20 Director jobs in Canada

Overview of White Table Catering Co. Inc.

At White Table Catering, we are passionate about what we do, whether it be serving our guests in the venue of their choice or preparing client meals in our modern on-site kitchen facility or off-site at venue partners throughout the lower mainland. As one of the fastest-growing catering companies in the Fraser Valley, we strive for excellence, integrity, and attention to detail in every facet of our operations.


Nature & Scope

The Sous Chef will be responsible for ensuring the smooth operation of White Table Catering Co. Events along with ensuring that day-to-day operations at the White Table Catering Kitchen Facility maintain optimum food quality and food safety standards during preparation and at our events.


Focus will be placed on communicating with logistics, sales and operational teams to ensure that all aspects of the events are well thought out to ensure consistent and excellent food quality and service execution at each event.


Importance must also be placed on maintaining a professional and productive work environment and exceeding guest expectations with respect to meal quality and presentation.


When not at events, (off-site or on-site at the Hangar venue), the Event Sous Chef will work closely with the Culinary Director and Kitchen leadership team to ensure the successful operations of the kitchen facility with a keen eye towards excellent preparation, creativity, food quality, packaging for transport, and other kitchen duties as needed.



The Ideal Applicant should:

Feel at home in high-volume, fast-paced environments - Catering experience is an asset

Have at least 1 year in a similar Sous Chef role at a suitably comparable institution (higher-end restaurant, catering etc.)

Enjoy cooking in different environments (outdoors, indoors, homes, large venues)

Possess strong communication and interpersonal skills, both written and oral.

Be technically proficient in their culinary craft and desire to continue learning and growing as a cook - A culinary school diploma is an asset.

Be creative and keep up to date with trends in the ever-evolving culinary landscape.

Represent themselves and the company in a professional manner at all times through their conduct and communication with vendor partners, guests and other associates

Be organized, efficient and prepared. Always ahead of the game.

Duties and Responsibilities

Ensure that menu items are prepared promptly and to the highest level.

Communicate respectfully and effectively with all team members across the organization.

Supervise and run the kitchen in the absence of the Executive Chef.

Create daily prep lists for the team and ensure all production goals are met.

Support the Executive Chef with ordering, inventory and maintenance systems.

Maintain required Food Safe health standards.

Contribute to menu & recipe development.

Contribute to a clean, sanitary and professional work environment.

Dishwashing, cleaning and garbage/compost/recycling removal as required

Approach all tasks per the White Table philosophy, aesthetics and standard of excellence.

Participate in evaluation processes after each event and make recommendations/plans for improvement.

Complete any other duties necessary to ensure the success of the operation.

Promote teamwork, cleanliness and professionalism.

Requirements

Must be able to work a flexible schedule based on the business and event-specific needs

Must be eligible to work in Canada

Current Level 1 Food Safe

Phone plan with data needed; for use with workplace apps and communication when teams are split

Valid Driver’s License

Ability to bend, lift, and carry 50 pounds

Ability to stand and be mobile for an excess of 8 hours

Requirements

• Work Permit