JOIN THE HENRY PUBLIC HOUSE – WE’RE HIRING A SOUS CHEF!

Location: Cloverdale, BC
We are seeking an experienced Sous Chef to join our culinary team at The Henry, a vibrant public house in the heart of Cloverdale. If you’re passionate about culinary excellence, have a keen eye for detail, and thrive in a fast-paced environment, we want to hear from you!

READY TO JOIN OUR TEAM?

If you’re an experienced culinary professional who thrives in a leadership role and is looking for a great opportunity in a vibrant, team-oriented environment, we want to hear from you. Please be sure to include an up to date resume with your application.

REQUIREMENTS

• Previous leadership/supervisory experience in a professional kitchen
• A minimum of 3 years’ culinary experience
• Food Safe Level 1 certification
• Occupational First Aid, Level 1 considered an asset
• Working knowledge of MS Office (Outlook, Word, and Excel)
• Strong communication skills and the ability to lead a team effectively
  Joseph Richard Group is a collection of unique hospitality ventures owned by André Joseph Bourque and Ryan Richard Moreno. With first-class offerings, an acclaimed culinary team, and a genuinely kind-hearted service team, our mission is to make this your moment

THE ROLE:

As Sous Chef, you’ll be responsible for supporting the Head Chef in all kitchen operations, ensuring a seamless and efficient culinary experience. You’ll have the autonomy to make decisions that directly impact guest satisfaction, food quality, and profitability, while maintaining a clean and organized kitchen environment.

Your key responsibilities will include:

• Overseeing kitchen operations and ensuring all team members complete daily, weekly, and monthly checklists and log reports
• Managing profit reporting and actively participating in monthly profit meetings
• Assisting with kitchen recruitment, training, and staff development, including interviewing, orientations, onboarding, and ongoing training
• Conducting monthly audits in compliance with JRG and local health standards, including cooking lines, prep areas, storage, coolers/freezers, and more
• Controlling food costs through portion control, waste reduction, and weekly inventory management
• Tracking QSA’s (Quality Service Audits) and providing follow-up training to improve kitchen performance
• Managing kitchenware and disposables budgets
• Assisting with scheduling, overtime management, and achieving labour targets based on sales forecasts
• Ensuring high-quality food presentation and consistency in accordance with company standards

SUPERVISORY RESPONSIBILITIES:

• Supervise and lead a kitchen team of 5 or more staff members, ensuring smooth daily operations and a positive working environment