Executive Sous Chef

6 hours ago

Port Coquitlam, British Columbia, Canada Westwood Plateau Full time

Job Summary:

The Executive Sous Chef is a key member of the culinary team, responsible for ensuring seamless food operations and exceptional guest experiences. Reporting directly to the Sous Chef, this individual will oversee daily kitchen activities, supervise cooking staff, and maintain high standards of quality and safety.

Key Responsibilities:

  • Coordinate menu planning, inventory management, and food preparation to meet culinary standards.
  • Supervise cooks, front-of-house staff, and dishwashers, providing guidance and support as needed.
  • Maintain accurate records of food costs, inventory levels, and kitchen equipment maintenance.
  • Collaborate with the Sous Chef to develop and implement recipes, menus, and promotions.
  • Ensure compliance with health and safety regulations, maintaining a clean and safe kitchen environment.
  • Cultivate strong relationships with suppliers, negotiating prices and ensuring timely deliveries.
  • Monitor kitchen performance, identifying areas for improvement and implementing solutions.
  • Promote a positive work culture, fostering open communication and teamwork among kitchen staff.

Requirements:

  • Red Seal journeyman cook certification.
  • 6+ years of experience in high-volume kitchens, preferably in senior roles.
  • Excellent knowledge of soups, sauces, and international cuisine.
  • Able to cook complex dishes, including rack of lamb, tuna, and steaks to desired doneness.
  • Demonstrated ability to manage food costs, inventory, and labor expenses.
  • Strong leadership and communication skills, with experience mentoring junior staff.

Benefits:

The successful candidate can expect a competitive salary range of $60,000-$80,000 per year, depending on experience, plus benefits and opportunities for professional growth.

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