Sous Chef

at  The Vancouver Fish Company

Our Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks. Our Sous Chefs are hands-on with cooking and managing their teams.
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Primary Duties & Responsibilities:

• Communicates the restaurant’s vision to all team members and leads by example. Reinforces VFC values daily and inspires the team with his/her exciting vision for the restaurant’s future
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships with team members and front of house management alike
• Follows proper ordering, inventory and receiving procedures
• Manages food costs, labour costs & productivity
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Uses conflict/resolution and problem solving skills
• Other duties as assigned

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*Qualifications

• Previous Sous Chef or Chef de Cuisine experience in a similar environment
• Passion for food & culinary excellence
• High level of integrity
• Discipline and vision
• Ability to build and nurture relationships; strong team leadership and interpersonal skills
• Reputation for paying fanatical attention to detail
• Drive and takes initiative
• Exceptional communication skills with all levels of the organization
• Performs well in a performance based culture
• Is very hands on and motivates by setting the example
• Food Safe Certification

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Job Types: Full-time, Permanent
Pay: $45,000.00-$55,000.00 per year

Additional pay:

• Bonus pay
• Tips

Benefits:

• Dental care
• Extended health care
• Vision care

Experience:

• Culinary: 3 years (required)

Work Location: In perso

• Communicates the restaurant’s vision to all team members and leads by example. Reinforces VFC values daily and inspires the team with his/her exciting vision for the restaurant’s future
• Consistently monitors kitchen operations and cleanliness
• Builds and maintains relationships with team members and front of house management alike
• Follows proper ordering, inventory and receiving procedures
• Manages food costs, labour costs & productivity
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant
• Conducts recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Uses conflict/resolution and problem solving skills
• Other duties as assigne