The Role: Our Sous Chefs love food, but they love people even more. Hands-on leaders in the thick of every service, they drive the success of the kitchen — keeping quality and freshness high, sanitation tight, and food and labour costs in line. They make our kitchens a fun place to learn and grow, where every cook has the chance to reach their full potential. As part of the Greyhound Tavern opening team, our Sous Chef will help build a kitchen that consistently puts out top-quality food and great guest experiences from day one.
Responsibilities Accountable to the Head Chef and General Manager for key kitchen financial metrics: labour cost, food cost, inventory and catering
Train and develop team members on an ongoing basis
Attend weekly venue-level meetings and be active in all aspects of the agenda, including tabling your own ideas and commentary
Spearhead staff food knowledge and education, and develop systems and programs to enhance it




Assist with managing food production and prep at all venues when needed
Maintain and build a positive working setting with all team members
Assist with interviewing, hiring and evaluating staff at various venues
Audit kitchens weekly, working with venue chefs to meet the goals of the business
Assist venue chefs and GMs with forecasting sales, labour and associated costs
Implement solutions to control food service costs
Assist with all facets of recent opening training and new menu rollouts
Work with venue chefs to host special events and catering
The Perks: Because working in hospitality should actually feel good:
Staff meals on shift
Extended medical & dental benefits
Health & lifestyle flex dollars
No line, no cover at all Freehouse Collective venues

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📌 Sous Chef (British Columbia)
🏢 Push Operations
📍 British Columbia