCELLENT BONUS STRUCTURE 


HOUSING PROVIDED FOR 


*Note: taxes deducted are much lower for Northern Canada 



EXCELLENT OPPORTUNITY TO ADVANCE YOUR CAREER ** (please contact us for detailed information)

GREAT LIFESTYLE, ENJOY OUTDOOR ACTIVITIES IN A PRISTINE NATURE SETTING WHILE STILL LIVING A CITY/DOWNTOWN LIFESTYLE. 


Short position decription:

The Sous Chef will assist the Executive Chef in all aspects of kitchen operation. These responsibilities include: menu development, kitchen brigade leadership,workplace safety, kitchen organization and maintenance of the highest quality of cuisine preparation and presentation standards.




Qualifications:

  • 2 year leadership experience in upscale, large, busy, dining operations required
  •  Hotel/Resort experience an asset
  •  Excellent, trend conscious, culinary knowledge and experience required
  • Self-motivated
  • Highly responsible & reliable
  • Ability to work cohesively with fellow colleagues as part of a team

Interested candidates please forward complete CV in confidence to:

info@dietzelintl.com

Confidentiality assured to all interested candidates!

Sous Chef

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Sous-Chef

Vancouver

Do you want to be part of a super creative, dynamic, cutting edge,

International focused culinary team?

Our client is one of the world’s largest, international Foodservice Companies, who has recently opened up new production facilities in Vancouver.

The Food Production varies: different food styles from 5 Star gourmet menus to casual snacks.

This Internationally focused kitchen is developing cutting edge food production and creating fantastic, incredible new food trends, setting the culinary standards for the future in this foodservice sector.

The ideal candidate is passionate about food, a creative, talented chef, who is in tune with food trends and is experienced in high-end, high-volume food production.

Large volume, plated food experience in first class food production facilities, 4/5 star hotel, catering companies, cruise ships and/or convention center or similar is an asset.

Excellent working atmosphere!

Excellent Salary, Excellent Benefit Package, and Pension Plan

POSITION SUMMARY:
Reporting to the Executive Head Chef, our sous chefs will be responsible preparing food as well as supervising production in their assigned area, ensuring food is produced in accordance with the customer specifications, quality and food safety standards.

The Sous Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including menu developing, training and development of culinary staff.

Responsibilities

Assist with the training, induction and development of the kitchen employees.

Ensure that the preparation and presentation of food is of the highest standards, consistently. 

Ensure all foods are prepared in line with the production schedule and are ready for delivery within the agreed time frames

Support the Executive Head Chef with customer/client food presentations as and when required

Conduct regular food sampling with the Quality department to ensure all food prepared is in compliance with Quality Assurance standard

Assist the Executive Head Chef with the development of recipes and menus for airline and other customers. 

Act as the second in command to the Executive Head Chef and assume their responsibilities during periods of absence  

Control wastage and to help maintain food costs in line with budget

Job Requirements

Education in culinary management from an accredited institute or university

Red Seal certification an asset

Minimum 3 years culinary experience across a broad range of dining levels and must include fine dining experience

Experience with international cuisine (a strong asset)

Experience in high volume environment required

(Cruise Ships, Hotels, Convention Center etc.) a strong asset

Minimum 2 years’ experience as Lead/Sous Chef in a larger kitchen

Proven experience and understanding of various cooking methods, ingredients, equipment and procedures

Ability to lead effectively with a wide range and diverse community

Exceptional Career Opportunity

Be part of a super creative, trend setting, dynamic team with great people!

Company promotes from within, great opportunity for growth!

Excellent Salary, Benefits and Pension Plan

Interested candidates please forward complete Resumé in confidence to: info@dietzelintl.com

HEAD CHEF

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HEAD CHEF

REQUIRED FOR NEW OPENING OF CONCEPT RESTAURANT

AND LOUNGE

VICTORIA, BC

Very positive/friendly working environment.


