Lead high-volume culinary operations at Vancouver Convention Centre with Sodexo Live, directing banquet execution, menu development, and kitchen teams.

The Executive Sous Chef supports the Executive Chef and District Chef within a large convention centre operation. This senior culinary leader oversees production, presentation, service standards, and staff development for banquets, conventions, and food and beverage outlets. The position requires culinary management experience, event coordination, and cost control.

Key Responsibilities:

- Oversee food preparation and presentation for large-scale events
- Coordinate culinary service with event schedules and managers
- Develop menus, recipes, presentations, and seasonal packages
- Train, supervise, and motivate a large culinary team




- Monitor budgets, labour costs, food costs, and waste

Requirements:

- Ten-plus years in management-level culinary positions
- Ten-plus years in high-volume hotels or convention centres
- Experience managing large banquet events with multiple simultaneous events
- Accredited culinary school training and Food Secure Certification
- Availability across mornings, evenings, weekends, and holidays

Apply executive culinary leadership, event production, menu planning, and food safety expertise at Vancouver Convention Centre.

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