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.ResponsibilitiesAccountable to the Head Chef and General Manager for key kitchen financial metrics: labour cost, food cost, inventory and cateringTrain and develop team members on an ongoing basisAttend weekly venue-level meetings and be active in all aspects of the agenda, including tabling your own ideas and commentarySpearhead staff food knowledge and education,



and develop systems and programs to enhance itAssist with managing food production and prep at all venues when neededMaintain and build a positive working environment with all team membersAssist with interviewing, hiring and evaluating staff at various venuesAudit kitchens weekly, working with venue chefs to meet the goals of the businessAssist venue chefs and GMs with forecasting sales, labour and associated costsImplement solutions to control food service costsAssist with all facets of recent opening training and new menu rolloutsWork with venue chefs to host special events and cateringThe Perks:Because working in hospitality should actually feel good:Staff meals on shiftExtended medical & dental benefitsHealth & lifestyle flex dollarsNo line, no cover at all Freehouse Collective venues

📌 Sous Chef (Burnaby)
🏢 Freehouse Pubs - BC
📍 Burnaby