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Publié il y a 14 jours

Sous Chef

@ Viaggio Hospitality Group

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Vancouver, Colombie-Britannique

Temps plein
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SIGNAUX

Résumé des exigences :

  • 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
Source et dates

Type de source non vérifié · apify-linkedin

Date publiée par l’employeur
2026-10-30
Première détection par notre source
2026-11-14
Mise à jour du dossier source
2026-11-14

Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.

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Viaggio Hospitality Group

Toutes ses offres
ChampValeur
Offres sur Jobsy3
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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