Event Sous Chef

Edge Catering

Position Overview

Edge Catering is looking for an experienced and highly organized Event Sous Chef to support in-house production and lead the culinary execution of assigned off-site events throughout Metro Vancouver.

The Event Sous Chef works closely with the Executive Chef and culinary leadership team to ensure event menus are prepared, packed and executed according to Edge Catering recipes, presentation standards, food-safety requirements and event timelines.

This is a hands-on leadership position. The Event Sous Chef is expected to lead by example, provide direction to assigned culinary team members and take ownership of the culinary execution of their assigned events.

In-House Responsibilities

· Review upcoming event menus, recipes, production requirements and event details

· Develop, write and follow event-specific prep lists

· Prepare and cook event menu items according to Edge recipes and standards

· Coordinate assigned event production with culinary leadership

· Direct Prep Cooks, Culinary Assistants and other assigned culinary staff

· Verify food quantities, quality, presentation and completion prior to departure

· Oversee the accurate packing and loading of food and culinary equipment for assigned events

· Ensure dietary and allergen requirements are understood, prepared and clearly communicated

· Maintain organized refrigerators, freezers, event equipment and storage areas

· Maintain clean, sanitary and organized equipment and workspaces

· Support general kitchen production as operationally required

On-Site Event Responsibilities

· Serve as the culinary lead for assigned events





· Take ownership of culinary execution from arrival and setup through service and breakdown

· Lead and direct the culinary team assigned to the event

· Review event timelines and coordinate culinary execution with the Event Manager and service leadership

· Oversee temporary kitchen and culinary station setup

· Conduct pre-service culinary briefings and clearly communicate responsibilities

· Manage firing, plating and service timing

· Ensure food quality, temperature, portion and presentation standards are maintained throughout service

· Manage dietary and allergen requirements during event execution

· Adapt to changing event conditions, timelines and custom menu requirements

· Troubleshoot culinary and operational issues on site and escalate significant concerns when required

· Maintain FoodSafe, sanitation and workplace safety standards in off-site and temporary kitchen environments

· Oversee culinary breakdown, packing and return of food, equipment and supplies

· Communicate post-event shortages, quality issues, equipment concerns and operational opportunities to culinary leadership

Leadership Responsibilities

· Train, coach and develop cooks and junior culinary team members

· Assign work and provide clear direction during production and events

· Lead by example and reinforce Edge Catering recipes, presentation and operating standards





· Monitor team performance during assigned shifts and provide feedback to culinary leadership

· Support a respectful, professional and collaborative kitchen culture

· Participate in event debriefs and recommend improvements to production and event execution

Knowledge, Experience and Qualifications

· Minimum 2 years of professional cooking experience or equivalent culinary training

· Previous catering, banquet, hotel or high-volume event experience is strongly preferred

· Previous experience leading cooks or culinary teams is an asset

· Strong cooking, organization and event-execution skills

· Ability to read and execute recipes, prep lists and event specifications

· Solid understanding of food safety, sanitation and allergen controls

· FoodSafe Level 1 required

· Formal culinary training is an asset

· Strong communication skills and ability to remain organized under pressure

· Flexible availability, including evenings, weekends and event-based schedules

· Legally entitled to work in Canada

Hours & Scheduling

This position includes both in-house production shifts and off-site event shifts. As an event-driven catering operation, schedules will vary based on business and event volume. Evening, weekend and extended event shifts may be required.

Growth at Edge

The Event Sous Chef is a key leadership position within the Edge culinary team. Strong performers who demonstrate consistent event leadership, team development and operational ownership may have opportunities to progress into senior culinary leadership roles as the company grows.

Pay: $27.00-$30.00 per hour

Benefits:

- Flexible schedule

Work Location: In person

📌 Event Sous Chef (Vancouver)
🏢 Edge Catering
📍 Vancouver