Ready for the next chapter of your career? Why not make one of Vancouver’s leading restaurants a part of it! We value relentless innovation and kick-ass creativity! We provide advancement through training and development and our hands on managers empower people and awaken ability through responsibility and respect.
What’s in it for you?
- Competitive wages
- Gratuity sharing
- A comprehensive group benefits program
- Training and development opportunities
- Staff dining discount
Our Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in training, development and overall management of their cooks and multiples stations. Our Sous Chefs are hands-on with cooking and managing their teams.
Primary Duties & Responsibilities:
- Communicates the restaurant's vision to all team members and leads by example. Reinforces VFC values daily and inspires the team with his/her exciting vision for the restaurant's future
- Consistently monitors kitchen operations and cleanliness
- Builds and maintains relationships with team members and front of house management alike
- Follows proper ordering, inventory and receiving procedures
- Help the executive chef manage food costs, labor costs, productivity and station organization.
- Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
- Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
- Assist in recruitment and selection,
training and development initiatives as well as performance management and employee coaching
- Uses conflict/resolution and problem solving skills
- Other duties as assigned
Qualifications
- Previous Sous Chef or Chef de Cuisine experience in a similar environment
- Passion for food & culinary excellence
- High level of integrity
- Discipline and vision
- Ability to build and nurture relationships; strong team leadership and interpersonal skills
- Reputation for paying fanatical attention to detail
- Drive and take initiative
- Exceptional communication skills with all levels of the organization
- Performs well in a performance based culture
- Is very hands on and motivates by setting the example
- Food Safe Certification
- Red Seal preferred
Additional Information
Daily role & responsibilities for our Sous Chef
The sous chef is the second in rank to the executive Chef in the kitchen here at The Vancouver Fish Company
Financial Duties
- food cost control
- Inventory management
- invoice entry
- variance reporting
- kitchen labor & schedule are in line and on budget
Operational Duties
- Overseeing food preparation
- Assisting with food ordering
- Working with the executive chef to define menu concepts and present high-quality dishes.
- Involvement in product research and development
- Creating and maintaining systems
- Ensures appropriate health and safety standards, FOODSAFE practices
- Equipment performance, monitoring, and may demonstrate use of new equipment
- Supervising other types of chefs, especially when the executive chef is not present in the kitchen.
- Participating in planning the menus for parties and special occasions in the restaurant.
- Maintaining a safe and sanitary environment among the kitchen staff.
Human Resource Duties
- Supervise activities of all kitchen staff, including chefs and specialty chefs
- Delegating tasks for cooks and other chefs
- Performance management of staff including discipline
- Monitors apprenticeship/work visa development - where applicable
- May have involvement in formulation of job descriptions for Jr sous, cooks ect.
- Inputting new employees in to VFC’s systems
- Ensure training & orientation is happening for all kitchen employees
- Assist the executive Chef with employee reviews
Repair & Maintenance Duties
- Ice machine cleaning
- Appliances cleanliness
- All coolers & freezers, cleanliness & organization
- Assist in organizing of all maintenance & repairs of BOH equipment
Pay: From $55,000.00 per year
Perks :
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
- Store discount
- Vision care
Experience :
- sous-chef: 3 years (required)
Licence/Certification:
- FoodSafe (required)
Work Location: In person
📌 Sous Chef (Vancouver)
🏢 The Vancouver Fish
📍 Vancouver
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