Botanist Junior Sous Chef
- Vancouver, BC, Canada
A competitive salary, starting from $77,000.00 per annum · Full-time
Applications open in a new tab.
Job details
- Pay
- A competitive salary, starting from $77,000.00 per annum
- Job type
- Full-time
- Apply by
- Posting language
- English
- Posted
Original job description
Company Description
Reporting to the Sous Chef and Executive Chef, the Junior Sous Chef is responsible for supporting the daily culinary operations of Botanist while ensuring the highest standards of food quality, consistency, and service.
Job Description
What is in it for you:
Your experience and skills include:
Your team and working environment:
Botanist is an award-winning restaurant recognized for its innovative cuisine, exceptional service, and commitment to sustainability. As a Sous Chef, you'll work alongside an exceptional culinary team dedicated to pushing creative boundaries while delivering unforgettable dining experiences.
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
Reporting to the Sous Chef and Executive Chef, the Junior Sous Chef is responsible for supporting the daily culinary operations of Botanist while ensuring the highest standards of food quality, consistency, and service.
Job Description
What is in it for you:
- Be part of a progressive hotel that embraces the culture and vibrancy of one of Canada’s most beautiful cities, Vancouver, proudly recognized as a Great Place to Work, and the first hotel in North America to achieve Single-Use Plastic Free Certification
- Opportunities to work a variety of high-profile events and large-scale functions
- A competitive salary, starting from $77,000.00 per annum
- Complimentary work meals through our Colleague Dining Program
- Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler
- TransLink monthly pass reimbursement program
- Extensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply)
- Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply)
- A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues
- Opportunities to participate in sustainability, charity, and community engagement initiatives
- Access to world-class culinary training, mentorship, and career development opportunities across Fairmont and Accor’s global portfolio
- Opportunity to lead within a luxury, high-profile banquet operation
- Work alongside a collaborative and professional culinary team in a luxury environment where precision, pride, and guest experience set the standard
- Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties
- Assist in leading and supervising the culinary team during daily operations.
- Ensure all dishes are prepared and presented according to Botanist's culinary standards and recipes.
- Support the Sous Chef with scheduling, training, coaching, and performance development of colleagues.
- Maintain exceptional food quality, consistency, and portion control.
- Monitor inventory levels, minimize waste, and assist with ordering and receiving products.
- Ensure compliance with all food safety, sanitation, and health regulations.
- Foster a positive, respectful, and collaborative working environment.
- Assist in menu development, recipe testing, and seasonal offerings.
- Maintain a clean, organized, and efficient kitchen at all times.
- Support service during high-volume periods while maintaining luxury service standards.
- Demonstrate a commitment to continuous improvement and operational excellence.
- Perform other duties as assigned.
Your experience and skills include:
- Previous leadership experience in a high-volume, upscale restaurant or luxury hotel kitchen.
- Strong culinary knowledge with a passion for seasonal and locally sourced ingredients.
- Excellent organizational and time-management skills.
- Ability to lead, coach, and motivate a diverse culinary team.
- Strong communication and interpersonal skills.
- Food Safe Level 1 certification (or ability to obtain).
- Ability to work flexible schedules, including evenings, weekends, and holidays.
Your team and working environment:
Botanist is an award-winning restaurant recognized for its innovative cuisine, exceptional service, and commitment to sustainability. As a Sous Chef, you'll work alongside an exceptional culinary team dedicated to pushing creative boundaries while delivering unforgettable dining experiences.
Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization.
Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent
Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS
More about this job
Responsibilities
Support the Sous Chef and Executive Chef in leading daily kitchen operations, supervising and developing the culinary team, and ensuring dishes meet Botanist’s standards for quality, consistency, portioning, and presentation. Manage inventory and kitchen organization, uphold food safety requirements, contribute to menus and seasonal offerings, and help deliver high-volume service to luxury standards.
Requirements
Candidates should have previous leadership experience in a high-volume upscale restaurant or luxury hotel kitchen, strong culinary knowledge, and the ability to coach and motivate a diverse team. Food Safe Level 1 certification is required or must be obtainable; candidates must also be able to work flexible schedules and be legally eligible to work in Canada.
Skills
- Culinary Leadership
- Team Supervision
- Food Preparation
- Food Presentation
- Food Quality Control
- Scheduling
- Training And Coaching
- Performance Development
- Inventory Management
- Ordering And Receiving
- Food Safety
- Sanitation
- Menu Development
- Recipe Testing
- Kitchen Organization
- Communication
Benefits
- Complimentary Work Meals
- Food And Beverage Discounts
- Transit Pass Reimbursement
- Health Insurance
- Paramedical Insurance
- Dental Insurance
- Vision Insurance
- Life Insurance
- Disability Insurance
- Company-Matched Pension Plan
- Complimentary Hotel Stay With Breakfast
- Culinary Training And Mentorship
- Career Development Opportunities
- Discounted Hotel Room Rates
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Environmental & Sustainability
Keywords
- Botanist
- Junior Sous Chef
- Sous Chef
- Executive Chef
- Culinary Operations
- High-Volume Restaurant
- Luxury Hotel Kitchen
- Food Quality
- Food Consistency
- Portion Control
- Inventory Management
- Waste Minimization
- Ordering And Receiving
- Food Safety
- Sanitation
- Health Regulations
- Menu Development
- Recipe Testing
- Seasonal Ingredients
- Locally Sourced Ingredients
- Food Safe Level 1
- Team Leadership
- Colleague Training
- Performance Development
- Luxury Service Standards
- Sustainability