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SC
Cook Supervisor (70306838)
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- Full-time
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AS
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Review the daily menu with residents and staff, coordinating room service delivery where applicable.
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Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.
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Modify food preparation methods and menu prices according to the restaurant budget
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Prepare and cook menu items in compliance with established recipes and standards
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TC
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NP
Server - food and beverage services
New Proudhouse Tavern 33
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- From $15.7 CAD / hour
- Full-time
- On-site
Describe menu items including daily specials for customers
Added 1 hour ago
AR
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Colwood, BC · BC-Victoria
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General Manager (Food Services) 2 year contract
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O&
Chef de Cuisine - O&B Blue Mountain at The Westin
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Collingwood, ON
- $90,000 to $110,000 CAD / year
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…management. Bringing professionalism and genuine ownership to the menu each day, they play a key role in distinguishing the restaurant’s culinary offering. In close collaboration with the…
Added 1 hour ago
O&
Executive Sous Chef - O&B Blue Mountain
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Collingwood, ON
- $65,000 to $70,000 CAD / year
- Full-time
Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book
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O&
Sous Chef - O&B, Blue Mountain
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Collingwood, ON
- $55,000 to $60,000 CAD / year
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TF
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- Part-time
Follow instructions and respond positively to changing production priorities, customer needs, menu changes, and scheduling requirements.
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F
Regional Operations Manager - GTA
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ON · Missisauga, Ontario
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Assistant manager - food services
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Toronto, ON
- From $36 CAD / hour
- Full-time
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Modify food preparation methods and menu prices according to the restaurant budget
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CS
Part-Time Cook (7 AM to 2 PM)
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Orleans, ON · Belcourt Retirement Residence
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To make menu substitutions as necessary and record these in designated place;
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Added 1 hour ago
BG
Server & Bartender, Events - Bar George
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Montreal, QC
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Added 1 hour ago
BG
Supervisor, Events - Bar George
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LR
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The MRG Group

Sous Chef

Vancouver, BC, Canada

$50,000 to $55,000 CAD / year · Full-time

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Job details

Pay: $50,000 to $55,000 CAD / year
Job type: Full-time
Apply by: Nov 27, 2026
Experience: Minimum 2-4 years of experience in a similar kitchen leadership role.
Posting language: English
Posted: Oct 28, 2026

Original job description

Sous Chef, Gibbons Irish Pub

Vancouver, BC

The MRG Group

Who We Are

They say you can’t buy happiness, but you can buy a round at Gibbons - and that’s pretty close. An elevated pub without the fuss: solid pours, honest food, and a welcoming room full of friends you haven’t met yet. From the first whistle to last call, Gibbons is where the neighbourhood comes together. Sláinte.

Founded in 2008, The MRG Group is Canada’s largest independent entertainment company, specializing in live entertainment, hospitality, ticketing, travel, and digital media.

Who You Are

As Sous Chef, you will step up as the right hand in the kitchen, running daily line operations and helping set the tone for our new Vancouver location. You’ll be hands-on on the line every shift, bringing the success of our Toronto dishes to life in this incredible new venue.

You take genuine pride in serving up great pub food, fostering a collaborative team culture (with good craic!), and have the drive to take true operational ownership of the kitchen.

We are looking for the right individual to join us prior to opening to help build our team, shape our upcoming launch, and champion the MRG values we live by every day.

Anticipated Venue Opening November 2026

What You’ll Do

Motivate, develop and coach the culinary team to high standards.
Oversee daily kitchen operations and food production.
Support and drive culinary financial metrics, including labor, food costs and inventory control.
Collaborate on menu pricing strategies, brand positioning and seasonal adjustments based on ingredient costs and sales mix.
Develop and implement standardized recipes and presentation techniques, training regional teams alongside the Executive Chef and Regional Chef.
Establish and enforce regular cleaning and maintenance schedules for all kitchen areas and equipment.
Conduct inventory counts, maintain par levels and ensure proper storage using FIFO principles.
Lead with a positive, guest first approach and deliver ongoing training aligned with company standards.
Assist with recruiting, onboarding and maintaining optimal kitchen staffing levels.
Maintain standard processes for menu and recipe changes in coordination with company procedures.
Foster a kitchen culture focused on minimizing waste.
Perform other related duties as assigned.

What You Bring

Culinary passion!
Minimum 2-4 years of experience in a similar kitchen leadership role.
Valid FoodSafe Level 1 required (Level 2 an asset).
Strong computer proficiency, including POS systems, Excel, Word, and email management.
Excellent attention to detail with a passion for providing "Positive Shareable Experiences."
Exceptional interpersonal and professional communication skills (written and oral).
Flexibility to adjust quickly to changing priorities in an evolving environment.
High degree of professionalism (punctuality, strong work ethic, teamwork, clean presentation).
Physical ability to reach, bend, stoop, stand for extended periods, climb stairs, and lift up to 50 lbs.

What’s in it for you?

Competitive compensation, including base salary plus gratuity tips.
Opportunities for growth in a dynamic, fast-paced organization.
A collaborative culture that celebrates creativity and innovation.
Access to unique experiences across The MRG Group’s diverse portfolio.

Our Commitment

The MRG Group is committed to diversity, equity, and inclusion. We encourage applicants from all backgrounds to apply. If you require accommodation during the recruitment process, please contact us.

We thank all applicants for their interest. Only those selected for an interview will be contacted.

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More about this job

Responsibilities

Lead daily kitchen operations and food production, coaching the culinary team and maintaining high standards for food quality, safety, and guest experience. Manage labor, food costs, inventory, recipes, cleaning schedules, staffing, and menu updates in coordination with company culinary leaders.

Requirements

Requires 2–4 years of experience in a similar kitchen leadership role and a valid FoodSafe Level 1 certificate; Level 2 is an asset. Candidates should have strong computer skills, communication and interpersonal abilities, flexibility, professionalism, and the physical ability to perform kitchen duties and lift up to 50 pounds.

Skills

Kitchen Operations
Team Leadership
Coaching And Training
Food Production
Food Cost Control
Labor Management
Inventory Control
Menu Pricing
Recipe Development
Food Presentation
Food Safety
POS Systems
Microsoft Excel
Microsoft Word
Communication
Waste Reduction

Benefits

Competitive Compensation
Gratuity Tips
Growth Opportunities
Collaborative Culture
Access To Unique Experiences

Visa sponsorship

Not detected in the job text

Keywords

FoodSafe Level 1
FoodSafe Level 2
POS Systems
Excel
Word
Email Management
Kitchen Operations
Food Production
Labor Costs
Food Costs
Inventory Control
Menu Pricing
Brand Positioning
Seasonal Menu Adjustments
Standardized Recipes
Food Presentation
Cleaning Schedules
Equipment Maintenance
Inventory Counts
Par Levels
FIFO
Recruiting
Onboarding
Kitchen Staffing
Waste Reduction
Guest Experience

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