Sous Chef
- Vancouver, BC, Canada
$53,000 to $58,000 CAD / year · Full-time
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Job details
- Pay
- $53,000 to $58,000 CAD / year
- Job type
- Full-time
- Apply by
- 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
Original job description
We are seeking a talented, passionate, and dependable Sous Chef to join our Italian restaurant team. The Sous Chef will work closely with the Head Chef to lead daily kitchen operations, maintain high culinary standards, and ensure every dish consistently reflects the quality and authenticity of Italian cuisine.
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.
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, and maintaining consistent quality, presentation, and food safety. Supervise and develop kitchen staff, manage inventory and costs, contribute to menu development, and coordinate kitchen service and closing procedures.
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 available to work flexible hours, including evenings, weekends, and holidays.
Skills
- Italian Cuisine
- Kitchen Operations
- Team Leadership
- Staff Training And Development
- Food Preparation
- Food Safety And Sanitation
- Inventory Management
- Ordering And Receiving
- Cost Control
- Menu Development
- Recipe Execution
- Kitchen Organization
- Quality Control
- Communication
- Time Management
- Working Under Pressure
Visa sponsorship
Not detected in the job text
Categories
- Hospitality
- Food & Beverage
- Management & Leadership
Keywords
- Italian Cuisine
- Pasta
- Sauces
- Proteins
- Vegetables
- Traditional Italian Ingredients
- Kitchen Operations
- Food Preparation
- Recipe Standards
- Food Quality
- Food Presentation
- Portion Control
- Kitchen Staff Supervision
- Staff Training
- Food Storage
- Food Labeling
- Food Handling
- Food Safety
- Sanitation
- Inventory Management
- Ordering
- Receiving
- Food Waste Reduction
- Food Cost Control
- Labor Cost Control
- Menu Development
- Seasonal Dishes
- Front-Of-House Coordination
- Health And Safety Regulations