High-Volume Sous Chef — Path to Executive Chef

COMPASS GROUP CANADA; Nanaimo; On-site; CAD 34,000 - 41,000; Full time

Job summary

Compass Group Canada is seeking a Sous Chef with a minimum of five years of culinary supervisory experience to lead a team in a high-volume kitchen. The role offers potential growth toward an Executive Chef position within 1–2 years, with emphasis on quality, service, and presentation.

The candidate must be organized, detail-oriented, reliable, and a team player, with flexible availability including evenings, weekends, and early mornings.

Qualifications

• Must have four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Excellent communication skills (written and verbal).
• Able to work flexible hours to accommodate business needs, may require evening and weekend availability.

Responsibilities

• Assist the Executive Chef in the unit, taking over duties in the absence of the Executive Chef.
• Assist with inventories, pricing, cost controls, requisitioning, and equipment issuance for food production.
• Prepare and supervise the culinary team in a wide variety of foods and share knowledge with the team.
• Be involved in menu planning, operation planning, budgeting, costing and maintaining inventory levels.
• Ensure proper staffing for productivity and maintain high quality while controlling food and payroll costs.
• Maintain strong client relationships and ensure client satisfaction with service and menu options.

Skills

Organizational skills

Attention to detail

Reliability

Teamwork

Communication skills

Tools

Microsoft Office

Job description

Compass Group Canada is seeking a Sous Chef with a minimum of five years of culinary supervisory experience to lead a team in a high-volume kitchen. The role offers potential growth toward an Executive Chef position within 1–2 years, with emphasis on quality, service, and presentation.

The candidate must be organized, detail-oriented, reliable, and a team player, with flexible availability including evenings, weekends, and early mornings.