Sous Chef

Job summary

The Sous Chef will lead kitchen operations, manage the line during service, and ensure high standards of food quality and presentation. They are also responsible for staff training, inventory management, and collaborating on menu development with the Executive Chef.

Job details

SOUS CHEF — Ancora Waterfront Dining & Patio Who We Are Viaggio Hospitality Group is one of British Columbia's largest hospitality companies, operating a growing portfolio of distinct concepts unified by a commitment to exceptional service, quality, and hospitality — from upscale dining and boutique hotels to golf, nightlife, and retail. Notable properties include the Downtown Moda Hotel, Ancora Waterfront Dining & Patio, Howe Sound Brewing, Viti Wine & Lager, and Birchbank Golf Course. The Opportunity Ancora Waterfront Dining & Patio, recognized as one of Vancouver's finest dining experiences with innovative seafood and Peruvian and Japanese influences, is seeking an experienced, hands-on Sous Chef to help lead our kitchen. This is a working leadership role: you'll run the line, develop the team, and share real accountability for kitchen operations alongside the Executive Chef. What You'll Do Kitchen Leadership & Line Management Manage and run the line during service, ensuring consistency, timing, and presentation standards are met Run the pass/expo as needed, calling tickets and quality-checking plates before they leave the kitchen Supervise all kitchen staff, including holding Chefs de Partie (CDP) accountable for their stations, food safety, and sanitation obligations Coach, train, and develop cooks and kitchen staff; support hiring and onboarding Cross-train staff across stations to avoid single points of failure on the line Participate in staff scheduling Act as chef in charge in the Executive Chef's absence, with full authority over kitchen operations during those periods Culinary Development Collaborate on new menu items, lunch specials, and seasonal offerings alongside the Executive Chef Help develop, standardize, and document recipes for consistency and scalability Execute special events, private dining, and group/buyout menus on the floor Operations & Administration Support kitchen administrative functions, including entering and reconciling invoices Participate in food costing and contribute to margin awareness across menu items Place and manage supplier orders, maintain par levels, and check deliveries against invoices Own inventory management: counts, stock rotation (FIFO), and waste tracking/logging Check incoming product for quality and freshness; flag and manage vendor quality issues Flag equipment issues and coordinate repairs and basic preventive maintenance Maintain food safety and sanitation compliance across the kitchen, including co-ownership of health inspection and Fraser Health compliance readiness Ensure a clean, well-organized, well-supplied kitchen What You Have 3+ years of experience in a Sous Chef or senior line leadership role, preferably in a high-volume or upscale dining environment Cook's trade certification or equivalent training and experience FOODSAFE Level 1 — mandatory FOODSAFE Level 2 — an asset Demonstrated ability to lead, coach, and hold a team accountable Comfortable with basic kitchen admin — invoicing, costing input, inventory, ordering Strong multitasking ability and a calm, cooperative presence under service pressure Must be legally authorized to work in Canada Why You'll Love Working With Us Competitive salary: $52,000-$58,000/year, commensurate with experience Paid vacation Competitive extended health and dental benefits Career development and advancement opportunities within a growing hospitality group Discounted or free food Job Type: Full-time — In person

What you’ll do

The Sous Chef will lead kitchen operations, manage the line during service, and ensure high standards of food quality and presentation. They are also responsible for staff training, inventory management, and collaborating on menu development with the Executive Chef.

Requirements

Candidates must have at least 3 years of experience in a senior line leadership role and possess a Cook's trade certification. A mandatory FOODSAFE Level 1 certification is required, along with strong administrative and team management skills.

Benefits

• Paid vacation • Extended health benefits • Dental benefits • Discounted or free food

Listed skills

• Food safety · Preferred
• Quality Control · Preferred
• Sanitation · Preferred
• Inventory management · Preferred
• scheduling · Preferred
• invoicing · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen leadership
• Line management
• Menu development
• Food safety
• Sanitation
• Inventory management
• Staff training
• Food costing
• Invoicing
• Supplier management
• Quality control
• Scheduling
• Culinary operations
• Team development

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership