LOCATION: YVR
POSITION TYPE: FULL TIME
As Jr Sous Chef, you are a key part of the kitchen leadership team, acting as second-in-command to the Sous Chef and Executive Chef and taking full ownership of kitchen operations when they are off-site. You lead line and prep cooks and BOH Supervisors during service, drive food quality, food safety, and cost control standards, and support menu execution, costing, and staff development. This role blends hands-on culinary leadership with operational and people management, and is a proving ground for future Sous Chef responsibility.
DUTIES & RESPONSIBILITIES
● Act as Manager-on-Duty for the kitchen in the absence of the Sous Chef and Executive Chef, working with the FOH managers to make service-level decisions and escalate only significant issues.
● Directly supervise, coach, and hold accountable all BOH staff, including line cooks, prep cooks, and BOH Supervisors
● Partner with the Sous Chef and Executive Chef on menu development, recipe standardization, and costing to protect food cost margins
● Own prep lists, par levels, and production planning across all kitchen stations to minimize waste and ensure consistency
● Assist in onboarding and structured training for new kitchen hires, building skill development plans for line and prep staff
● Deliver day-to-day and formal performance feedback, and participate directly in disciplinary conversations alongside the Sous Chef, Executive Chef, or HR
● Assist in managing inventory ordering, receiving, and vendor coordination, and track food cost percentage against targets set by kitchen leadership
● Build and adjust kitchen schedules balancing labour cost against forecasted volume as required
● Lead opening and closing procedures, audit checklist completion, and enforce accountability for missed standards
● Ensure full compliance with provincial food safety, sanitation, and public health requirements, including staff certification tracking
● Support execution of special events, catering, and menu launches, including staffing and prep planning
● Own resolution of guest feedback related to food quality and kitchen service, identifying and addressing recurring issues with leadership
● Provide reliable coverage and continuity of kitchen leadership across shifts
SKILLS & QUALIFICATIONS
● Minimum 3-5 years of professional kitchen experience, including at least 1 year in a supervisory or leadership capacity
● Culinary certification or Red Seal designation strongly preferred
● Valid Food Handler Certification required
● Working knowledge of food costing, inventory management, and the key drivers of kitchen profitability
● Proven ability to train, mentor, and develop kitchen staff at all levels, including other supervisors
● Strong leadership and conflict-resolution skills, with experience delivering formal feedback and supporting disciplinary processes
● Excellent organizational and multitasking skills in a high-volume, fast-paced environment
● Clear, confident communication skills across kitchen leadership, front-of-house, and guests
● Sound judgment and independent decision-making ability when senior kitchen leadership is off-site
● Flexibility to work a variety of shifts, including evenings, weekends, and holidays
● Physical stamina to stand, move, and work in a fast-paced kitchen environment for extended periods, including lifting objects up to 50 pounds
AVAILABILITY REQUIREMENTS
● This role requires flexibility to work evenings, weekends, and holidays. Typical shifts range between 6-10 hours and may extend into late night hours.
COMPENSATION, PERKS & BENEFITS
- Starting at $22.00-$24.00 per hour - based on experience
- Gratuity earnings every shift
- Exclusive industry-leading discounts accessible at all GRETA and Hudsons Canada's Pub locations, ensuring your perks extend beyond the workplace
- Referral Program
- Clear path to Sous Chef for high performers, with mentorship from the Executive Chef
- Goodlife Membership Corporate Rate
This role is a great fit for someone with proven kitchen leadership experience looking to take the next step toward a Sous Chef role. We thank all candidates for applying. Only those selected for an interview will be contacted. This job posting is not for a current, open role. We may use technology, including AI, to help review applications as part of our hiring process. These tools support our team but do not replace human review or decision-making.
Pay: $20.00-$24.00 per hour
Benefits:
- Casual dress
- Discounted or free food
- Flexible schedule
Experience:
- restaurant kitchen: 2 years (required)
Location:
- Vancouver, BC V6B 1C9 (required)
Work Location: In person