Dietzel International, Culinary and Hospitality Recruitment is currently seeking an experienced, highly motivated, creative, Hands-On HEAD CHEF.
This is an exceptional opportunity for a talented CHEF heading the kitchen in this brand-new opening, trendy, modern, upscale casual restaurant-lounge.
Innovative, trendy, casual food with a fresh, modern flair
This Restaurant is the 2nd Restaurant of this Hospitality Group. This is a very unique, and popular concept. This New Victoria Restaurant and Lounge is located in the popular downtown Victoria district. Scheduled to open in the Fall 2021.  
Job Description:
The Head Chef is in charge of all things related to the kitchen: including menu creation, plating design, ordering, responsible for stocktaking checks, kitchen staff hiring, scheduling, sanitation and cost control.
The Chef is accountable for all activities in the kitchen and food production including development, training and motivation of the kitchen team. Also dealing with customer and staff related issues, and liaison with the front of the house.  
Qualification Requirements:   Previous restaurant kitchen management experience required   Culinary diploma, certification or similar   Passion for developing trend-conscious casual & upscale casual food   Strong communication and interpersonal skills   Execution and preparation of existing menu items, development of new items as required by management   Creation and maintenance of a recipe book, and preparation guide for all menu items   Costing and procurement of all kitchen items as dictated by company targets   Coordination of staffing and scheduling of Kitchen Team Members   Implementation & Maintenance of cleanliness and sanitation as required by BC Health Authorities   Adherence to all sanitation and food production codes   Development and upkeep of all Food Safety Plans   Operating standard kitchen equipment safely and efficiently   Maintaining inventory and record of food, supplies and equipment

Excellent Salary, and Benefits. Great Career Opportunity! Excellent Working Atmosphere For more information, please check our website: http://www.dietzelintl.com

Interested candidates please forward complete CV in confidence to: info@dietzelintl.com
Website: http://www.dietzelintl.com  
Dietzel International, Culinary and Hospitality Recruitment  
Confidentiality assured to all interested candidates!    

Executive Sous Chef

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Executive Sous Chef for Renowned, First Class Luxury Hotel in Whistler

We are currently seeking an Executive Sous Chef for a very high end, Hotel-Resort in Whistler, British Columbia.

Our client is a well-known first class hotel in Whistler looking for a talented Executive Sous Chef with a hands-on management approach and a background in luxury Hotels and/or fine dining establishments.

EXCELLENT CAREER OPPORTUNITY

This is an excellent career opportunity for an enthusiastic, trend-conscious, culinary professional, who understands the particular demands of excellent food and service standards.

Position Summary

Work with a world-renowned, internationally trained, award winning  Executive Chef!

We are looking for a high energy, creative, professional chef who possesses brilliant, trend conscious culinary skills.

The Executive Sous Chef shares the vision and direction for the culinary department alongside the Executive Chef and together is responsible for the overall food creation, and production including training of the staff and guest satisfaction.

Leading a culinary team in a multi-outlet operation, this role requires a hands-on leader and mentor that possesses strong leadership qualities, team management skills, effective decision-making abilities and able to direct staff diplomatically.

Opportunity to work with a brilliant, trend setting culinary team and  

To be part of an electric, state-of-the-art management team in the hospitality business

Excellent working atmosphere!

KEY QUALIFICATIONS:

Successful candidate must have similar position experience, at first class hotels and/or fine dining restaurants. Executive Sous Chef or Sous Chef or Restaurant Chef with excellent experience welcome to apply.

Qualifications:

  • 4 year leadership experience in upscale, large, busy, fine dining operations required
  •  Upscale, luxury Hotel/Resort experience an asset
  •  Excellent, trend conscious, culinary knowledge and experience required
  • Journeyman’s papers or international equivalent required
  • Diploma/Certification in a Culinary discipline an asset
  • Strong interpersonal and problem solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively with fellow colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times 

Excellent Salary, Bonus and Benefits

Interested candidates please forward complete Resumé in confidence to: carla@dietzelintl.com

Executive Sous Chef & Sous Chef

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Do you want to be part of a super creative, dynamic, cutting edge,

International focused culinary team?

Our client is one of the world’s largest, international Foodservice Companies, opening up production facilities in Canada, with Vancouver being the first location.

The Food Production varies: different food styles from 5 Star gourmet menues to casual snacks.

This Internationally focused kitchen is developing cutting edge food production and creating fantastic, incredible new food trends, setting the culinary standards for the future in this foodservice sector.

The ideal candidate is passionate about food, a creative, talented chef, who is in tune with food trends and is experienced in high-end, high-volume food production.

Large volume, plated food experience in first class food production facilities, 4/5 star hotel, cruise ships and/or convention center or similar is an asset.

Asian food knowledge and Asian culinary trend awareness an asset

Excellent working atmosphere! Be part of the pre-opening management team!!

Excellent Salary, Bonus, Benefits and Pension Plan

POSITION SUMMARY:


Reporting to the Corporate Executive Chef the Executive Sous Chef  & Sous Chef are partly responsible for the overall operation of the culinary department. This leadership position works effectively within the team environment towards the goals of operational execution, customer service and employee satisfaction.

The Executive Sous Chef  & Sous Chef will maintain high standards of food quality and service. Responsibilities include total food production systems, including menu developing, training and development of culinary staff.

