Sous Chef

Management / Leadership Position

Department: Culinary Operations

Reports To: Executive Chef / Culinary Director

Direct Reports: Junior Sous Chefs, Chef de Partie, Line Cooks, Prep Cooks, Kitchen Assistants, and temporary event kitchen staff.

Location: Vancouver, BC

Employment Type: Full time

Position Overview

The Sous Chef is a key leadership position within Cocktails & Canapés, responsible for supporting the Executive Chef and Culinary Director in overseeing all aspects of kitchen operations, food production, and event execution.

As a premium catering and events company, we pride ourselves on delivering exceptional food, creativity, consistency, and professionalism. The Sous Chef plays an integral role in bringing our culinary vision to life, ensuring that every dish, canapé, and event reflects the quality and standards of our company.

This role requires a strong culinary foundation, proven leadership abilities, excellent organizational skills, and the ability to thrive in a rapid-paced, dynamic catering environment. The successful candidate must be equally comfortable managing kitchen production, leading a team, coordinating event logistics, and executing high-volume events to an exceptional standard.

Key Roles & Responsibilities

1. Kitchen Leadership & Team Management

- Assist the Executive Chef and Culinary Director in overseeing daily kitchen operations.
- Lead, motivate, and supervise kitchen staff to maintain a positive, productive, and professional working environment.
- Delegate responsibilities and establish clear expectations for kitchen team members.
- Oversee staff scheduling, station assignments, and daily production priorities.
- Train, mentor, and develop junior culinary team members.
- Monitor staff performance, attendance, punctuality, and adherence to company policies.
- Lead by example, maintaining high standards of professionalism, accountability, and teamwork.

2. Food Production & Culinary Execution

- Oversee daily food preparation, production, and execution across all catering and event menus.
- Ensure consistency, quality, presentation, and portion control across all food items.
- Execute complex canapé menus, plated dinners, buffets, action stations, and large-scale event productions.
- Ensure all dishes are prepared according to established recipes, specifications, and culinary standards.
- Maintain a strong understanding of premium ingredients, seasonal products, and contemporary culinary techniques.
- Assist with menu development, recipe testing, and culinary innovation.




- Identify opportunities to improve production efficiency, reduce waste, and optimize kitchen workflow.

3. Event Preparation & Execution

- Oversee kitchen preparation and production schedules for upcoming events.
- Review event orders, menus, quantities, dietary requirements, and production timelines.
- Coordinate with event operations, front-of-house teams, and logistics staff to ensure seamless event execution.
- Supervise loading, packing, transportation preparation, and organization of event food and equipment.
- Lead or oversee on-site kitchen operations, ensuring food is delivered and executed to company standards.
- Ensure proper timing, temperature control, presentation, and service flow during events.
- Adapt quickly to last-minute changes, guest count adjustments, and unexpected event requirements.
- Travel to off-site venues and provide hands-on culinary leadership during events.

4. Inventory, Ordering & Cost Control

- Assist with inventory management, purchasing, and ingredient ordering.
- Monitor food costs, portion sizes, yields, and product utilization.
- Ensure proper receiving, storage, rotation, and organization of ingredients.
- Minimize food waste through effective production planning and inventory control.
- Monitor equipment, smallwares, and kitchen supplies to ensure operational readiness.
- Communicate purchasing needs and product shortages to the Executive Chef and Culinary Director.

5. Food Safety & Workplace Standards

- Ensure compliance with Vancouver Coastal Health regulations and applicable food safety requirements.
- Maintain proper food handling, storage, cooling, reheating, and temperature-control procedures.
- Ensure kitchen cleanliness, sanitation, and organization are consistently maintained.
- Monitor proper labeling, dating, allergen management, and cross-contamination prevention.
- Ensure all staff follow company health, safety, and workplace policies.
- Maintain a safe, organized, and skilled kitchen environment.

6. Communication & Administration

- Communicate daily production priorities and operational requirements to the culinary team.
- Review and communicate event specifications, special dietary requirements,



and allergen information.
- Provide updates on production progress, staffing, inventory, and operational challenges.
- Maintain accurate production records, prep lists, and inventory documentation.
- Work collaboratively with management and other departments to support overall company operations.

Qualifications & Requirements

- Minimum 4–5 years of professional kitchen experience, preferably in premium catering, banquets, hotels, or high-volume restaurants.
- Minimum 2 years of supervisory or kitchen leadership experience.
- Red Seal certification or equivalent qualified culinary training is preferred.
- Strong knowledge of contemporary cuisine, international flavours, and modern food presentation.
- Experience executing high-volume catering events, plated dinners, cocktail receptions, and large-scale productions.
- Strong understanding of food costing, inventory management, ordering, and production planning.
- Valid FoodSafe Level 1 certification; Level 2 is an asset.
- Strong leadership, communication, organization, and problem-solving skills.
- Ability to work flexible hours, including evenings, weekends, holidays, and extended event days.
- Ability to work under pressure and manage multiple priorities simultaneously.
- Physically capable of lifting and moving kitchen equipment, food products, and supplies.

Transportation Requirements

- Valid Class 5 BC driver's licence is mandatory.
- Reliable transportation is required to travel between the commissary kitchen, storage facilities, event venues, and off-site locations.
- Access to a personal vehicle is a strong asset.
- Willingness and ability to travel to various event venues throughout Greater Vancouver and surrounding areas.

Key Performance Expectations

- Consistent execution of food quality, presentation, and company standards.
- Effective leadership, communication, and development of kitchen staff.
- Accurate and timely completion of event production.
- Efficient inventory management and food cost control.
- Consistent compliance with food safety and sanitation standards.
- Successful execution of events with minimal operational issues.
- Demonstrated initiative, accountability, and commitment to continuous improvement.

Job Types: Full-time, Permanent

Pay: From $70,000.00 per year

Benefits:

- Dental care
- Extended health care
- Paid time off

Experience:

- Management: 1 year (preferred)
- Sous Chef: 1 year (preferred)
- Fine Dining: 3 years (preferred)

Work Location: In person

📌 Sous Chef (Central Vancouver)
🏢 Cocktails and Canapes
📍 Central Vancouver