Sous Chef

Freehouse Pubs - BC; Burnaby; On-site; CAD 52,000 - 76,000; Full time

Benefits offered by this job

Staff meals

Medical & dental benefits

Flex dollars

Freehouse venues

Job summary

Greyhound Tavern in Burnaby is seeking a hands-on Sous Chef to lead the kitchen during our opening phase. You will drive quality, freshness, sanitation, and cost control while delivering outstanding guest experiences from day one.

You will train and coach staff, participate in weekly meetings, and help with menu rollouts and special events. The role requires strong leadership, collaboration with venue chefs, and a focus on maintaining a positive work environment.

Responsibilities

• Accountable to the Head Chef and General Manager for key kitchen financial metrics: labour cost, food cost, inventory and catering
• Train and develop team members on an ongoing basis
• Attend weekly venue-level meetings and be active in all aspects of the agenda, including tabling your own ideas and commentary
• Spearhead staff food knowledge and education, and develop systems and programs to enhance it
• Assist with managing food production and prep at all venues when needed
• Maintain and build a positive working environment with all team members
• Assist with interviewing, hiring and evaluating staff at various venues
• Audit kitchens weekly, working with venue chefs to meet the goals of the business
• Assist venue chefs and GMs with forecasting sales, labour and associated costs
• Implement solutions to control food service costs
• Assist with all facets of new opening training and new menu rollouts
• Work with venue chefs to host special events and catering

Job description

The Role:

Our Sous Chefs love food, but they love people even more. Hands-on leaders in the thick of every service, they drive the success of the kitchen — keeping quality and freshness high, sanitation tight, and food and labour costs in line. They make our kitchens a fun place to learn and grow, where every cook has the chance to reach their full potential. As part of the Greyhound Tavern opening team, our Sous Chef will help build a kitchen that consistently puts out top-quality food and great guest experiences from day one.

Responsibilities

• Accountable to the Head Chef and General Manager for key kitchen financial metrics: labour cost, food cost, inventory and catering
• Train and develop team members on an ongoing basis
• Attend weekly venue-level meetings and be active in all aspects of the agenda, including tabling your own ideas and commentary
• Spearhead staff food knowledge and education, and develop systems and programs to enhance it
• Assist with managing food production and prep at all venues when needed
• Maintain and build a positive working environment with all team members
• Assist with interviewing, hiring and evaluating staff at various venues
• Audit kitchens weekly, working with venue chefs to meet the goals of the business
• Assist venue chefs and GMs with forecasting sales, labour and associated costs
• Implement solutions to control food service costs
• Assist with all facets of new opening training and new menu rollouts
• Work with venue chefs to host special events and catering

The Perks:

Because working in hospitality should actually feel good:

• Staff meals on shift
• Extended medical & dental benefits
• Health & lifestyle flex dollars
• No line, no cover at all Freehouse Collective venues