Pinnacle Hospitality Consulting
Category: Travel, Tourism, and Hospitality
Posting number 4547096
Job Title:
Culinary Professionals
Company:
Pinnacle Hospitality Consulting
Location:
Vancouver , BC
The Laboratory – a new downtown Vancouver restaurant is opening soon and hiring Culinary professionals!
Are you developing your culinary skills and want the freedom to be creative and express your skills? Would you like the opportunity to create signature dishes and serve them directly to customers?
We are opening an exciting new Restaurant concept in June, in downtown Vancouver and are looking for some amazing hospitality professionals to join our team.
Are you looking for something new, where YOUR creations will be featured on the weekly Menu? We are offering an environment where you can grow and be creative in this exciting, new and different concept. Come join our family!
This amazing new restaurant will offer breakfast Monday to Friday with brunch on weekends. Fast fine-dining at lunch and for evenings…. A new hot spot lounge, full fine-dining concept for dinner and late night bites. We will be serving innovative and delicious food table-side in our centrally located restaurant, in the heart of Vancouver’s business district.
You went to culinary school or you are a self taught Culinary ArtistCook. Then, why are you preparing someone else’s food creations? Well you have found your dream job! Come show and shine, us and our guests, what YOU can do! Get ready to “Play with YOUR food!” (No Mom’s will be anywhere on site)
We are currently hiring for both part-time and full-time positions including:
Line & Prep CooksChefs
ABOUT THESE ROLE:
Our ChefsCooks are all equal. We will not have the typical hierarchy of a Kitchen and will work completely as a team cross-training every one on every station to support our guests
ChefsCooks will be given the opportunity to create weekly specials and lead new menu innovation and offerings – we will be focusing on sous-vide cooking techniques for every dish
Our culinary masters will also be serving our amazing food table-side so require great customer service skills and presentation skills under pressure, in front of the guests
YOU ARE:
Someone that is personable, will engage and communicate with our guests, have a positive attitude, a great sense of awareness and is one that is constantly bettering themselves by listening, learning and educating both inside and outside of the workplace.
Great teamplayer that collaborates with other chefs well, no ego
You take great PRIDE in what you do and stand behind quality, service and food safety
Passionate about food and cooking with a willingness to learn and grow
Eager to experiment, study, learn and grow sous-vide knowledge, recipes, and techniques
Versed in food safety to ensure the highest standards are executed
A hard worker driven to achieve individual, team and company goals
Eager to learn the process of operating a busy kitchenrestaurant
WE WILL:
Offer flexible scheduling and discounted shift meals
Offer opportunities for creativity and build addictive flavor combinations in food and beverage offerings
Provide experience in food costing and working with complex ingredients to create a variety of dishes
Provide a great place to work, where everyone can be themselves and have fun
Ensure you work with a FUN team!
Offer you first choice to join the new and exciting future projects
Offer and support ongoing education, red seal chef training and mentorships
Salary
Negotiable and commensurate with experience
Schedule:
Open 7 days per week – CoffeeLunch service, Dinner service, Late-night, Weekend Brunch
We welcome all resumes from everyone. We also welcome resumes with backgrounds in catering, pastry chefs, and management.
COVID-19 considerations:
The safety and well-being of our employees and guests is our #1 priority. As such, we are following government guidelines and taking additional measures to keep everyone safe.
TO APPLY:
Due to COVID-19 we are currently completing interviews via zoom. First please email your resume, with preferred hours per week and availability to our consultant Morgan Ayres at [email protected]
Posted 2021-06-04