Sous Chef, Vancouver Island Conference, Full time

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

We are a large volume kitchen seeking a Sous Chef with a minimum of 5 years of experience. We pride ourselves on excellent food quality, service, and presentation.

This roll has the potential to evolve into an Executive Chef position in the next 1-2 years.

We are looking to hire someone that possesses excellent organizational skills, great attention to detail, is reliable, conscientious and works well in a team environment.

Preference will be given to applicants that possess these qualities as well as flexible availability. Must be willing to work evenings, weekends and early mornings.

Now, if you were to come on board as one of ourSous Chefs, we’d ask you to do the following for us:

• Assist the Executive Chef in the unit, taking over the Executive Chef's duties in his/her absence.
• Assist the Executive Chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be ourSous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• 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.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, may require evening and weekend availability.

The hourly wage range for this position is $25 to $30. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.