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Added 9 mins ago
NB
Senior Director, IT Delivery and Technology Platforms
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Montreal, QC
- Full-time
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Added 9 mins ago
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- Full-time
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Added 24 mins ago
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Added 25 mins ago
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Added 54 mins ago
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Added 1 hour ago
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Added 1 hour ago
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Sous Chef
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Vancouver, BC
- $60,000 to $62,000 CAD / year
- Full-time
3+ years of experience in a Sous Chef or senior line leadership role, preferably in a high-volume or upscale dining environment
Added 1 hour ago
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Communicate progress, results and trade-offs clearly to senior leaders.
Added 1 hour ago
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Added 1 hour ago
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Added 1 hour ago
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Added 2 hours ago
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Added 2 hours ago
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Senior Electrical Estimator – Commercial Construction
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Added 2 hours ago
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Added 2 hours ago
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Sr. Health & Safety Manager
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Mississauga, ON
- $122,000 to $172,000 CAD / year
- Part-time
Provide senior health and safety leadership across the network, championing a proactive, zero-injury culture and ensuring every site operates in full compliance with federal and provincial…

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: Nov 30, 2026
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: Oct 31, 2026

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 base salary: $60,000-$62,000/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, invoicing, 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, along with Cook's trade certification or equivalent training and experience. FOODSAFE Level 1 is mandatory; candidates should also demonstrate team leadership, basic kitchen administration skills, multitasking ability, and legal authorization to work in Canada.

Skills

Kitchen Leadership
Line Management
Food Preparation
Quality Control
Staff Supervision
Coaching And Training
Staff Scheduling
Menu Development
Recipe Standardization
Invoice Reconciliation
Food Costing
Supplier Ordering
Inventory Management
Food Safety And Sanitation
Multitasking
Equipment Maintenance

Benefits

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

Visa sponsorship

Not detected in the job text

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
Fraser Health Compliance
Staff Scheduling
Hiring And Onboarding
Cook's Trade Certification
Private Dining
Special Events
Equipment Maintenance
Seafood
Peruvian Cuisine
Japanese Cuisine

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