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Added 22 mins ago
MK
cook
Mario's Kitchen
Delta, BC
- Full-time
Added 22 mins ago
TH
cook
Thai House Restaurant Group
Canmore, AB
- Full-time
Added 22 mins ago
MD
cabinetmaker
MS DRYWALL LIMITED
Calgary, AB
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Added 22 mins ago
LK
restaurant manager
Louise's Kitchen
Smithers, BC
- Full-time
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Added 22 mins ago
MH
chef pâtissier
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Hatley, QC · Canton-de-Hatley, QC
- Full-time
Added 22 mins ago
SN
restaurant counter attendant
Science North & Dynamic Earth
Sudbury, ON · Greater Sudbury, ON
- Full-time
Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
Added 22 mins ago
KR
cook
Kumare Restaurant and Bakery
Richmond, BC
- Full-time
Added 22 mins ago
S6
food service supervisor
Spicy 6 Fine Indian Cuisine
Vancouver, BC
- Full-time
Added 52 mins ago
DQ
cook
Dairy Queen
Deer Lake, NL
- Full-time
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SA
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Edmonton, AB
- Full-time
…preparing delicious dishes for our guests, properly setting up the kitchen so every Expert has the product and tools easily accessible during their shift. Our Line Cooks love working in the…
Added 1 hour ago
CT
SousChef, Line Cook, Kitchen Manager
Casa Toscana
Grimsby, ON
- Full-time
…encompassing responsibilities of a Sous Chef, Line Cook, and Kitchen Manager. Day-to-day tasks include preparing and cooking menu items to established recipes and standards, assisting with…
Added 1 hour ago
SC
restaurant manager
Symposium Cafe Restaurant
Hamilton, ON · Waterdown, ON
- Full-time
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Added 1 hour ago
PH
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Fort McMurray, AB
- Full-time
Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
Added 1 hour ago
EK
Host
Earls Kitchen + Bar
Vancouver, BC
- $18.25 to $25 CAD / hour
- Part-time
Added 2 hours ago
GE
Hotel 1st Cook Little Chief 1pm to 9:30 Pm
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
…performing cooking and food-service duties in a high-volume mobile kitchen…
Added 2 hours ago
GE
Casino - Line Cook (1st Cook) OVERNIGHT 11:45 PM - 8:00AM
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Under the direction of the Executive Chef, Sous Chef or Kitchen Shift Supervisor, the Line Cook is responsible for preparing a multitude of hot and cold meals for sale and service to all…
Added 2 hours ago
M
Food counter attendant
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- Full-time
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TH
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Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
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Tim Hortons Québec
Victoria, BC
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Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
Added 2 hours ago
TH
Food counter attendant
Tim Hortons Québec
Victoria, BC
- Full-time
Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment
Added 2 hours ago
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Clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment

Unidine Canada

Sous Chef

Chilliwack, BC, V2R 6E3, Canada

Full-time

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Applications open in a new tab.

Job details

Job type: Full-time
Posting language: English
Posted: Oct 6, 2026

Original job description

Overview

The Sous Chef supports the Executive Chef and Director of Hospitality in overseeing the daily food and beverage operations of three dining outlets, catering and special events within an independent living community.

This is a hands-on culinary leadership role focused on fresh food preparation, consistent quality, engaging dining experiences and team development. Working alongside the culinary and service teams, the Sous Chef helps deliver welcoming, restaurant-quality experiences that reflect resident preferences and Unidine’s commitment to hospitality.

Key Responsibilities

Support the Executive Chef and Director of Hospitality in coordinating daily operations across three dining outlets and catering, ensuring effective preparation, staffing coverage and service delivery.
Take an active role in food preparation, cooking and service, providing leadership during busy meal periods, catered functions and special events.
Supervise and coach culinary and stewarding associates, providing clear direction, practical training and regular feedback while promoting a respectful, collaborative workplace.
Maintain consistent standards for food quality, flavour, freshness, presentation, portion control and service timing across all outlets.
Assist the Executive Chef with seasonal menu development, daily features, standardized recipes and production planning, balancing resident preferences, variety, operational capacity and cost.
Support the planning and execution of catering, banquets, themed meals and community events, coordinating menus, preparation, staffing and service requirements with the hospitality team.
Work closely with outlet supervisors and service associates to communicate menu details, manage service flow and respond effectively to resident and guest requests.
Build positive relationships with residents and guests, seek feedback and contribute to improvements in food offerings and the overall dining experience.
Ensure food allergies, dietary requirements and individual preferences are communicated and accommodated appropriately.
Assist with ordering, receiving, inventory counts, stock rotation and waste reduction, following Compass purchasing standards and approved supplier requirements.
Support food and labour cost management through accurate production forecasting, efficient scheduling, portion control and responsible use of ingredients and supplies.
Assist with recruitment, onboarding, scheduling, timekeeping and performance feedback in collaboration with the Executive Chef and Director of Hospitality.
Maintain food safety, sanitation and workplace safety standards, including safe food handling, allergen controls, cleaning schedules, required records and audit readiness. Monitor kitchen equipment and promptly report maintenance needs.
Provide culinary leadership in the Executive Chef’s absence, maintaining operational continuity and communicating priorities or concerns to the Director of Hospitality.

Qualifications

Red Seal Cook certification or equivalent professional culinary qualifications and experience.
Demonstrated experience in upscale, high-volume restaurant operations, with strong skills in à la carte cooking, production planning and food presentation.
A minimum of two years of experience leading a culinary team in a Sous Chef or comparable supervisory role.
Proven catering, banquet and special event experience, including coordinating preparation and execution alongside regular dining service.
Strong knowledge of scratch cooking, menu development, standardized recipes, food costing, inventory management and waste control.
Ability to organize competing priorities and coordinate production for multiple outlets while maintaining quality and timely service.
A practical, supportive leadership style, with the ability to train associates, communicate expectations and build teamwork.
Strong communication and interpersonal skills, with a commitment to resident and guest satisfaction.
Sound knowledge of food safety, sanitation and allergen management; valid FOODSAFE Level 1 certification or a recognized equivalent.
AFST completed, or willingness to complete within 90 days of hire, along with other required Compass training.
Proficiency with Microsoft Word, Excel and email, and the ability to learn scheduling, purchasing and food service management systems.
Availability to work a flexible schedule, including weekends, holidays and evenings as operational needs require.
Experience in independent living or retirement community dining is an asset.

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More about this job

Responsibilities

The Sous Chef oversees daily food and beverage operations across three dining outlets, ensuring high-quality food preparation and service delivery. They also supervise culinary staff, manage inventory and costs, and assist with menu development and event catering.

Requirements

Candidates must hold a Red Seal Cook certification or equivalent and possess at least two years of experience in a supervisory culinary role. Proficiency in high-volume restaurant operations, food safety standards, and basic computer skills is required.

Skills

Culinary leadership
Food preparation
Menu development
Staff supervision
Food safety
Sanitation
Inventory management
Cost control
Catering management
Production planning
Allergen management
Team training
Quality control
Microsoft Office
Communication skills
Interpersonal skills

Visa sponsorship

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Keywords

Sous Chef
Red Seal Cook
Culinary
Hospitality
Food Safety
FOODSAFE Level 1
Menu Development
Inventory Management
Catering
Banquets
Production Planning
Portion Control
Waste Reduction
Staff Supervision
Microsoft Word
Microsoft Excel
Independent Living
Retirement Community
Scratch Cooking
Allergen Control
Sanitation
Kitchen Equipment
Operational Management
Team Development
Quality Assurance

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