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
