Please do not apply if out of the country, must have a valid work permit or be Landed Immigrant or Citizen to apply.

About us

Blue Hat Bakery-Café and Event Space at Pacific Institute of Culinary Arts

We are Blue Hat Bakery-Café at Pacific Institute of Culinary Arts, a modern, west coast café and event space located at Granville Island. Our daily menu changes with the seasons and features classic breakfast pastries, artisanal breads annd sweet indulgences. Guests who are looking for a heartier meal can choose from a variety of breakfast items, savoury grilled sandwiches, and comforting daily soups, along with convenient fresh Grab ‘n Go.

A favorite of visitors and locals alike, the café offers stunning views of the water, city and North Shore mountains.

We offer a premium event space to host corporate team building, private cooking classes and intimate special occasion events for up to 60 seated guests or 90 people for stand-up receptions.

About Pacific Institute of Culinary Arts

Founded in 1997 and conveniently located at Granville Island, we are one of Canada’s oldest, private, award-winning culinary institutes. We offer professional diploma programs in the Culinary Arts and the Baking & Pastry Arts. Apart from our qualified programs we also teach cooking classes to home chefs and wine certification programs featuring the prestigious Wine & Spirit Education Trust (WSET) from London, England. We are also known for our popular on-site Blue Hat Bakery-Café.

We are looking to hire a Sous Chef to join our Blue Hat Bakery-Café team. If you’re interested in positive teamwork, growth, inspiration, and good food, this may be the perfect opportunity for you.

ESSENTIAL FUNCTIONS





- Assist with food preparation and cooking activities for corporate events and public cooking classes
- Prepare and cook food on a regular basis or for special guests and/or events
- Prepare and cook food on a regular basis as needed for various outlets of Blue Hat Bakery-Café & Bistro
- Prepare a large volume of meals daily following several different menus and concepts
- Ensure appropriate portions as instructed by Head Chef
- Recycle surplus production as instructed by Head Chef
- Assist with assessment of food requirements according to the menu and inventory
- Ensure compliance with hygiene, sanitation and safety standards (Foodsafe Level 1 certification is required)
- Ensure proper food preparation and maintenance of fresh and frozen items
- Ensure all prepared items are packaged and labeled according to regulatory requirements and as instructed by Head Chef
- Complete preparations and package food items according to weekly/daily recipe specifications
- Cut, chop, and breakdown fresh produce using food processing equipment or other provided tools
- Follow proper procedures for prepping, storing, rotating, stocking, and merchandising product
- Maintain equipment in accordance with cleanliness and safety standards; ensure walk-ins and freezers are clean and organized
- Strive to constantly improve performance
- Perform duties in accordance with Standard Operating Procedures




- Assist with execution of events

· Ability to work well in a team; maintain a positive and professional approach with co-workers and guests

QUALIFICATIONS / REQUIREMENTS

- 3 years production cooking experience, with demonstrable skills or applicable experience
- Good understanding of food production and fundamental cooking techniques
- Good basic math skills
- Strong to excellent communication skills and willingness to work as part of a team
- Ability to deliver information in a clear and respectable manner
- Ability to follow directions and procedures, effective time management and organization skills
- Strong work ethic and ability to work in fast-paced environment with a sense of urgency
- Understanding of and compliance with company quality goals
- Report to Head Chef
- Baking and pastry knowledge is preferred but not required
- Food Safe

PHYSICAL REQUIREMENTS / WORKING CONDITIONS

- Must be able to lift 50 pounds
- In an 8-hour workday: standing/walking 6-8 hours
- Hand use: single grasping, fine manipulation, pushing and pulling
- Work requires the following motions: bending, twisting, squatting and reaching
- Ability to work a flexible schedule including evenings, weekends, and holidays as needed
- Ability to use standard tools and equipment, including specialized kitchen equipment

Pay: From $25.00 per hour

Benefits

- Discounted or free food

Ability to commute/relocate:
- Vancouver, BC V6H 3Y4: reliably commute or plan to relocate before starting work (required)

Experience:
- Cooking: 2 years (preferred)

Licence/Certification:
- Food Safe, SafeCheck, Food Handler or equivalent (required)

Work Location: In person

📌 Junior Sous Chef (Vancouver)
🏢 Pacific Institute of Culinary Arts
📍 Vancouver