Sous Chef

Job summary

Assist the Head Chef with planning and preparing nutritious meals, including food preparation, cooking, portioning, plating, and coordinating production schedules for timely delivery. Maintain inventory, cleanliness, and food safety; support kitchen staff and volunteers; and contribute to menu development, cost-effective ingredient use, and consistent meal quality.

Job details

Company Description Langley Meals on Wheels Services Society is a charitable, non-profit organization that has been proudly serving the Langley community since 1979. The society provides affordable menu plans and social meal programs designed to support community members who benefit from reliable, nutritious food services. Its programs help promote independence, social connection, and well-being for individuals who may face barriers to accessing regular meals. Team members contribute directly to food security and community care in a supportive, mission-driven environment. Role Description The Sous Chef is a full-time, on-site role located in Aldergrove, BC, supporting the daily kitchen operations for Langley Meals on Wheels Services Society. This role assists the Head Chef with planning and preparing nutritious meals that meet organizational standards and dietary requirements. Daily tasks include food preparation, cooking, portioning, and plating, as well as coordinating production schedules to ensure timely delivery of meals. The Sous Chef helps maintain inventory, oversee kitchen cleanliness and food safety practices, and support the training and guidance of kitchen staff and volunteers. The role also contributes to menu development, cost-effective use of ingredients, and continuous improvement of meal quality and consistency. Qualifications Professional culinary training or equivalent experience in a commercial or institutional kitchen. Strong skills in meal preparation, cooking techniques, and food presentation with a focus on nutritious, large-batch cooking. Knowledge of food safety, sanitation standards, and safe food handling practices; Food Safe or equivalent certification preferred. Experience with kitchen organization, inventory management, and maintaining efficient workflows. Ability to support, guide, and collaborate with kitchen staff and volunteers in a fast-paced environment. Strong time management, attention to detail, and ability to follow and adapt recipes to meet dietary needs. Effective communication skills and a collaborative approach to working with a diverse team. Physical ability to stand for extended periods and lift moderate weights as required in a kitchen setting. Commitment to the mission of serving the community and supporting clients with dignity and respect.

What you’ll do

Assist the Head Chef with planning and preparing nutritious meals, including food preparation, cooking, portioning, plating, and coordinating production schedules for timely delivery. Maintain inventory, cleanliness, and food safety; support kitchen staff and volunteers; and contribute to menu development, cost-effective ingredient use, and consistent meal quality.

Requirements

Professional culinary training or equivalent commercial or institutional kitchen experience is required, along with strong cooking, food presentation, food safety, kitchen organization, and inventory skills. The role also calls for effective teamwork, communication, time management, attention to detail, adaptability to dietary needs, physical ability to perform kitchen duties, and a commitment to serving the community with dignity and respect; Food Safe or equivalent certification is preferred.

Listed skills

• Food safety · Preferred
• Sanitation · Preferred
• Inventory management · Preferred
• Time management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Meal Preparation
• Cooking Techniques
• Food Presentation
• Large-Batch Cooking
• Food Safety
• Sanitation
• Safe Food Handling
• Kitchen Organization
• Inventory Management
• Workflow Coordination
• Staff Training and Guidance
• Menu Development
• Cost-Effective Ingredient Use
• Time Management
• Dietary Adaptation
• Communication and Collaboration

Job areas

• Food & Beverage
• Hospitality
• Social Services