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Viaggio Hospitality Group

Sous Chef

  • Vancouver, BC, Canada

$60,000 to $62,000 CAD / year · Full-time

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Job details

Pay
$60,000 to $62,000 CAD / year
Job type
Full-time
Apply by
Experience
3+ years of experience in a Sous Chef or senior line leadership role, preferably in a high-volume or upscale dining environment
Posting language
English
Posted

Original job description

SOUS CHEF - Ancora Waterfront Dining & Patio

Who We Are

Viaggio Hospitality Group is one of British Columbia's largest hospitality companies, operating a growing portfolio of distinct concepts unified by a commitment to exceptional service, quality, and hospitality - from upscale dining and boutique hotels to golf, nightlife, and retail. Notable properties include the Downtown Moda Hotel, Ancora Waterfront Dining & Patio, Howe Sound Brewing, Viti Wine & Lager, and Birchbank Golf Course.

The Opportunity

Ancora Waterfront Dining & Patio, recognized as one of Vancouver's finest dining experiences with innovative seafood and Peruvian and Japanese influences, is seeking an experienced, hands-on Sous Chef to help lead our kitchen. This is a working leadership role: you'll run the line, develop the team, and share real accountability for kitchen operations alongside the Executive Chef.

What You'll Do

Kitchen Leadership & Line Management

  • Manage and run the line during service, ensuring consistency, timing, and presentation standards are met
  • Run the pass/expo as needed, calling tickets and quality-checking plates before they leave the kitchen
  • Supervise all kitchen staff, including holding Chefs de Partie (CDP) accountable for their stations, food safety, and sanitation obligations
  • Coach, train, and develop cooks and kitchen staff; support hiring and onboarding
  • Cross-train staff across stations to avoid single points of failure on the line
  • Participate in staff scheduling
  • Act as chef in charge in the Executive Chef's absence, with full authority over kitchen operations during those periods

Culinary Development

  • Collaborate on new menu items, lunch specials, and seasonal offerings alongside the Executive Chef
  • Help develop, standardize, and document recipes for consistency and scalability
  • Execute special events, private dining, and group/buyout menus on the floor

Operations & Administration

  • Support kitchen administrative functions, including entering and reconciling invoices
  • Participate in food costing and contribute to margin awareness across menu items
  • Place and manage supplier orders, maintain par levels, and check deliveries against invoices
  • Own inventory management: counts, stock rotation (FIFO), and waste tracking/logging
  • Check incoming product for quality and freshness; flag and manage vendor quality issues
  • Flag equipment issues and coordinate repairs and basic preventive maintenance
  • Maintain food safety and sanitation compliance across the kitchen, including co-ownership of health inspection and Fraser Health compliance readiness
  • Ensure a clean, well-organized, well-supplied kitchen

What You Have

  • 3+ years of experience in a Sous Chef or senior line leadership role, preferably in a high-volume or upscale dining environment
  • Cook's trade certification or equivalent training and experience
  • FOODSAFE Level 1 - mandatory
  • FOODSAFE Level 2 - an asset
  • Demonstrated ability to lead, coach, and hold a team accountable
  • Comfortable with basic kitchen admin - invoicing, costing input, inventory, ordering
  • Strong multitasking ability and a calm, cooperative presence under service pressure
  • Must be legally authorized to work in Canada

Why You'll Love Working With Us

  • Competitive salary: $52,000-$58,000/year, commensurate with experience
  • Paid vacation
  • Competitive extended health and dental benefits
  • Career development and advancement opportunities within a growing hospitality group
  • Discounted or free food

Job Type: Full-time - In person
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More about this job

Responsibilities

Lead kitchen service by managing the line and pass, supervising and developing staff, and maintaining food quality, timing, and presentation. Support menu development and kitchen operations, including ordering, inventory, costing, administration, equipment upkeep, and food safety compliance.

Requirements

Requires at least three years of experience in a Sous Chef or senior line leadership role, preferably in a high-volume or upscale dining environment, plus Cook's trade certification or equivalent training and experience. FOODSAFE Level 1 is mandatory; candidates must demonstrate team leadership, basic kitchen administration skills, multitasking ability, and legal authorization to work in Canada.

Skills

  • Kitchen Leadership
  • Line Management
  • Team Coaching And Development
  • Staff Scheduling
  • Menu Development
  • Recipe Standardization
  • Food Costing
  • Invoice Reconciliation
  • Supplier Ordering
  • Inventory Management
  • Stock Rotation
  • Waste Tracking
  • Food Safety
  • Sanitation
  • Quality Control
  • Equipment Maintenance

Benefits

  • Paid Vacation
  • Extended Health Benefits
  • Dental Benefits
  • Career Development Opportunities
  • Advancement Opportunities
  • Discounted Or Free Food

Visa sponsorship

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Categories

  • Hospitality
  • Food & Beverage
  • Management & Leadership

Keywords

  • Sous Chef
  • Kitchen Leadership
  • Line Management
  • Pass And Expo
  • Menu Development
  • Seasonal Menus
  • Recipe Standardization
  • Food Costing
  • Invoice Reconciliation
  • Supplier Orders
  • Par Levels
  • Inventory Management
  • FIFO
  • Waste Tracking
  • Food Safety
  • Sanitation
  • FOODSAFE Level 1
  • FOODSAFE Level 2
  • Health Inspections
  • Fraser Health Compliance
  • Staff Scheduling
  • Hiring And Onboarding
  • Private Dining
  • Special Events
  • Equipment Maintenance
  • Seafood
  • Peruvian Cuisine
  • Japanese Cuisine

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