Sous Chef/Kitchen Manager

Sous Chef – New Restaurant & Café Opening

Location:
Downtown Vancouver, BC Position: Full-Time | Full Availability Required About the Opportunity We are looking for a talented, passionate, and highly motivated Sous Chef to join our team for an exciting new restaurant and café opening in downtown Vancouver. This is a hands-on leadership position for someone who takes pride in food quality, kitchen organization, creativity, and operational excellence. The ideal candidate will play a key role in building our kitchen operations, developing new menu items, maintaining high food safety standards, and ensuring consistency across all food preparation and service.

Key Responsibilities
Kitchen Operations & Leadership
- Oversee daily kitchen operations and ensure smooth, efficient service.
- Lead, train, and support kitchen staff while maintaining high performance standards.
- Work hands-on in food preparation, cooking, and service as needed.
- Establish and maintain kitchen procedures, prep lists, and production schedules.
- Ensure the kitchen is organized, clean, and ready for service at all times. Food Quality & Menu Development
- Maintain exceptional food quality, taste, presentation, and consistency.
- Actively participate in menu creation, recipe development, and seasonal specials.
- Assist with recipe standardization, portion control, and food costing.
- Bring creative ideas to improve existing dishes and introduce new products.
- Ensure all menu items meet established quality and presentation standards. Food Safety & Health Compliance
- Ensure full compliance with Vancouver Coastal Health requirements and applicable food safety regulations.
- Maintain proper food storage, temperature controls, labeling, and sanitation procedures.
- Monitor food safety records, cleaning schedules, and daily kitchen inspections.
- Ensure staff follow proper food handling and workplace safety procedures.
- Maintain a kitchen that is inspection-ready at all times. Inventory & Cost Control
- Manage food inventory, ordering, receiving, and stock rotation.
- Monitor food costs, waste, spoilage, and portion consistency.
- Maintain accurate inventory records and appropriate stock levels.
- Coordinate with suppliers to ensure product quality and timely deliveries.
- Identify opportunities to improve kitchen efficiency and profitability. Requirements
- Previous experience as a Sous Chef, Kitchen Supervisor, or similar leadership position.
- Strong culinary skills and experience in a fast-paced restaurant, café, or bakery environment.
- Knowledge of food safety regulations and kitchen sanitation standards.
- Experience with inventory management, food costing, and supplier ordering.
- Ability to train and motivate kitchen team members.
- Creative mindset with an interest in menu development and continuous improvement.
- Strong organizational skills, accountability, and attention to detail.
- Valid FOODSAFE Level 1 certification or equivalent.
- Ability to work independently and take ownership of kitchen operations. Availability – Essential Requirement Full availability and flexibility are mandatory for this position.
- Must be available to work early mornings, evenings, weekends, and holidays based on operational needs.
- Must be able to arrive at our downtown Vancouver location as early as 5:00 AM when required.
- Must have reliable transportation or a dependable commuting arrangement for early shifts.
- Must be flexible with scheduling during the opening period and as business needs evolve. What We're Looking For We want more than someone who can cook. We are looking for a reliable, proactive, and quality-driven kitchen leader who takes ownership, solves problems, and wants to be part of building a successful new food concept. This is an opportunity to contribute ideas, influence menu development, and grow with an expanding hospitality business. Pay: $43,500.00-$52,000.00 per year Application question(s):
- Can you arrive if needed to the kitchen at 5am?
- Is your availability fully open? or you have other jobs you wish to keep?

Experience:
- professional cooking: 3 years (required)
- Kitchen management : 1 year (required)
- menu design: 1 year (required) Licence/Certification:
- Food Safety Certification (required) Work

Location:
In person