Buffet Restaurant $30,000 jobs in Vancouver, BC

Position Overview

The Junior Sous Chef supports the Sous Chef, Executive Chef, and Culinary Director in the daily operation of the kitchen, food production, and execution of catering events.

This is a hands-on supervisory role suited to an ambitious and motivated culinary professional who is looking to further develop their leadership and operational skills within a premium catering environment.

The Junior Sous Chef is responsible for assisting with food preparation, coordinating production tasks, supervising kitchen staff when assigned, and ensuring that all food meets the quality, consistency, and presentation standards of Cocktails & Canapés.

Working across a variety of events, menus, and production environments, this position requires flexibility, strong organizational skills, attention to detail, and a willingness to take initiative. The successful candidate will play an important role in supporting the kitchen leadership team and ensuring that every event is executed efficiently and professionally.

Key Roles & Responsibilities

1. Kitchen Operations & Team Support

• Assist the Sous Chef and senior culinary leadership with daily kitchen operations.
• Help organize and delegate daily prep tasks to kitchen staff.
• Supervise and support prep cooks, line cooks, and kitchen assistants as assigned.
• Ensure team members understand their responsibilities, production priorities, and deadlines.
• Lead by example by maintaining high standards of work ethic, organization, and professionalism.
• Support the training and development of junior kitchen staff.
• Communicate operational concerns, staffing issues, and production updates to senior management.

2. Food Preparation & Production

• Execute daily food preparation according to company recipes, specifications, and standards.
• Assist with the preparation and production of canapés, plated meals, buffets, action stations, and specialty event menus.
• Ensure consistency in flavour, portioning, presentation, and overall food quality.
• Maintain organized prep lists and production timelines.
• Assist with recipe testing, menu development, and new dish execution.
• Ensure all ingredients are properly prepared, labeled, stored, and ready for production.
• Monitor production progress and proactively identify potential delays or shortages.
• Maintain efficiency and attention to detail during high-volume production.

3. Event Preparation & Execution

• Assist with preparing and organizing food production for upcoming events.
• Review event menus, production quantities, dietary requirements, and preparation instructions.
• Assist with packing, organizing, and checking food and equipment for off-site events.
• Participate in on-site event setup, kitchen preparation, and food execution.
• Assist with coordinating food timing, plating, replenishment, and service requirements.
• Ensure food is presented to company standards throughout the event.
• Be adaptable and responsive to changing event requirements and last-minute adjustments.
• Work alongside senior chefs and event staff to ensure smooth event operations.

4. Inventory & Cost Control

• Assist with receiving, checking, and organizing incoming deliveries.
• Help maintain accurate inventory counts and storage organization.
• Follow proper FIFO rotation, labeling, and dating procedures.
• Monitor ingredient usage and communicate low stock or shortages.
• Assist with portion control and minimizing food waste.
• Ensure equipment, smallwares, and kitchen supplies are properly maintained and organized.

5. Food Safety & Workplace Standards

• Maintain proper food handling, storage, and temperature-control procedures.
• Follow all applicable Vancouver Coastal Health food safety requirements.
• Ensure proper labeling, dating, allergen identification, and cross-contamination prevention.
• Maintain cleanliness and sanitation of all workstations, equipment, and kitchen areas.
• Ensure personal hygiene and professional kitchen standards are maintained.
• Follow all company health, safety, and operational policies.

6. Communication & Professional Development

• Maintain clear and effective communication with the Sous Chef and senior culinary leadership.
• Provide regular updates on prep progress, production needs, and operational challenges.
• Ask questions and seek clarification when necessary to ensure accurate execution.
• Take ownership of assigned responsibilities and follow through on tasks.
• Demonstrate initiative and a willingness to learn all aspects of catering kitchen operations.
• Continue developing culinary, leadership, and organizational skills with the goal of progressing into a Sous Chef position.

Qualifications & Requirements

• Minimum 2–3 years of professional kitchen experience, preferably in catering, banquets, hotels, or high-volume restaurants.
• Previous supervisory or team leadership experience is preferred.
• Professional culinary training or Red Seal certification is an asset.
• Strong foundational cooking skills and understanding of professional kitchen operations.
• Experience with food preparation, canapé production, plated meals, and high-volume food service.
• Knowledge of food safety, proper food handling, and kitchen sanitation.
• Valid FoodSafe Level 1 certification.
• Strong organizational skills and attention to detail.
• Positive attitude, strong work ethic, and willingness to take direction.
• Ability to work independently and as part of a team.
• Ability to work flexible hours, including evenings, weekends, holidays, and extended event days.
• Physically capable of lifting and moving kitchen equipment, food products, and supplies.

Transportation Requirements

• Valid Class 5 BC driver's licence is mandatory.
• Reliable transportation is required to travel between the commissary kitchen, storage facilities, event venues, and off-site locations.
• Access to a personal vehicle is a strong asset.
• Willingness and ability to travel to various event venues throughout Greater Vancouver and surrounding areas.

Key Performance Expectations

• Consistent quality and presentation of all food items.
• Completion of assigned production tasks within established timelines.
• Effective communication with senior culinary leadership and kitchen staff.
• Strong organization, cleanliness, and food safety practices.
• Ability to take initiative and demonstrate increasing leadership capabilities.
• Dependable attendance, punctuality, and flexibility.
• Positive contribution to kitchen culture and overall event execution.

Pay: From $55,000.00 per year

Benefits:

• Dental care
• Extended health care
• Paid time off

Work Location: In person