Sous Chef

Shaughnessy Restaurant is looking to add an experienced and passionate Sous Chef to our culinary team. Reporting to the Head Chef, the Sous Chef will help plan and direct food preparation and cooking activities, supervise and instruct kitchen staff, and ensure that all dishes leaving the kitchen meet Shaughnessy Restaurant's quality and presentation standards. The ideal candidate is a motivated, hands-on culinary leader who can manage kitchen operations, maintain food safety standards, and contribute to menu development for our seasonally inspired dining experience.

JOB TITLE: Sous Chef

NO. OF POSITIONS: 1

JOB DESCRIPTION AND DUTIES:

• Work closely with the Head Chef on seasonal menu changes, developing new dishes and adjusting recipes to suit available ingredients, service needs and the restaurant's culinary direction.
• Take an active role in preparing and cooking complete meals and specialty dishes for regular dining, private functions and special events, while maintaining consistency in taste, portioning and presentation.
• Organize the kitchen team during service by assigning priorities, coordinating preparation and providing day-to-day direction to cooks and other kitchen staff.
• Keep track of food and kitchen supplies, identify upcoming requirements and arrange requisitions so adequate stock is available for regular service and scheduled events.
• Coach kitchen staff on preparation methods, cooking procedures, garnishing and plating, helping ensure dishes are prepared consistently across different shifts.
• Introduce cooks to updated preparation methods, cooking techniques and kitchen equipment, providing practical demonstrations when required.
• Review prepared dishes during service and address issues with cooking, portioning or presentation before food leaves the kitchen.
• Support the preparation and presentation of specialty dishes and food displays for weddings, banquets and other functions hosted by the restaurant.
• Coordinate with the Head Chef and kitchen team throughout service to manage timing, respond to changing priorities and keep food preparation running efficiently.
• Ensure ingredients are received, stored and rotated appropriately and that kitchen staff follow established food handling, sanitation and hygiene procedures.
• Monitor ingredient usage and kitchen inventory to help reduce unnecessary waste while maintaining sufficient supplies for daily operations.
• Provide ongoing guidance and training to cooks and other kitchen staff to support consistent preparation practices, safe equipment use and efficient kitchen operations.
• Monitor kitchen equipment during daily operations and bring maintenance or repair requirements to management's attention.
• Maintain an organized and professional kitchen environment and assist the Head Chef with other culinary responsibilities related to daily restaurant and event operations.

 

TERMS OF EMPLOYMENT: Permanent, Full-time, Long-term.

HOURS OF WORK: 35 hours per week

 

WAGES: $38.50 per hour

 

OVERTIME: Overtime pay as required under the British Columbia Employment Standards Act.

VACATION: Vacation entitlement and vacation pay in accordance with the British Columbia Employment Standards Act (minimum 4% vacation pay).

STATUTORY HOLIDAYS: Statutory holiday entitlement and pay in accordance with the British Columbia Employment Standards Act.

 

BENEFITS PACKAGE:

• Coverage under WorkSafeBC (Workers' Compensation) provided by employer.

 

LOCATION OF WORK: 5251 Oak St, Vancouver, BC V6M 1A2, Canada

 

ANTICIPATED START DATE OF EMPLOYMENT: As soon as possible.

EDUCATION, EXPERIENCE AND LANGUAGE REQUIREMENTS:

• Completion of secondary school is required.
• A minimum of 2 years of experience in a Sous Chef or similar supervisory cooking position is required.
• A culinary diploma or equivalent training will be considered an asset.
• Ability to communicate in English.

 

WORKING CONDITIONS AND PHYSICAL CAPABILITIES:

• Repetitive tasks
• Attention to detail
• Work under pressure
• Combination of sitting, standing, walking, bending
• Standing for extended periods
• Capable of lifting/pushing heavy objects weighing over 40 lbs
• Sometimes work in a noisy and distracting environment
• Work independently with minimal or no supervision
• Use their hands to handle, control, or feel objects, tools, or controls
• Spatial awareness and ability to navigate a busy kitchen

 

ADDITIONAL SKILLS AND OTHER REQUIREMENTS:

• Strong menu planning and culinary development skills.
• Effective inventory and cost control skills.
• Effective interpersonal and staff training/leadership skills.
• Client focus and dependability.
• Must be a team player, flexible, reliable and organized.
• Must be available before and after hours to open and close the restaurant as required.
• Must be available for all hours of operation including overtime and weekend work as required.

 

If interested in this position, please apply by email with a resume and cover letter. Only qualified candidates will be contacted.

If this opportunity interests you, and you meet all of the above requirements, please submit your resume and a cover letter by email to us at shaughnessyrestaurant@outlook.com.

We thank all applicants for their interest in the position; however, only those selected for interviews will be contacted.