Our sister restaurant’s, Pepino’s & La Tana is seeking a full-time Sous Chef to join our growing team.

ABOUT LA TANA

La Tana is a cozy, all-day Italian alimentari where handmade pasta, seasonal dishes, and carefully sourced wines take centre stage. From espresso and fresh bomboloni in the morning to elegant, soulful dinners in the evening, we celebrate the depth and joy of Italian culinary tradition — always with a West Coast sensibility.
Our menu is anchored by fresh pasta made daily and complemented by seasonal produce, sustainably sourced meat and seafood, and a selection of wines, vermouths, and amari that speak to the regions we draw inspiration from. With a small, open kitchen and a highly collaborative team, cooks at La Tana are involved in all aspects of the food — from production and plating to daily specials and service.
As a member of Banda Volpi — the acclaimed restaurant group behind Savio Volpe, Elio Volpe, La Tana and Pepino’s, a team recognized for creating some of Canada’s most well-regarded dining experiences. Banda Volpi (meaning “gang of foxes”) has earned a national reputation, celebrated for emphasizing thoughtful cuisine, warm hospitality, and exceptional service. The group has received numerous accolades, including Michelin recommendations, a variety of Vancouver Magazine awards, Gold at the Vancouver International Wine Festival, and placements on Canada’s 100 Best Restaurants.
We’re looking for a back-of-house team member who brings hustle, precision, and heart to everything they do. If you love working in a fast-paced kitchen, take pride in your craft, and want to be part of a tight-knit crew, we’d love to hear from you.

POSITION: SOUS CHEF (FULL-TIME)

We are looking for a dynamic, experienced Sous Chef to help lead the kitchens at Pepino’s Spaghetti House and La Tana—two unique yet connected restaurants that share a wall and a passion for Italian food and hospitality. This is a hands-on leadership role working closely with the Head Chef and Executive Chef to uphold high culinary standards, guide and mentor a talented back-of-house team, and contribute creatively to two distinct menus: one focused on Italian-American comfort classics, the other on seasonal, handmade Italian fare.
You’ll play a key part in the success of both kitchens—ensuring consistency, quality, and collaboration in a fast-paced, supportive environment.

QUALIFICATIONS:

• Minimum 2 years of experience as a Sous Chef in a high-volume kitchen, preferably with Italian-American or classic Italian cuisine
• Strong leadership skills with the ability to motivate, train, and guide kitchen staff
• Excellent knowledge of kitchen operations, including inventory management, food costing, and quality control
• Ability to work in a fast-paced, high-energy environment while maintaining a calm and organized approach
• A passion for Italian-American cuisine and understanding of traditional Italian cooking techniques
• Strong communication and interpersonal skills with both kitchen and front-of-house teams

• Assist in overseeing day-to-day kitchen operations, ensuring the highest standards of food quality, consistency, and presentation
• Supervise, train, and motivate kitchen staff to maintain a high level of performance and morale
• Support the creation and execution of new menu items, specials, and seasonal dishes
• Maintain inventory, place orders, and manage food costs to ensure kitchen profitability
• Enforce food safety standards and sanitation procedures in all areas of the kitchen
• Ensure proper kitchen equipment and supplies are maintained, and troubleshoot issues when necessary
• Foster a positive, team-oriented work environment
• Assist with ordering, prepping, and organizing ingredients and supplies
• Provide leadership during service, ensuring dishes are prepared and delivered on time