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Added 13 mins ago
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Sodexo Live! in Canada

Executive Sous Chef - Vancouver Convention Centre

1055 Canada Pl, Vancouver, BC, V6C 0C3, Canada

$95,000 to $100,000 CAD / year · Full-time

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Job details

Pay: $95,000 to $100,000 CAD / year
Job type: Full-time
Experience: Demonstrated passion for high-quality culinary practices, with 10+ years of experience in a high-volume hotel or convention centre.
Posting language: English
Posted: Oct 29, 2026

Original job description

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 the Vancouver 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 fast-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 the Executive Chef & District Chef and Human Resources on employee development and issues as needed.
Perform other related duties, tasks and responsibilities as required from time to time.

Qualifications/Skills:

10+ years' experience in a Management level Culinary position; strong leadership and decision-making skills, with proven ability to lead a team and direct employees to assigned activities.
Demonstrated passion for high-quality culinary practices, with 10+ years of experience in a high-volume hotel or convention centre.
Proven experience as an Executive chef, Executives Sous Chef or in a similar senior kitchen role, preferably in a large-scale or high-volume setting (e.g., hotel, convention center, catering).
Experience in large Banquet events in a Facility that holds multiple events at once is required.
Formal training at an accredited culinary school. Food Safe Certification.
Strong leadership and team management skills with the ability to motivate and develop staff.
Ability to handle pressure and manage multiple tasks in a fast-paced environment.
In-depth knowledge of food safety standards, sanitation practices, and inventory management.
Must be a highly organized, detail-oriented individual, with the ability to handle many events and tasks at one time, and work to numerous deadlines at once.
Strong focus on service excellence and a positive attitude that contributes to collaboration and team work.
Must be self-motivated and be able to motivate a team.
Proficient written and spoken English communication skills in order to effectively interact with team members in a busy environment and for safety within the kitchen.
Strong communication skills to work effectively with different teams and departments.
Computer proficiency specifically in Outlook, Word and Excel.
Ability to work shifts across 7-day opening hours, including mornings, days, evenings and weekends.

Other Requirements:

Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold temperatures (workstation to coolers).
Hours may be extended or irregular to include nights, weekends and holidays.

Great News! You will receive:

100% Company paid health and dental benefits (after waiting period).
Company-matched pension contributions.
Access to employee and family assistance program, which offers integrated health services.
Opportunities for skills development and career progression.
Tuition reimbursement for educational and professional development.
A fresh, clean uniform provided with every shift.
Employee meals provided.
Access to free on-site gym facilities.

Sodexo Live! is an equal opportunity employer. All qualified applicants will be considered for employment without regard to race, colour, ancestry, place of origin, political belief, religion, marital status, family status, disability, sex, sexual orientation, gender identity or expression, age or any other applicable Provincially protected status.

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More about this job

Responsibilities

The Executive Sous Chef supports the Executive Chef in overseeing culinary operations, including menu creation, large-scale event execution, and kitchen staff management. This role ensures high-quality food service, maintains safety standards, and manages departmental budgets and food costs.

Requirements

Candidates must have over 10 years of management-level culinary experience in high-volume settings like hotels or convention centers. Formal culinary training and Food Safe Certification are required, along with strong leadership, organizational, and communication skills.

Skills

Culinary management
Large-scale event production
Menu development
Team leadership
Food safety
Budget management
Inventory management
Staff training
Cost control
Operational planning
International cuisine
Communication
Time management
Problem solving
Microsoft Office

Benefits

Health benefits
Dental benefits
Employee and family assistance program
Skills development
Career progression
Tuition reimbursement
Uniform provided
Employee meals
On-site gym facilities

Visa sponsorship

Not detected in the job text

Keywords

Executive Sous Chef
Culinary Operations
Banquet Events
Convention Centre
Food Safety
Sanitation
Menu Planning
Cost Control
Staff Supervision
Inventory Management
Outlook
Word
Excel
Hospitality
Leadership
Budgeting
Forecasting
Procurement
Team Management
Food Preparation

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