Position Summary

The Sous Chef supports the Executive Chef in leading the daily culinary operations of the hotel. This position is responsible for food preparation, production, presentation, and service across Tide Lounge, In-Room Dining, and the Main Kitchen.

The Sous Chef provides hands-on operational leadership while maintaining high standards of food quality, consistency, sanitation, productivity, and guest satisfaction. The successful candidate will demonstrate strong culinary expertise, effective team leadership, financial awareness, and the ability to manage multiple food-service operations in a fast-paced hotel environment.

Key Responsibilities

Culinary Operations

- Oversee daily culinary operations for Tide Lounge, In-Room Dining, and the Main Kitchen.
- Ensure all food is prepared, presented, and served according to approved recipes, presentation standards, portion sizes, and established service timelines.
- Conduct pre-shift kitchen briefings and communicate daily business levels, menu changes, VIP guests, dietary restrictions, and operational priorities.
- Coordinate closely with Restaurant, In-Room Dining, Stewarding, Receiving, and other hotel departments.
- Maintain effective communication between the culinary team and front-of-house leaders to support seamless service.
- Monitor all food-service periods and remain visible and actively involved during peak business levels.
- Ensure proper opening, closing, and shift-handover procedures are completed for each kitchen area.
- Support menu development, seasonal promotions, daily features, and special dining initiatives.
- Assist with tastings, recipe testing, food photography, and the implementation of new culinary concepts.
- Ensure appropriate food options are available for guests with allergies, dietary restrictions, and cultural preferences.

Quality and Guest Satisfaction

- Maintain consistently high standards of food quality, flavour, temperature, appearance, freshness, and portion control.
- Inspect food preparation and presentation before service and take immediate corrective action when standards are not met.
- Respond professionally and promptly to guest feedback and food-quality concerns.
- Work with the Executive Chef and Food and Beverage leadership to improve guest satisfaction and the overall dining experience.
- Ensure special requests, VIP amenities, and dietary requirements are handled accurately and with appropriate care.

Leadership and Team Development

- Lead, coach, train, and motivate cooks, kitchen supervisors, and other culinary team members.
- Assign daily duties and organize kitchen sections according to hotel occupancy, outlet volume, and operational requirements.
- Promote teamwork, professionalism, respect, accountability, and open communication within the kitchen.
- Provide ongoing coaching and constructive feedback to improve individual and team performance.
- Assist with employee recruitment, onboarding, orientation, training, performance evaluations,



and development plans.
- Identify training needs and conduct regular training on recipes, culinary techniques, food safety, equipment use, and hotel standards.
- Support scheduling and labour planning based on business levels and approved productivity targets.
- Assist in addressing attendance, conduct, and performance concerns in accordance with hotel policies and applicable employment standards.
- Act as the culinary leader in the absence of the Executive Chef.

Main Kitchen Operations

- Oversee daily food production and preparation within the Main Kitchen.
- Organize production schedules based on hotel occupancy, outlet requirements, business forecasts, and operational priorities.
- Ensure all kitchen sections are properly set up, stocked, organized, and ready for service.
- Monitor preparation levels and ensure sufficient products are available without creating unnecessary waste.
- Maintain standardized recipes, preparation methods, portion sizes, and presentation guidelines.
- Coordinate food production between the Main Kitchen, Tide Lounge, and In-Room Dining.
- Ensure proper storage, labelling, date coding, rotation, and handling of all food products.
- Monitor the condition and cleanliness of kitchen equipment and promptly report maintenance concerns.

Food Safety and Sanitation

- Ensure full compliance with FoodSafe requirements, Vancouver Coastal Health regulations, WHMIS requirements, and hotel food-safety policies.
- Maintain the highest standards of personal hygiene, kitchen cleanliness, sanitation, and safe food handling.
- Ensure food-allergy procedures are followed and that cross-contact risks are properly managed.
- Maintain accurate food-safety, sanitation, temperature, and cleaning records.
- Report maintenance, equipment, pest-control, and safety concerns promptly.
- Ensure kitchen equipment is operated safely, cleaned, and maintained according to established procedures.
- Support workplace-safety initiatives and immediately report accidents, injuries, hazards, and unsafe working conditions.

Financial and Inventory Management.

- Assist the Executive Chef in managing food cost, labour cost, productivity, and departmental expenses.
- Control food waste through accurate forecasting, production planning, food ordering, portion control, proper storage, and responsible product utilization.
- Identify cost-saving opportunities without compromising food quality, safety, or the guest experience.
- Ensure complimentary items, transfers, spoilage, and wastage are accurately recorded.

Administrative Responsibilities





- Complete daily kitchen logs, shift handovers, production sheets, requisitions, waste records, and other required documentation.
- Assist with employee schedules, payroll review, vacation planning, and attendance records.
- Participate in culinary, Food and Beverage, and hotel operational meetings.
- Maintain current recipes, plating guides, allergen information, and departmental standard operating procedures.
- Support internal audits, health inspections, and brand-standard reviews.
- Assist with special projects and perform other duties assigned by the Executive Chef or hotel leadership.

Qualifications

- Culinary diploma, Red Seal certification, or an equivalent combination of culinary education and professional experience is preferred.
- Minimum of three to five years of progressive culinary experience, including at least one to two years in a supervisory role.
- Previous experience in a full-service hotel, upscale restaurant, or high-volume culinary operation is strongly preferred.
- Experience overseeing restaurant outlets, in-room dining, and main-kitchen production.
- Valid FoodSafe Level 1 certification is required; FoodSafe Level 2 is preferred.
- Current knowledge of food-safety regulations, allergen management, sanitation standards, and workplace-safety requirements.
- Strong knowledge of food preparation, production planning, portion control, presentation, and modern culinary techniques.

Work Requirements

- Must be available to work versatile shifts, including early mornings, evenings, weekends, holidays, and extended hours based on business requirements.
- Must be able to stand and walk for extended periods.
- Must be able to lift, carry, push, or pull up to 23 kilograms/50 pounds.
- Must be comfortable working in hot, cold, humid, and fast-paced kitchen environments.
- Regular exposure to commercial kitchen equipment, cleaning products, sharp utensils, hot surfaces, and varying temperatures is expected.

Benefits

- Free on-site parking.
- Company-matched RRSP contributions.
- Paid vacation eligibility.
- Regular team appreciation events.
- Team member discounts with Choice Hotels.
- Room to grow – we believe in promoting from within wherever possible!

Equal Opportunity Statement

The Radisson Blu Vancouver Airport Hotel & Marina is an equal opportunity employer committed to fostering a positive and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, colour, national origin, gender, religion, disability, sexual orientation, veteran status, or any other status protected by law. Accommodations are available upon request for applicants with disabilities during the recruitment and selection process. Please contact thePeople & Culture Department if you require assistance.

Pay: $70,000.00-$80,000.00 per year

Benefits:

- On-site parking
- RRSP match

Language:

- English (preferred)

Work Location: In person

📌 Sous Chef (Richmond)
🏢 Radisson Blu Vancouver Airport
📍 Richmond