Sous Chef

Job summary

Support the Executive Chef by directing food production and coordinating daily back-of-house operations, ensuring food quality, presentation, and safety standards. Manage culinary staff, inventory, ordering, costs, and operational forecasts while supporting business growth and resolving guest or employee issues.

Job details

Are you passionate about culinary excellence, creative presentation, and delivering an exceptional dining experience? Join us as a Sous Chef at The Victor, one of Vancouver’s premier dining destinations! Company Overview Blau & Associates oversees the Food and Beverage operations at Parq Casino, including The Victor. The Victor represents the ultimate in a classic North American Steak & Seafood experience. The Victor features a contemporary and seasonally inspired menu highlighting a wide array of Pacific Northwest seafood and a tiered selection of specialty steaks. An elegant bar offers premium libations, cutting-edge cocktails, and an extensive selection of champagnes and wines. The Victor boasts a vibrant energy that echoes and amplifies the vitality of the city of Vancouver, overlooking False Creek and a 30,000-square-foot rooftop urban park. What We Offer Comprehensive health, dental, and vision care benefits Flexible work-life balance Paid vacation Career growth and development opportunities Associate Recognition Events, including an amazing Holiday Party! Associate discounts at Parq Position Overview The Sous Chef will be responsible for supporting the Executive Chef in the overall management of back-of-house operations and coordinating the daily activities of the culinary team. In addition to daily kitchen management, the Sous Chef will work as part of the management team to build sales, control costs, maintain high culinary standards, and grow the business. The Sous Chef’s responsibilities include overseeing food preparation and service, ensuring consistency in quality and presentation, managing inventory and ordering supplies, and supporting the development of culinary team members. This full-time position requires excellent communication, leadership, organization, and team management skills, along with the ability to maintain the highest culinary standards in a fast-paced environment. Responsibilities Effectively directs and coordinates all food production for restaurant, catering, and commissary operations as directed by the Executive Chef. Oversees the preparation of menu items according to established guidelines for quality, portion size, presentation, and food safety. Effectively communicates with department heads in food services, beverage, and related support and operating departments. Oversees food-related promotions supporting the casino and develops the skills and knowledge of cooks. Ensures food quality and food safety measures are executed while maintaining food costs at targeted levels. Maintains systems and procedures for ordering, receiving, storage, preparation, and service of food. Oversees department selection, hiring, training, standards and procedures, evaluating, and scheduling processes. Continually evaluates and documents the performance of all culinary positions. Is knowledgeable in the day-to-day forecasting of revenue, associated labour, and operating costs. Uses the P&L as a tool to maintain proper cost and revenue levels. Effectively handles guest recovery and employee issues with appropriate documentation and follow-up. Continually evaluates equipment, stock levels, labour, and business volume forecasting, taking appropriate actions to ensure all areas are prepared and in working order. Ensures the Culinary Management team is properly trained and developed. Establishes presentation techniques and quality standards along with the Executive Chef. Demonstrates comprehensive knowledge of products offered, including food recipes, prices, presentation, internal control procedures, and all company and department policies. Ensures all operations follow safety and health guidelines in accordance with Vancouver public health and sanitation regulations. Qualifications 2+ years of experience in a supervisory culinary role Solid leadership skills and experience recruiting, training, and managing culinary and stewarding teams Experience in butchering practices and meat procurement Catering, banquet, or group menu experience is an asset Experience in a fast-paced, high-volume environment Exceptional organizational and communication skills Adaptable individual with strong multitasking skills Experience in vendor management Strong knowledge of food preparation, kitchen operations, food safety, and culinary standards We look forward to hearing from you!

What you’ll do

Support the Executive Chef by directing food production and coordinating daily back-of-house operations, ensuring food quality, presentation, and safety standards. Manage culinary staff, inventory, ordering, costs, and operational forecasts while supporting business growth and resolving guest or employee issues.

Requirements

Requires at least two years of supervisory culinary experience, with leadership experience recruiting, training, and managing culinary and stewarding teams. Candidates should have strong kitchen operations, food safety, organization, communication, and vendor management skills; butchering and meat procurement experience are required, while catering, banquet, or group menu experience is an asset.

Benefits

• Health Care Benefits
• Dental Care Benefits
• Vision Care Benefits
• Flexible Work-Life Balance
• Paid Vacation
• Career Growth And Development Opportunities
• Associate Recognition Events
• Associate Discounts

Listed skills

• Cost Control · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Kitchen Operations
• Food Preparation
• Food Safety
• Food Quality Control
• Inventory Management
• Ordering And Receiving
• Cost Control
• Revenue Forecasting
• Team Management
• Recruiting And Hiring
• Training And Development
• Scheduling
• Vendor Management
• Butchering
• Communication

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership