Sous Chef

Job summary

Lead daily kitchen operations and food production while coaching the culinary team and maintaining high standards for guest service, food safety, cleanliness, and presentation. Support financial performance through labor and food cost management, inventory control, menu and recipe processes, staffing, and waste reduction.

Job details

Sous Chef, Gibbons Irish Pub Vancouver, BC The MRG Group Who We Are They say you can’t buy happiness, but you can buy a round at Gibbons—and that’s pretty close. An elevated pub without the fuss: solid pours, honest food, and a welcoming room full of friends you haven’t met yet. From the first whistle to last call, Gibbons is where the neighbourhood comes together. Sláinte. Founded in 2008, The MRG Group is Canada’s largest independent entertainment company, specializing in live entertainment, hospitality, ticketing, travel, and digital media. Who You Are As Sous Chef, you will step up as the right hand in the kitchen, running daily line operations and helping set the tone for our new Vancouver location. You’ll be hands-on on the line every shift, bringing the success of our Toronto dishes to life in this incredible new venue. You take genuine pride in serving up great pub food, fostering a collaborative team culture (with good craic!), and have the drive to take true operational ownership of the kitchen. We are looking for the right individual to join us prior to opening to help build our team, shape our upcoming launch, and champion the MRG values we live by every day. Anticipated Venue Opening November 2026 What You’ll Do Motivate, develop and coach the culinary team to high standards. Oversee daily kitchen operations and food production. Support and drive culinary financial metrics, including labor, food costs and inventory control. Collaborate on menu pricing strategies, brand positioning and seasonal adjustments based on ingredient costs and sales mix. Develop and implement standardized recipes and presentation techniques, training regional teams alongside the Executive Chef and Regional Chef. Establish and enforce regular cleaning and maintenance schedules for all kitchen areas and equipment. Conduct inventory counts, maintain par levels and ensure proper storage using FIFO principles. Lead with a positive, guest first approach and deliver ongoing training aligned with company standards. Assist with recruiting, onboarding and maintaining optimal kitchen staffing levels. Maintain standard processes for menu and recipe changes in coordination with company procedures. Foster a kitchen culture focused on minimizing waste. Perform other related duties as assigned. What You Bring Culinary passion! Minimum 2-4 years of experience in a similar kitchen leadership role. Valid FoodSafe Level 1 required (Level 2 an asset). Strong computer proficiency, including POS systems, Excel, Word, and email management. Excellent attention to detail with a passion for providing "Positive Shareable Experiences." Exceptional interpersonal and professional communication skills (written and oral). Flexibility to adjust quickly to changing priorities in an evolving environment. High degree of professionalism (punctuality, strong work ethic, teamwork, clean presentation). Physical ability to reach, bend, stoop, stand for extended periods, climb stairs, and lift up to 50 lbs. What’s in it for you? Competitive compensation, including base salary plus gratuity tips and performance-based incentives. Opportunities for growth in a dynamic, fast-paced organization. A collaborative culture that celebrates creativity and innovation. Access to unique experiences across The MRG Group’s diverse portfolio. Our Commitment The MRG Group is committed to diversity, equity, and inclusion. We encourage applicants from all backgrounds to apply. If you require accommodation during the recruitment process, please contact us. We thank all applicants for their interest. Only those selected for an interview will be contacted.

What you’ll do

Lead daily kitchen operations and food production while coaching the culinary team and maintaining high standards for guest service, food safety, cleanliness, and presentation. Support financial performance through labor and food cost management, inventory control, menu and recipe processes, staffing, and waste reduction.

Requirements

Requires 2–4 years of experience in a similar kitchen leadership role and a valid FoodSafe Level 1 certification; Level 2 is an asset. Candidates should have strong computer skills, communication and interpersonal abilities, flexibility, professionalism, and the physical ability to perform kitchen duties, including lifting up to 50 pounds.

Benefits

• Competitive Compensation
• Gratuity Tips
• Performance-Based Incentives
• Growth Opportunities
• Collaborative Culture
• Access To Experiences Across The MRG Group Portfolio

Listed skills

• Inventory Control · Preferred
• Food safety · Preferred
• Microsoft Excel · Preferred
• Communication · Preferred
• Team Leadership · Preferred
• Microsoft Word · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Operations
• Team Leadership
• Coaching And Training
• Food Production
• Food Cost Control
• Labor Management
• Inventory Control
• Menu Pricing
• Recipe Standardization
• Food Safety
• POS Systems
• Microsoft Excel
• Microsoft Word
• Communication
• Recruiting And Onboarding
• Waste Reduction

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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