Full-Time | Permanent | Sooke, British Columbia
About Sooke Harbour House
Sooke Harbour House is an iconic oceanfront hospitality destination on Vancouver Island known for its ingredient-driven cuisine, deep relationships with local producers, and elevated guest experiences. As part of the continued revitalization of the property, we are growing our culinary leadership team and are seeking an experienced Sous Chef with a strong background in luxury hospitality and fine dining operations.

This role is designed for an accomplished culinary professional with extensive leadership experience in high-end restaurants and hotel environments who is passionate about innovation, mentorship, operational excellence, and seasonal West Coast cuisine.

Position Summary
Reporting directly to the Chef de Cuisine, the Sous Chef will oversee daily kitchen operations and support all culinary programming across restaurant, banquet, event, and in-room dining services. The successful candidate will bring advanced culinary leadership experience, strong operational knowledge, and a proven ability to lead high-performing teams in fast-paced hospitality environments.

Key Responsibilities

Assist in leading all day-to-day culinary operations across multiple food & beverage outlets

Supervise kitchen service execution to ensure consistency in food quality, presentation, timing, and standards

Support seasonal menu development utilizing local and sustainable ingredients

Lead, mentor, and train kitchen staff while fostering a professional and collaborative team culture

Manage inventory, ordering, food costing, labor controls, and waste reduction initiatives

Support banquet, private dining, event, and tasting menu execution

Ensure compliance with all HACCP, food safety, sanitation, and WorkSafeBC standards

Maintain kitchen cleanliness, organization,



equipment maintenance, and operational efficiency

Assist with scheduling, productivity management, and associate development

Collaborate with hotel leadership on culinary strategy, guest experience, and operational initiatives

Assume kitchen leadership responsibilities during the absence of the Chef de Cuisine

Required Qualifications & Experience
Culinary Leadership Experience

Minimum 5 years of progressive culinary leadership experience in fine dining, luxury hotel, or destination restaurant environments

Previous experience as a Sous Chef, Executive Sous Chef, Head Chef, or Executive Chef preferred

Experience managing multi-outlet culinary operations including restaurants, banquets, events, in-room dining, and seasonal programming

Fine Dining & Luxury Hospitality Background
Preference will be given to candidates with experience in:

Michelin-recognized or luxury hospitality properties

Award-winning restaurant operations

Contemporary ingredient-driven cuisine

High-volume and elevated dining environments

Seasonal and locally focused menu development

Operational & Leadership Skills

Strong understanding of kitchen operations, labor management, and food costing

Experience managing inventory, purchasing, waste control, and budgeting

Proven ability to lead and mentor culinary teams in fast-paced service environments

Robust communication, organization, and time management skills

Ability to maintain calm,



professional leadership during high-volume periods

Certifications & Technical Skills

Red Seal Certification preferred

Food Safe / ServSafe Certification required

Strong knowledge of HACCP, sanitation, and workplace safety regulations

International Culinary Experience Considered a Strong Asset
Experience working in luxury hospitality or fine dining operations internationally, including Australia, the United States, Asia, or equivalent global culinary markets, will be considered an asset.

Preferred Experience Profile
The ideal candidate will demonstrate experience comparable to:

Leadership within luxury hotel culinary operations including restaurants, banquets, in-room dining, and seasonal outlets

Fine dining leadership within award-winning restaurant groups

International culinary experience in premium hospitality environments

Menu development focused on seasonality, innovation, and local sourcing

Culinary team leadership, mentorship, and operational management

Michelin Key or luxury hospitality exposure considered a significant asset

Competitive annual salary based on experience

Performance-based bonus opportunities

Participation in gratuities where applicable

Extended health and dental benefits

Staff meals and dining discounts

Opportunity for long-term growth within a revitalized hospitality property

Support for eligible immigration pathways including LMIA and Permanent Residency processes where applicable

Job Type: Full-Time, Permanent

Schedule: Flexible availability required including evenings, weekends, and holidays

Work Location: In Person - Sooke, British Columbia

Qualified candidates are encouraged to submit their resume and culinary portfolio for consideration.

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📍 British Columbia