Sous Chef

PNE; Vancouver; On-site; CAD 58,000 - 67,000; Full time

Job summary

A leading event organization in Vancouver seeks a Sous Chef to manage culinary operations and lead a kitchen team. The ideal candidate has over four years of experience in the Food & Beverage Industry and at least two years in a supervisory role. Responsibilities include collaborating with the Executive Chef, managing staffing, and ensuring compliance with food safety standards. This full-time position offers a competitive salary between $58,000 - $67,000 per annum.

Benefits

Flexible work environment

Opportunity for free or discounted tickets to events

Staff discounts for various activities

Competitive compensation package

Qualifications

• Minimum 4 years’ experience in the Food & Beverage Industry.
• Minimum 2 years’ experience managing staff in the Food & Beverage Industry.
• Must possess a valid Class 5 or 7 BC driver’s license.

Responsibilities

• Collaborate with Executive Chef for kitchen operations.
• Lead a kitchen team for various events and services.
• Manage kitchen staffing and scheduling.

Skills

Ability to effectively plan and oversee an efficient work schedule

Excellent communication & interpersonal skills

Strong knowledge of large scale cooking

Critical thinking

Creativity

Education

Grade 12 completion

Post-Secondary education in a related field (preferred)

Red Seal Certification (preferred)

FOODSAFE Level 1 Certification

FOODSAFE Level 2 Certification (considered an asset)

Tools

Various computer software programs including MS Office

Job description

Sous Chef; Food  and  Beverage Full-time; Permanent Date Posted: February 11, 2026

Who we are…

The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non‑profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year‑round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences.

At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community.

Why join our Team?

• Exhilarating and fun‑loving culture
• Flexible work environment
• Opportunity for free or discounted tickets to shows, events, sports games, and much more
• Staff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food Stands
• Competitive compensation package
• Opportunity to create lasting memories and friendships!

What will you do this year?

In your role as the Sous Chef, your primary accountabilities will be to:

• Collaborate directly with the Executive Chef to manage day‑to‑day culinary operations, actively participating in food preparation and kitchen supervision.
• Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences.
• Lead a kitchen team of 1 to 16 members, including dishwashers, prep‑cooks, and cooks, across both small‑scale catered function and large buffet‑style services
• Manage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees.
• Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules.
• Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs.
• Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs.
• Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters.
• Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment.
• Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations.
• Perform the function of short order cook when required to support service demands.
• Ensure PNE Uniform and Appearance Policy is always adhered to
• Performs other related duties as required

What else?

• Must have a minimum of 4 years’ experience cooking in the Food & Beverage Industry
• Must have a minimum of 2 years’ experience managing staff in the Food & Beverage Industry
• Must have successful completion of Grade 12
• Must be FOODSAFE Level 1 Certified
• Must possess a valid Class 5 or 7 BC driver’s license.
• Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cooking
• Must have the ability to effectively plan and oversee an efficient work schedule
• Must be able to stay up to date with culinary trends and optimized kitchen processes
• Must have working knowledge of various computer software programs including MS Office
• Must possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clients
• Willingness and ability to work on an event‑based work schedule will require extended hours and workweeks (weekends and late nights).
• Red Seal Certification is preferred.
• Post‑Secondary education in a related field is preferred
• FOODSAFE Level 2 Certification is considered an asset
• Successful candidates must undergo a Criminal Record Check.

Who are you?

• Organized
• Creative
• Proactive
• Skillful communicator
• Critical thinker
• Committed to striving for excellence.

Where and when to APPLY?

Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled.

Preference will be given to candidates who submit their resume/cover letter before Sunday, July 27th. We look forward to hearing from you!

Additional Information

The PNE's compensation offerings are in alignment with a pay‑for‑performance pay philosophy that recognizes individual, and teamwork performance. The role is a permanent, full‑time position with a typical salary range of $58,000 - $67,000 per annum. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements.

The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at [e-mail].