Company Description CRAFT Beer Market brings together fresh, locally inspired food, creative cocktails, and a wide selection of craft beer from around the world in vibrant, social settings. Most locations are in historic buildings or iconic districts that serve as gathering places for community and culture. The company is deeply committed to supporting local businesses, engaging in community initiatives, contributing to charitable causes, and promoting sustainability. Team members are encouraged to help create memorable guest experiences, guided by a mission focused on excellence and a motto to “do the right thing.” CRAFT values a welcoming, inclusive environment where people can grow their careers while contributing to the communities they serve. Role Description The Sous Chef is a full-time, on-site role based at CRAFT Beer Market in Victoria, BC. This role supports the Head Chef in leading kitchen operations, including prepping and cooking menu items, overseeing line service, and ensuring food quality, consistency, and presentation. The Sous Chef helps coordinate daily service, manages inventory and ordering support, and upholds food safety and sanitation standards. Responsibilities include training and mentoring kitchen team members, promoting a positive and inclusive work environment, and collaborating on features and menu improvements. The role also involves working closely with front-of-house leadership to deliver smooth service and memorable guest experiences during busy shifts and special events.

Qualifications

Candidates should possess strong culinary skills, including experience with scratch cooking, food preparation, and plating in a high-volume or casual-upscale kitchen. Candidates should possess kitchen leadership capabilities, such as supervising line staff, supporting scheduling, and contributing to training and team development. Candidates should possess knowledge of food safety and sanitation standards, including safe food handling, cleanliness, and health regulation compliance. Candidates should possess organizational and time-management skills to handle multiple tickets, manage prep lists, and maintain calm and efficiency during peak service. Candidates should possess effective communication and collaboration skills to work closely with kitchen and front-of-house teams and foster a respectful, inclusive culture. Relevant experience as a Sous Chef, Junior Sous Chef, or senior line cook is beneficial; formal culinary education or Red Seal certification is an asset. Ability to work flexible hours, including evenings, weekends, and holidays, and to stand for extended periods and perform tasks in a fast-paced environment.