Crave Catering & Events is looking for a Junior Sous Chef to lead our evening and weekend kitchen, working alongside our Red Seal chef. We've spent over eight years catering corporate lunches, film and TV productions, and events across Vancouver for clients like UBC, SFU, Telus and BC Hydro. Days are corporate production; evenings and weekends are events, weddings and next-day prep. You'll own that second shift.
Hours: this is an evening and weekend role. Most shifts start in the afternoon. Some events run until midnight and need a chef on site. Shifts are scheduled in advance.
What you'll do - Run the kitchen on evening and weekend shifts, including event production and on-site service - Prep tomorrow's production so the morning team starts on time - Turn event orders into prep lists and lead line and prep cooks on your shift - Check every order for quality, portions, labels and allergens before it leaves - Close the kitchen: cleaning, labelling, storage and handover notes for the chef - Train new cooks on recipes, standards and food safety What we're looking for - 3 years of kitchen experience, including at least 1 year leading a shift (junior sous, lead cook or senior line) - Available evenings and weekends on a regular schedule, including occasional late events - Catering, banquet,
hotel or high-volume production experience strongly preferred - Calm under pressure, organized, and clear with your team - FOODSAFE Level 1 required (Level 2 an asset) - Red Seal or culinary diploma an asset - Legally entitled to work in Canada What we offer - $25-27/hr depending on experience, plus tips where applicable - A real leadership role: you run the evening and weekend kitchen - Steady full-time hours, scheduled in advance - Free or discounted staff meals - On-site parking - Room to grow into a Sous Chef role Apply through Indeed with your resume and a few lines on the busiest shift you've led. Learn more at www.crave.catering