sous-chef

Jack Lonsdale's Public House; North Vancouver; On-site; CAD 52,000 - 68,000; Full time

Benefits offered by this job

Dental plan

Health care plan

Vision care benefits

Gratuities

Group insurance benefits

Free parking

Job summary

Jack Lonsdale's Public House is seeking a kitchen supervisor to oversee cooks and chefs, develop menus, and ensure high-quality meals at our North Vancouver location.

The role requires 2–3 years of relevant experience, on-site work, and formal or equivalent training in a trades-related certificate or diploma. You will lead kitchen staff, manage events, and uphold food safety standards.

Qualifications

• 2+ years of kitchen supervision and staff management.
• Experience creating and updating menus with quality standards.
• Ability to train cooks in preparation, cooking, garnishing and presentation.

Responsibilities

• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
• Create new recipes and plan menus.
• Instruct cooks in preparation, cooking, garnishing and presentation of food.
• Prepare and cook complete meals and specialty foods for events.
• Recruit and hire staff.
• Train staff in preparation, cooking and handling of food.
• Food safety and handling skills.

Skills

Supervisory experience

Menu planning

Food safety knowledge

Training staff

Education

Other trades certificate or diploma

or equivalent experience

Job description

Overview

Languages

English

Education

• Other trades certificate or diploma
• or equivalent experience

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

Tasks

• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals
• Food safety/handling skills

Benefits

Health benefits

• Dental plan
• Health care plan
• Vision care benefits

Financial benefits

• Gratuities
• Group insurance benefits

Other Benefits

• Free parking available