Sous Chef

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