Closed listing
Sous Chef
- Vancouver, BC, Canada
$53,000 to $58,000 CAD / year · Full-time
This opening has closed.
The original listing is kept below for reference.
Job details
- Pay
- $53,000 to $58,000 CAD / year
- Job type
- Full-time
- Closing date
- Experience
- 2+ years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant.
- Posting language
- English
- Posted
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Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
The ideal candidate is an experienced kitchen leader who thrives in a fast-paced environment, takes pride in quality and presentation, and enjoys mentoring and developing a strong culinary team.
- Assist the Head Chef with the daily operation and management of the kitchen.
- Prepare and execute authentic Italian dishes according to established recipes and quality standards.
- Ensure consistency in flavor, presentation, portioning, and food quality.
- Lead and supervise kitchen staff during service, including cooks, prep cooks, and dishwashers.
- Train, coach, and motivate team members while maintaining a positive and professional kitchen culture.
- Manage kitchen operations in the absence of the Executive Chef.
- Ensure proper food preparation, storage, labeling, and handling procedures are followed.
- Maintain excellent standards of cleanliness, organization, and food safety.
- Monitor inventory levels and assist with ordering, receiving, and proper storage of ingredients.
- Minimize food waste and help control food and labor costs.
- Assist with menu development, specials, seasonal dishes, and recipe improvements.
- Coordinate timing and communication between the kitchen and front-of-house teams.
- Ensure the kitchen is properly prepared for each service and efficiently closed at the end of each shift.
- Follow all health, safety, and sanitation regulations.
- 2+ years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant.
- Strong knowledge of Italian cuisine and cooking techniques.
- Excellent understanding of pasta, sauces, proteins, vegetables, and traditional Italian ingredients.
- Strong leadership, communication, and organizational skills.
- Ability to remain calm and effective under pressure.
- Strong attention to detail and commitment to food quality.
- Ability to train and develop kitchen team members.
- Knowledge of food safety, sanitation, and kitchen best practices.
- Ability to work flexible hours, including evenings, weekends, and holidays.
More about this job
Responsibilities
Support the Head Chef in managing daily kitchen operations, preparing authentic Italian dishes, maintaining food quality and safety, and leading and developing kitchen staff. Monitor inventory and costs, contribute to menu development, coordinate with front-of-house teams, and ensure the kitchen is prepared for service and properly closed.
Requirements
Requires at least two years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant, along with strong knowledge of Italian cuisine and cooking techniques. Candidates should have leadership, communication, organizational, food safety, and team-development skills, and be able to work flexible hours including evenings, weekends, and holidays.
Skills
- Italian Cuisine
- Kitchen Operations
- Food Preparation
- Kitchen Leadership
- Staff Supervision
- Training And Coaching
- Menu Development
- Inventory Management
- Food Safety
- Sanitation
- Cost Control
- Food Waste Reduction
- Quality Control
- Kitchen Organization
- Front-Of-House Coordination
- Communication
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Sous Chef
- Italian Cuisine
- Kitchen Operations
- High-Volume Restaurant
- Pasta
- Sauces
- Proteins
- Vegetables
- Traditional Italian Ingredients
- Recipe Execution
- Food Quality
- Food Presentation
- Portion Control
- Kitchen Staff Supervision
- Staff Training
- Menu Development
- Seasonal Dishes
- Inventory Management
- Ordering And Receiving
- Food Storage
- Food Safety
- Sanitation
- Food Waste Reduction
- Food Cost Control
- Labor Cost Control
- Front-Of-House Coordination