Sous Chef

Stanley Park Brewing Restaurant & Brewpub; Vancouver; On-site; CAD 45,000 - 60,000; Full time

Job summary

A popular restaurant in Vancouver is seeking an experienced Sous Chef to manage kitchen operations. The ideal candidate has a minimum of 3 years in a professional kitchen, strong communication skills, and Food Safe certification. Join a dynamic team in a great location near Stanley Park, with responsibilities including staff training, food cost control, and maintaining high food quality standards.

Qualifications

• Minimum of 3 years’ experience in a professional kitchen.
• Strong communication skills, both verbal and written.
• Proficient working knowledge of Microsoft Office, Word and Excel.

Responsibilities

• Ensure all kitchen positions execute routines and daily checklists.
• Assist HC with kitchen recruitment and training.
• Monitor sales trends and manage kitchen staff schedules.

Skills

Strong communication skills

Proficient in Microsoft Office

Knowledge of Optimum

Education

Food Safe Level 1

Occupational First Aid Level 1

Job description

Job Description

Job Description

JOB DESCRIPTION

We are currently seeking an experienced Sous Chef to join us at Stanley Park Brewing Restaurant & Brewpub in Vancouver!

Located at the Beach Avenue entrance of Stanley Park, our Brewpub & Restaurant is nestled amongst the pitch & putt, lawn bowling and tennis courts, and just steps away from some of the best recreational trails and viewpoints in Vancouver.

The Sous Chef (SC) is responsible for all kitchen operations at their specific location in support of the Head Chef (HC). He or she has the autonomy to make decisions that will positively impact the business in areas of guest satisfaction and food quality and is responsible for ensuring the profitability and cleanliness of the kitchen in alignment with the HC. Further the SC is responsible for assisting the HC in staffing, training and development of all kitchen positions.

Responsibilities

• Ensuring all kitchen positions execute routines and complete daily, weekly and monthly checklists and log out reports.
• Managing profit reporting and participation in monthly profit meetings.
• Assisting the HC with all areas of kitchen recruitment and training, including interviewing, orientations, onboarding and continued training and development.
• Assisting the HC with conducting monthly environment audits as per JRG and local health protection standards, including cooking line, prep areas, storage areas, prep halls, loading docks, exterior compounds, coolers and freezers.
• Assisting the HC with controlling food costs by reviewing portion control, minimizing waste and conducting weekly food inventory counts and variances are investigated.
• Tracking QSA’s and provide follow up training and improvements.
• Managing kitchenware and disposables budgets.
• Assisting the HC with managing kitchen staff schedule, overtime and labour targets.
• Monitoring sales trends and forecasts sales to ensure schedules are written to achieve sales and labour targets.
• Maintain high level food quality and presentation in accordance with organization’s standard recipes and specifications.

Supervisory Responsibilities

• Supervising team of 5 or more

Requirements

• Minimum of 3 years’ experience in a professional kitchen
• Food Safe Level 1
• Occupational First Aid Level 1 considered an asset!
• Proficient working knowledge of Microsoft Office, Word and Excel, SharePoint
• Knowledge of Optimum considered an asset
• Strong communication skills, both verbal and written

About the Company

Joseph Richard Group is a collection of unique hospitality ventures owned by André Joseph Bourque and Ryan Richard Moreno. With first-class offerings, an acclaimed culinary team, and a genuinely kind-hearted service team, our mission is to make this your moment!