Job Listing: Executive Sous Chef

At Sodexo Live, we take pride in crafting exceptional events at the most prestigious venues on the planet and creating lasting memories for fans, visitors, guests and team members. Working with Sodexo Live is more than a job; it's a chance to be part of something greater. Here, you'll build a career where 'everyday' is anything but normal.

Our experiences are unique, and so are our people. Bring your personality, your background and your desire to delight others. In return, we'll give you all you need to thrive. After giving it all, you'll return home knowing that you've played your part in creating a truly unforgettable moment. '2022 Forbes Best Employer for Diversity.'

Location: We are seeking an experienced Executive Sous Chef for theVancouver Convention Centre.

Sodexo Live is the Official Supplier of Food and Beverage Services to the Vancouver Convention Centre. Located on Vancouver's waterfront with a dramatic mountain backdrop, the award-winning Vancouver Convention Centre offers one of the most beautiful settings in the world. As British Columbia's flagship convention centre, the facility hosts more than 500 events and welcomes hundreds of thousands of attendees each year, while generating significant economic activity for the Province.

Principal Function

The Executive Sous Chef is responsible for supporting the Executive Chef & District Chef in overseeing the culinary operations of the convention center. This role involves ensuring the delivery of high-quality food services, leading kitchen staff, and maintaining a safe and efficient kitchen environment. The Executive Sous Chef will play a key role in executing menus for large events, banquets, conventions,



and other hospitality services hosted by the center.

Essential Responsibilities

- Support the Executive Chef & District Chef as part of the leadership team, in a rapid-paced, quality production kitchen, ensuring successful execution of large-scale production for a variety of banquet and convention events and for our food and beverage outlets.
- Assist the Executive Chef & District Chef in the creation and modification of menus tailored to client preferences, seasonal offerings, and dietary restrictions.
- Maximize the productivity of a large culinary team, providing training, coaching and supervision, coordinating all related culinary activities.
- Estimate the food consumption, select and develop recipes, standardize production recipes to ensure consistent quality; establish presentation technique and quality standards, plan and price menus.
- Ability to curate menus tailored to guest needs and event objectives, with a strong focus on execution and operational planning.
- Ability to develop seasonal menu packages for VCC in collaboration with suppliers, incorporating forecasting to support procurement planning, pricing, product availability, and cost control.
- Ability to design unique, interactive food stations with an emphasis on high-end presentation, creativity, and memorable guest experiences.
- As part of the management team,



strongly and positively influence team collaboration within the Culinary team, between our departments and the Facility.
- Demonstrate an aptitude in new cooking techniques and international cuisines; help to develop workable, efficient recipes and ensure their effective implementation.
- Participate with kitchen management in estimating and ordering food products for events, managing food costs closely while maintaining our high quality standard.
- Contribute to the generation of weekly employee schedules, monitoring kitchen labour costs.
- Support managing the departmental budget and forecasts within approved parameters, meeting financial goals by controlling costs and maximizing efficiency.
- Oversee food preparation and presentation for large-scale events, ensuring that food quality meets or exceeds the expectations of clients.
- Oversee daily kitchen operations, including food preparation, presentation, and service standards.
- Coordinate with event managers to ensure food service aligns with event schedules.
- Ensure compliance with health and safety regulations, including food safety standards and cleanliness.
- Manage the kitchen's budget, helping to control food costs and reduce waste.
- Train, mentor, and motivate kitchen staff to enhance culinary skills and efficiency.
- Supervise kitchen staff, ensuring effective communication, organization, and teamwork.
- Work closely with other departments (e.g., front-of-house, catering, event planning) to ensure a seamless guest experience.
- Contribute to goal of 100% client and guest satisfaction through personal commitment to customer service and leading the culinary team by example.
- Work with th

📌 Executive Sous Chef (Vancouver)
🏢 Sodexo Live! in Canada
📍 Vancouver