POSITION OVERVIEW:

We are looking for a skilled and enthusiastic Junior Sous Chef who thrives in a fast-paced, creative environment and is passionate about food, hospitality, and leadership. As a Sous Chef at Edge Catering, you’ll be a key player in both kitchen operations and the execution of high-profile catered events. You’ll also mentor young chefs, contribute to menu innovation, and lead event crews with professionalism and pride. A positive, can-do attitude is absolutely essential to succeed in this role.

QUALIFICATIONS:

• 3–5 years of experience in a professional kitchen, with at least 1 year in a leadership or sous chef role.
• Prior experience in catering, banquets, or high-volume service strongly preferred.
• A positive, can-do attitude is mandatory — we value team players who bring energy and solutions to every challenge.
• Strong leadership, communication, and team-building skills.
• Excellent time management, organization, and multitasking abilities.
• Valid FoodSafe Level 1 .
• Flexible availability including early mornings, evenings, weekends, and holidays.
• Valid Class 5 driver’s license and comfort with loading/unloading catering equipment is an asset.

KEY RESPONSIBILITIES:

• Support the Sous Chef and Executive Chef in all aspects of kitchen operations including production, prep, inventory, ordering and quality control.
• Maintain the highest standards for food quality, consistency, and presentation.
• Lead by example with a professional, solutions-focused approach to team dynamics.
• Mentor junior kitchen staff and culinary apprentices, promoting growth and confidence.
• Ensure full compliance with Vancouver Coastal Health food safety standards.
• Collaborate with the Chefs on new menu and event-specific menus.
• Foster a positive, inclusive, and learning-focused kitchen culture.

ON-SITE CATERING & EVENT RESPONSIBILITIES:

• Participate in the planning and execution of catering orders, ensuring readiness for delivery or on-site production.
• Liaise with event planners and service teams to align on timelines, logistics, and client expectations.
• Serve as on-site culinary lead at events — managing kitchen setup, canape execution, plating, live stations, and team coordination.
• Adapt quickly and maintain food quality in unpredictable or high-pressure environments.
• Uphold a polished and professional presence at client-facing events, representing the Edge Catering brand with pride