Sous Chef at Pacific National Exhibition

Vancouver, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

13 May, 26

Salary

67000.0

Posted On

12 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Organizational Skills, Time-Management, Kitchen Operations Supervision, Recipe Creation, Menu Planning, Supplier Coordination, Staff Management, Production Forecasting, Inventory Evaluation, Cost Analysis, FOODSAFE Compliance, Equipment Operation, Team Leadership

Industry

Entertainment Providers

Description

Job Description Sous Chef; Food & BeverageFull-time; PermanentDate Posted: February 11, 2026 Who we are… The Pacific National Exhibition is an iconic institution in BC, famous for bringing generations of people together to celebrate and build memories. This 116-year-old, non-profit organization has an annual operating budget of over $70 million dollars and generates revenue through four activity streams: the 15 day annual summer Fair which averages more than 700,000 people annually, Playland amusement park which welcomes 400,000 guests annually including Fright Nights, and a busy year-round portfolio of events including concerts, trade shows and film, cultural and community events. In total we bring over 2 million people through the site each year. The fourth activity stream is park care and facility maintenance. The PNE is proud of the work it does at Hastings Park and has a vibrant team that is passionate about events, guest experience and delivering memorable experiences. At the PNE, we strive to create an environment that reflects our organization’s core values: Enthusiasm, Excellence and Evolution. With a focus on these core values, we are committed to achieving our mission which is to “Deliver Memorable Experiences” for all who interact with the PNE whether it is our guests, our employees or the community. We are seeking a hardworking and motivated individual who has a passion for the Food & Beverage Industry and the Pacific National Exhibition (PNE). The Food & Beverage department is seeking an experienced Sous Chef with robust culinary, leadership, organizational, and time-management skills. The Sous Chef will assist in leading and supervising kitchen operations, oversee staff, assist in the creation of recipes and menus, coordinate with suppliers, and ensure the successful execution and production of all dishes. As the Sous Chef, you will play a pivotal hands-on role in the daily culinary operations, working closely with the Executive Chef and Food & Beverage Managers to deliver high-quality food experiences across various service formats and events. Your leadership, culinary expertise, and strategic planning will ensure efficient kitchen operations, staff development, and exceptional food standards. Why join our Team? Exhilarating and fun-loving culture Flexible work environment Opportunity for free or discounted tickets to shows, events, sports games, and much more Staff discounts for Playland, The Fair, and Fright Nights, as well as all PNE Food Stands Competitive compensation package Opportunity to create lasting memories and friendships! What will you do this year? In your role as the Sous Chef, your primary accountabilities will be to: Collaborate directly with the Executive Chef to manage day-to-day culinary operations, actively participating in food preparation and kitchen supervision. Partner with Food & Beverage Managers to strategize and craft recipes and menus for diverse events and audiences. Lead a kitchen team of 1 to 16 members, including dishwashers, prep-cooks, and cooks, across both small-scale catered function and large buffet-style services Manage kitchen staffing through effective scheduling, task delegation, and active involvement in recruitment, onboarding, and training of new employees. Analyze event schedules and expected guest attendance to accurately forecast production requirements. Evaluate inventory levels and ingredient availability to effectively plan production schedules. Coordinate with internal and external stakeholders to determine the costs associated with food and beverage items, including pricing, labor expenses, and overhead costs. Conduct recipe analysis to determine pricing for menu items, considering factors such as food, labor, and overhead costs. Maintain a thorough understanding of the Collective Agreements related to employees, with support from the People & Culture Department, addressing employee concerns, investigations, and disciplinary matters. Operate and demonstrate proper use of all standard kitchen equipment including ranges, ovens, fryers, steam cookers, meat slicers, dishwashers, and other related equipment. Monitor sanitation practices to ensure that employees follow FOODSAFE guidelines, standards, and regulations. Perform the function of short order cook when required to support service demands. Ensure PNE Uniform and Appearance Policy is always adhered to Performs other related duties as required What else? Must have a minimum of 4 years’ experience cooking in the Food & Beverage Industry Must have a minimum of 2 years’ experience managing staff in the Food & Beverage Industry Must have successful completion of Grade 12 Must be FOODSAFE Level 1 Certified Must possess a valid Class 5 or 7 BC driver’s license. Must have a strong understanding and knowledge of methods, materials and tools used in large scale cooking as well as short order cooking Must have the ability to effectively plan and oversee an efficient work schedule Must be able to stay up to date with culinary trends and optimized kitchen processes Must have working knowledge of various computer software programs including MS Office Must possess excellent communication & interpersonal skills to establish effective working relationships with staff, guests, and clients Willingness and ability to work on an event-based work schedule will require extended hours and workweeks (weekends and late nights). Red Seal Certification is preferred. Post-Secondary education in a related field is preferred FOODSAFE Level 2 Certification is considered an asset Successful candidates must undergo a Criminal Record Check. Who are you? Organized Creative Proactive Skillful communicator Critical thinker Committed to striving for excellence. Where and when to APPLY? Applications can be submitted via the PNE website at www.pne.ca/jobs and will be accepted until the role is filled. Preference will be given to candidates who submit their resume/cover letter before Sunday, July 27th. We look forward to hearing from you! Additional Information The PNE's compensation offerings are in alignment with a pay-for-performance pay philosophy that recognizes individual, and teamwork performance. The role is a permanent, full-time position with a typical salary range of $58,000 - $67,000 per annum. The starting salary will be based on the successful candidate’s competencies, including but not limited to knowledge, skills, experience, and internal pay structures. As a part of the PNE's total compensation package, this position may be eligible for other benefits subject to program eligibility requirements. The PNE is proud to be an equal opportunity employer, committed to creating an inclusive workforce that reflects the diverse community we proudly serve. All applicants will receive consideration for employment without regard to race, colour, national or ethnic origin, religion, sex, sexual orientation, gender identity or expression, disability, or age. If you require any support or accommodations throughout any stage of the recruitment process, please contact the People & Culture Department at hr@pne.ca.

Responsibilities

The Sous Chef will collaborate with the Executive Chef to manage daily culinary operations, actively participating in food preparation and kitchen supervision across various service formats. Key duties include leading kitchen teams, crafting recipes and menus, managing staffing through scheduling and training, and ensuring high food quality standards are met.