Jobs in Burnaby, BC

Job summary

The Junior Sous Chef supports daily culinary operations by supervising the team, ensuring food quality standards, and managing inventory. They also assist with menu development, staff training, and maintaining compliance with health and safety regulations.

Job details

Company Description Reporting to the Sous Chef and Executive Chef, the Junior Sous Chef is responsible for supporting the daily culinary operations of Botanist while ensuring the highest standards of food quality, consistency, and service. Job Description What is in it for you: Be part of a progressive hotel that embraces the culture and vibrancy of one of Canada’s most beautiful cities, Vancouver, proudly recognized as a Great Place to Work, and the first hotel in North America to achieve Single-Use Plastic Free Certification Opportunities to work a variety of high-profile events and large-scale functions A competitive salary, starting from $77,000.00 per annum Complimentary work meals through our Colleague Dining Program Exclusive access to the Pacific Northwest Food & Beverage Discount Program, offering 50% off at participating dining destinations in Vancouver, Victoria, and Whistler TransLink monthly pass reimbursement program Extensive benefits package, including health, paramedical, dental, vision, life, and disability insurance (eligibility requirements apply) Company-matched pension plan and the opportunity to enroll in the Group RRSP (eligibility requirements apply) A complimentary hotel stay with breakfast for two through our BE OUR GUEST program for newly hired colleagues Opportunities to participate in sustainability, charity, and community engagement initiatives Access to world-class culinary training, mentorship, and career development opportunities across Fairmont and Accor’s global portfolio Opportunity to lead within a luxury, high-profile banquet operation Work alongside a collaborative and professional culinary team in a luxury environment where precision, pride, and guest experience set the standard Enjoy discounted room rates at Fairmont hotels worldwide and special colleague rates across other Accor properties What you will be doing: Assist in leading and supervising the culinary team during daily operations. Ensure all dishes are prepared and presented according to Botanist's culinary standards and recipes. Support the Sous Chef with scheduling, training, coaching, and performance development of colleagues. Maintain exceptional food quality, consistency, and portion control. Monitor inventory levels, minimize waste, and assist with ordering and receiving products. Ensure compliance with all food safety, sanitation, and health regulations. Foster a positive, respectful, and collaborative working environment. Assist in menu development, recipe testing, and seasonal offerings. Maintain a clean, organized, and efficient kitchen at all times. Support service during high-volume periods while maintaining luxury service standards. Demonstrate a commitment to continuous improvement and operational excellence. Perform other duties as assigned. Qualifications Your experience and skills include: Previous leadership experience in a high-volume, upscale restaurant or luxury hotel kitchen. Strong culinary knowledge with a passion for seasonal and locally sourced ingredients. Excellent organizational and time-management skills. Ability to lead, coach, and motivate a diverse culinary team. Strong communication and interpersonal skills. Food Safe Level 1 certification (or ability to obtain). Ability to work flexible schedules, including evenings, weekends, and holidays. Additional Information Your team and working environment: Botanist is an award-winning restaurant recognized for its innovative cuisine, exceptional service, and commitment to sustainability. As a Sous Chef, you'll work alongside an exceptional culinary team dedicated to pushing creative boundaries while delivering unforgettable dining experiences. Visa Requirements: Must be legally eligible to work in Canada. The hotel is unable to assist candidates in obtaining Canadian work authorization. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

What you’ll do

The Junior Sous Chef supports daily culinary operations by supervising the team, ensuring food quality standards, and managing inventory. They also assist with menu development, staff training, and maintaining compliance with health and safety regulations.

Requirements

Candidates must have previous leadership experience in a high-volume, upscale restaurant or luxury hotel kitchen. A Food Safe Level 1 certification is required, along with strong organizational skills and the ability to work a flexible schedule.

Benefits

• Health insurance
• Paramedical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Company-matched pension plan
• Group RRSP
• Complimentary work meals
• Food & beverage discount program
• TransLink monthly pass reimbursement
• Complimentary hotel stay
• Discounted room rates

Listed skills

• Time management · Preferred
• Budgeting · Preferred
• interpersonal skills · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Menu development
• Food safety compliance
• Inventory management
• Staff training
• Performance development
• Recipe testing
• Time management
• Communication
• Interpersonal skills
• Quality control
• Kitchen organization
• Budgeting
• Waste reduction
• Team motivation
• Menu Planning
• Food Quality Assurance And Control
• Inventory Monitoring
• Service Standards
• Botany
• Continuous Improvement Process
• Food Safety And Sanitation
• Leadership
• Innovation
• Interpersonal Communications
• Mentorship
• Operational Excellence
• Operations
• Sanitation
• Coaching
• Restaurant Operation
• Time Management
• Scheduling
• Hotel Kitchen

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Soil / Plant Scientist
• Environmental Protection Professionals
• Soil and Plant Scientists