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