Sous Chef

WHARF AND FLAME | Richmond, BC

Compensation: $21.60–$26.00 per hour, depending on experience. Higher compensation may be negotiated for the right candidate.

About WHARF AND FLAME

WHARF AND FLAME is a Texas-style barbecue restaurant in Richmond, BC, committed to delivering quality food, consistent execution, and high standards across all aspects of kitchen operations.

We are seeking an experienced and motivated Sous Chef to support kitchen leadership, oversee daily food production, and maintain consistency in food quality, preparation, and presentation. This position is suited to a skilled culinary professional who combines strong technical ability with sound judgment, effective communication, and the ability to lead by example.

The successful candidate will play an important role in maintaining kitchen standards, developing and refining recipes, supporting the kitchen team, and ensuring that food leaving the kitchen consistently meets our expectations.

We are looking for someone who takes ownership of their responsibilities, works well under pressure, and is interested in contributing to the long-term success of the restaurant.

Position Overview The Sous Chef will work closely with kitchen leadership to oversee daily kitchen operations, support staff development, and ensure the consistent execution of our menu.

This role requires hands-on cooking experience, a strong understanding of recipe execution and development, attention to detail, and the ability to assess food quality objectively. The ideal candidate is confident in their culinary skills, communicates clearly, and can maintain high standards while helping the team operate efficiently during service.

Key Responsibilities

Kitchen Operations & Food Quality

- Execute established recipes and preparation procedures accurately and consistently.
- Oversee food preparation, cooking, portioning, and plating to ensure consistency in quality and presentation.
- Conduct regular quality checks on ingredients, prepared components, and finished dishes.
- Ensure all food meets established standards for flavour, texture, temperature, presentation, and portion control.
- Identify inconsistencies and take corrective action to maintain product quality.
- Monitor kitchen workflow and support efficient execution during busy service periods.
- Ensure proper food storage, stock rotation, sanitation, and compliance with food safety requirements.

Recipe Development & Menu Refinement
- Develop, test, and refine recipes to improve flavour, consistency,



presentation, and overall product quality.
- Contribute ideas for menu improvements and new dishes that align with the restaurant’s concept.
- Establish and refine preparation methods, recipes, and portion specifications.
- Ensure recipes can be executed consistently by the wider kitchen team.
- Maintain accurate recipe documentation and communicate preparation standards clearly.
- Evaluate ingredients and finished products to identify opportunities for improvement.

Leadership & Team Development
- Provide direction and support to kitchen staff throughout preparation and service.
- Lead by example through strong work ethic, professionalism, and consistent execution.
- Communicate expectations clearly and ensure kitchen procedures are followed.
- Support the training and development of team members in food preparation, cooking techniques, and kitchen standards.
- Maintain a professional, respectful, and productive working environment.
- Address operational issues promptly and communicate effectively with kitchen leadership.
- Help coordinate preparation priorities, station readiness, and workflow to ensure the team is prepared for service.

Inventory & Kitchen Standards
- Assist with inventory monitoring, ordering, receiving, and stock management as required.
- Monitor ingredient quality and ensure proper storage and rotation.
- Help minimize food waste through proper preparation, portion control, and product utilization.
- Maintain high standards of cleanliness and organization throughout the kitchen.
- Ensure opening, closing, and station maintenance procedures are completed correctly.

Qualifications & Requirements
- Previous professional experience in a commercial kitchen is essential.
- Previous experience in a Sous Chef, Junior Sous Chef, Chef de Partie, or comparable senior kitchen role is strongly preferred.
- Demonstrated ability to execute recipes accurately and maintain consistent food quality.
- Experience creating, testing, documenting, and refining recipes.
- Strong understanding of cooking techniques, flavour development, ingredient handling, and food presentation.




- Ability to assess food quality and identify inconsistencies before dishes reach the guest.
- Strong leadership, communication, and organizational skills.
- Ability to delegate tasks, provide clear direction, and support the development of kitchen staff.
- Ability to remain composed and make sound decisions during busy service periods.
- Strong understanding of food safety, sanitation, and proper food storage.
- Reliable, accountable, detail-oriented, and committed to maintaining high standards.
- Ability to communicate effectively in English in a professional kitchen environment.
- Flexible availability for shifts within our operating hours of 9:00 AM to 10:00 PM.

Experience in Texas-style barbecue, smokehouse operations, or other meat-focused kitchens is considered an asset.

The Ideal Candidate

We are looking for a culinary professional who brings both technical skill and leadership ability to the kitchen.

The right candidate understands that a Sous Chef’s role extends beyond preparing food. It requires maintaining standards, identifying opportunities for improvement, communicating expectations, and ensuring that the entire team can execute consistently.

We value individuals who take initiative, approach challenges constructively, and are confident enough in their skills to contribute ideas while remaining receptive to feedback. The ability to balance creativity with consistency is essential.

We are particularly interested in candidates seeking a long-term position who want to contribute to menu development, strengthen kitchen operations, and help build a capable, qualified team.

Compensation

$21.60–$26.00 per hour, depending on experience and qualifications.

Compensation is negotiable for exceptional candidates with the experience, culinary skills, and leadership ability to make a meaningful contribution to the kitchen.

How to Apply

Please submit your resume through Indeed, outlining your culinary experience, previous leadership responsibilities, and relevant experience with recipe development and kitchen operations.

Qualified candidates should be prepared to discuss their approach to recipe execution, food quality control, team leadership, and maintaining consistency in a professional kitchen.

We look forward to connecting with experienced culinary professionals interested in joining WHARF AND FLAME.

Pay: $21.50-$26.00 per hour

Perks

- Discounted or free food
- Flexible schedule

Work Location: In person

📌 Sous chef (Richmond)
🏢 Wharf and Flame
📍 Richmond