The Executive Sous Chef  & Sous Chef will play a vital role in the pre-opening phase of the new food production facilities in Vancouver.

  1. Responsibilities
  • Participate, oversee and direct all food productions, ensuring quality standards and specifications are met
    • Assists with ideas in developing and creation of new menue designs and concepts in corporation with the Corporate Chef
    • In charge of preparation and production of all food items
    • Direct staff under company guidelines including performance and disciplinary issues when required.
    • Maintain positive relationships with culinary team and other departments
  • Job Requirements
  • Education in culinary management from an accredited institute or university
  • Red Seal certification
  • Minimum 5 years culinary experience across a broad range of dining levels and must include fine dining experience
  • Adept at sourcing local products
  • Experience with international cuisine (a strong asset)
  • Experience in high volume environment required
  • (Cruise Ships, Hotels, Convention Center etc.) a strong asset
  • Minimum 2 years’ experience as Lead/Sous Chef in a larger kitchen
  • Proven experience and understanding of various cooking methods, ingredients, equipment and procedures
  • Ability to lead effectively with a wide range and diverse community

Exceptional Career Opportunity

Be part of a super creative, trend setting, dynamic team with great people!

Excellent Salary, Bonus, Benefits and many Perks

Interested candidates please forward complete Resumé in confidence to: info@dietzelintl.com

Head Chef

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HEAD CHEF

Boutique Resort Hotel

SUNSHINE COAST, OCEANFRONT RESORT

SEARCHING FOR AN EXPERIENCED, TALENTED, HEAD CHEF REQUIRED FOR A BOUTIQUE RESORT HOTEL, RESTAURANT AND LOUNGE. PICTURESQUE SETTING ON OCEANFRONT WITH SPECTACULAR VIEWS. LOCATED ON THE SUNSHINE COAST.

The Head Chef is responsible for a well planned, organized kitchen operation with 2 outlets and small Banquet facilities, ensuring all food preparation and plate presentation meets commitment to quality, while providing hands-on leadership and training to kitchen personnel.

The ideal Candidate possesses excellent trend-conscious Culinary skills. Strong Leadership qualities, team management skills, effective decision-making abilities and able to direct the kitchen staff diplomatically. Must be able to develop an annual budget, track labour and related expenses, develop and motivate staff, maintain inventory controls and develop menu and food concepts. Minimum 3 years Senior Culinary Management experience. 

Qualification Requirements:

Previous restaurant kitchen management experience required.

Passion for the kitchen and for producing quality products

Strong communication and interpersonal skills, both written and oral.

Strong analytical/decision-making skills.

Leadership skills – able to direct and supervise staff.

Ability to multi-task in a fast-paced environment.

Must be eligible to work in Canada.

Full Time, Year Round position with busy Summer Season. Very positive/friendly working environment.

Excellent Salary & Benefits and Great Working Conditions

Accommodation provided

Interested candidates please forward complete Resumé in confidence via email.

Confidentiality assured to all interested candidates.

HEAD CHEF

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HEAD CHEF

REQUIRED FOR BUSY RESTAURANT AND LOUNGE

BURNABY

 

Very positive/friendly working environment.

We are looking for an experienced, highly motivated, creative,  Hands-On HEAD CHEF.

This is an exceptional opportunity for a talented CHEF heading the kitchen in this popular, trend-conscious restaurant-lounge.

Casual – Upscale Casual, Pacific North West Cuisine

Job Description:
The Head Chef is in charge of all things related to the kitchen: including menu creation, plating design, ordering, responsible for stocktaking checks, kitchen staff hiring, scheduling, and payroll of the entire kitchen staff.

The Chef is accountable for all activities in the kitchen and food production including development, training and motivation of the kitchen team. Also dealing with customer and staff related issues, and liaison with the front of the house.

Qualification Requirements:

•                    Previous restaurant kitchen management experience required.

•                    Passion for the kitchen and for producing quality products

•                    Strong communication and interpersonal skills, both written and oral.

•                    Strong business acumen, including an understanding of budgets and operating costs.

•                    Strong analytical/decision-making skills.

•                    Leadership skills – able to direct and supervise staff.

•                    Ability to multi-task in a fast-paced environment.

•                    Must be eligible to work in Canada.

Good Salary excellent Benefits and Working Conditions

If you are interested in applying, please send full resume VIA EMAIL. Experienced Sous Chef, Executive Sous Chef, Kitchen Manager welcome to apply.

info@dietzelintl.com

CONFIDENTIALITY ASSURED