Sous Chef

Job summary

The Sous Chef manages daily back-of-house operations, ensuring high standards of food quality, safety, and service. They provide leadership to the culinary team while overseeing inventory, costs, and staff development.

Job details

Are you a passionate culinary leader ready to take your career to the next level? Join the culinary leadership team at The Victor, and D/6 Bar & Lounge at Parq Casino, where you'll have the opportunity to lead high-performing culinary teams, uphold exceptional food standards, and play a key role in driving the success of some of Vancouver's most exciting dining destinations. POSITION OVERVIEW The Sous Chef will be responsible for the day-to-day back-of-house management of The Victor, and D/6 Bar & Lounge, providing leadership and direction to the culinary team and ensuring the highest standards of food quality, safety, and service are consistently maintained. Working closely with the Executive Chef and restaurant leadership teams, the Sous Chef will oversee culinary operations, support business growth, develop team members, and ensure efficient and cost-effective kitchen operations. This full-time leadership position requires exceptional communication, organization, and team management skills, along with a strong passion for culinary excellence. GENERAL RESPONSIBILITIES The Sous Chef is responsible for: * Directing and coordinating all food production for restaurant, catering, and commissary operations as directed by the Executive Chef. * Communicating effectively with department heads across Food & Beverage and related support and operating departments. * Supporting food-related promotions and casino initiatives while developing the skills and knowledge of the culinary team. * Ensuring food quality and food safety standards are consistently executed while maintaining food costs within targeted levels. * Maintaining effective systems and procedures for ordering, receiving, storage, preparation, and service of food. * Supporting department recruitment, selection, hiring, onboarding, training, scheduling, and performance management. * Continually evaluating and documenting the performance of culinary team members. * Managing day-to-day forecasting of revenue, labour, and operating costs and utilizing P&L information to maintain appropriate cost and revenue levels. * Effectively handling guest recovery and employee concerns with appropriate documentation and follow-up. * Monitoring equipment, inventory levels, labour requirements, and business volume to ensure all areas are properly prepared and operating efficiently. * Ensuring the culinary team receives ongoing training and development. * Establishing and maintaining presentation techniques and quality standards in partnership with the Executive Chef. * Maintaining comprehensive knowledge of menu items, recipes, pricing, food products, wine and spirits, presentation standards, internal controls, and company and departmental policies. * Ensuring all culinary operations comply with applicable health, safety, sanitation, and Vancouver Coastal Health regulations. * Leading by example and fostering a positive, professional, and collaborative kitchen environment. QUALIFICATIONS The ideal candidate will have: * 3+ years of experience in a culinary supervisory or leadership role. * Proven leadership skills with experience recruiting, training, developing, and managing culinary and stewarding teams. * Strong knowledge of butchery practices and meat procurement. * Experience in catering, banquets, or group menu development is considered an asset. * Experience working in a fast-paced, high-volume restaurant or hospitality environment. * Exceptional organizational and communication skills. * Strong multitasking abilities and the ability to adapt quickly to changing business needs. * Experience with vendor management and supplier relationships. * Culinary degree and/or Red Seal certification considered an asset. * Ability to read, write, and communicate fluently in English; additional languages are considered an asset. * FoodSafe Level 2 certification. * Strong administrative skills, including payroll, scheduling, ordering, and inventory management. * Flexible availability, including days, evenings, weekends, holidays, and extended shifts. WHY JOIN BLAU & ASSOCIATES? * Competitive salary and benefits package. * Extended health and dental benefits for eligible employees. * Employee dining discounts. * Opportunities for professional growth and career advancement. * Work alongside experienced culinary and hospitality professionals. * Lead culinary operations across some of Vancouver's premier dining and entertainment destinations. If you're an experienced culinary leader who thrives in a high-volume environment, takes pride in developing people, and is passionate about delivering exceptional food and hospitality, we want to hear from you.

What you’ll do

The Sous Chef manages daily back-of-house operations, ensuring high standards of food quality, safety, and service. They provide leadership to the culinary team while overseeing inventory, costs, and staff development.

Requirements

Candidates must have at least 3 years of culinary leadership experience and strong knowledge of butchery and kitchen administration. A FoodSafe Level 2 certification is required, and a culinary degree or Red Seal certification is preferred.

Benefits

• Competitive salary • Extended health benefits • Dental benefits • Employee dining discounts • Professional growth opportunities

Listed skills

• Organization · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Communication · Preferred
• Multitasking · Preferred
• Payroll · Preferred
• Inventory management · Preferred
• scheduling · Preferred
• Forecasting · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Food safety
• Kitchen management
• Butchery
• Menu development
• Staff training
• Performance management
• Inventory management
• Scheduling
• Payroll
• Vendor management
• Cost control
• Forecasting
• Communication
• Organization
• Multitasking
• Menu Planning
• Butchering
• Food Quality Assurance And Control
• Culinary Management
• Profit And Loss (P&L) Management
• Red Seal Certification
• Administrative Functions
• Internal Controls
• Management
• Procurement
• Training And Development
• Performance Management
• Food Safety And Sanitation
• Leadership
• Inventory Management
• Employee Onboarding
• Operating Cost
• Operations
• Sanitation
• Restaurant Operation
• Supplier Relationship Management
• Team Management
• Coordinating
• Vendor Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Administrative
• Sous Chef
• Chefs
• Chefs and Head Cooks