Sous Chef – New Restaurant & Café Opening

Location: Downtown Vancouver, BC
Position: Full-Time | Full Availability Required

About the Opportunity

We are looking for a talented, passionate, and highly motivated Sous Chef to join our team for an exciting new restaurant and café opening in downtown Vancouver.

This is a hands-on leadership position for someone who takes pride in food quality, kitchen organization, creativity, and operational excellence.

The ideal candidate will play a key role in building our kitchen operations, developing new menu items, maintaining high food safety standards, and ensuring consistency across all food preparation and service.

Key Responsibilities

Kitchen Operations & Leadership

- Oversee daily kitchen operations and ensure smooth, efficient service.
- Lead, train, and support kitchen staff while maintaining high performance standards.
- Work hands-on in food preparation, cooking, and service as needed.
- Establish and maintain kitchen procedures, prep lists, and production schedules.
- Ensure the kitchen is organized, clean, and ready for service at all times.

Food Quality & Menu Development

- Maintain exceptional food quality, taste, presentation, and consistency.
- Actively participate in menu creation, recipe development, and seasonal specials.
- Assist with recipe standardization, portion control, and food costing.
- Bring creative ideas to improve existing dishes and introduce new products.
- Ensure all menu items meet established quality and presentation standards.

Food Safety & Health Compliance





- Ensure full compliance with Vancouver Coastal Health requirements and applicable food safety regulations.
- Maintain proper food storage, temperature controls, labeling, and sanitation procedures.
- Monitor food safety records, cleaning schedules, and daily kitchen inspections.
- Ensure staff follow proper food handling and workplace safety procedures.
- Maintain a kitchen that is inspection-ready at all times.

Inventory & Cost Control

- Manage food inventory, ordering, receiving, and stock rotation.
- Monitor food costs, waste, spoilage, and portion consistency.
- Maintain accurate inventory records and appropriate stock levels.
- Coordinate with suppliers to ensure product quality and timely deliveries.
- Identify opportunities to improve kitchen efficiency and profitability.

Requirements

- Previous experience as a Sous Chef, Kitchen Supervisor, or similar leadership position.
- Strong culinary skills and experience in a fast-paced restaurant, café, or bakery environment.
- Knowledge of food safety regulations and kitchen sanitation standards.
- Experience with inventory management, food costing, and supplier ordering.
- Ability to train and motivate kitchen team members.




- Creative mindset with an interest in menu development and continuous improvement.
- Robust organizational skills, accountability, and attention to detail.
- Valid FOODSAFE Level 1 certification or equivalent.
- Ability to work independently and take ownership of kitchen operations.

Availability – Essential Requirement

Full availability and flexibility are mandatory for this position.

- Must be available to work early mornings, evenings, weekends, and holidays based on operational needs.
- Must be able to arrive at our downtown Vancouver location as early as 5:00 AM when required.
- Must have reliable transportation or a dependable commuting arrangement for early shifts.
- Must be flexible with scheduling during the opening period and as business needs evolve.

What We're Looking For

We want more than someone who can cook. We are looking for a reliable, proactive, and quality-driven kitchen leader who takes ownership, solves problems, and wants to be part of building a successful new food concept.

This is an opportunity to contribute ideas, influence menu development, and grow with an expanding hospitality business.

Pay: $43,500.00-$52,000.00 per year

Application question(s):

- Can you arrive if needed to the kitchen at 5am?
- Is your availability fully open? or you have other jobs you wish to keep?

Experience:

- professional cooking: 3 years (required)
- Kitchen management : 1 year (required)
- menu design: 1 year (required)

Licence/Certification:

- Food Safety Certification (required)

Work Location: In person

📌 Sous Chef/Kitchen Manager (Central Vancouver)
🏢 PAUL BAKERY - MILANO GLOBAL
📍 Central Vancouver