Seafood Restaurant jobs in West Vancouver, BC

Job Summary

Como Ultramar is the new sister restaurant of Como Taperia, a MICHELIN Guide-recommended restaurant and an official Restaurants from Spain-certified restaurant, recognized by the Spanish government. At Como, we put great workplace culture and a strong team environment first.

Como Ultramar is inspired by the flavours, traditions, and culinary culture of Northern Spain, Madrid, and beyond. Our food is centred around exceptional seafood, charcoal grilling, and precise, ingredient-driven cooking, simply presented on the plate. Our approach emphasizes quality ingredients, bold flavours, thoughtful preparation, and a high standard of execution, with a custom charcoal grill at the heart of the kitchen.

We are looking for a talented, motivated, and hands-on Sous Chef to join our kitchen leadership team. The ideal candidate is an experienced cook and confident leader who takes pride in their craft, values teamwork, and understands what it takes to operate a professional kitchen.

This is a leadership role for someone who can run service independently, support the Head Chef in overseeing daily operations, develop the kitchen team, and maintain consistent culinary and operational standards. We are looking for someone who takes initiative, leads by example, and takes ownership of their responsibilities while working collaboratively with the Head Chef and management.

What We Are Looking For

We are looking for someone who takes pride in their work and understands that a successful kitchen depends on preparation, consistency, communication, and teamwork.

The ideal candidate is proactive, organized, detail-oriented, and comfortable taking responsibility. They should be able to lead a busy service, support and develop the kitchen team, identify opportunities for improvement, and work closely with the Head Chef to maintain Como Ultramar's standards.

We value individuals with a strong culinary foundation, a willingness to learn, creative thinking, and a genuine commitment to building a strong kitchen culture.

Role Expectations

The Sous Chef will work closely with the Head Chef and management, taking significant responsibility for daily kitchen leadership, service execution, team development, and operational organization.

The Sous Chef is expected to lead service independently, take ownership of assigned areas, and contribute to the continued development of the kitchen while working collaboratively with the Head Chef and management.

Key ResponsibilitiesKitchen Leadership & Team Management

• Lead and supervise the kitchen team during daily service, ensuring smooth operations, consistent execution, and high standards.
• Support the Head Chef in overseeing daily kitchen operations and assume leadership when required.
• Delegate responsibilities, establish clear expectations, and hold team members accountable.
• Train, mentor, and develop kitchen staff through constructive feedback and hands-on leadership.
• Assist with hiring, onboarding, scheduling, and performance management.
• Lead pre-service meetings and communicate reservations, menu changes, specials, prep priorities, and service expectations.
• Foster a professional, respectful, collaborative, and high-performing kitchen environment.

Daily Kitchen Operations & Service

• Lead service confidently and independently, maintaining standards for food quality, presentation, timing, and execution.
• Ensure all stations are properly prepared, organized, and stocked before service.
• Oversee prep lists, production schedules, mise en place, and kitchen workflow.
• Monitor ticket times and communication between stations to maintain efficient service.
• Maintain standardized recipes, portion sizes, plating specifications, and preparation methods.
• Resolve service issues quickly and professionally while maintaining composure under pressure.
• Maintain a hands-on presence on the line and assist with preparation and cooking as required.
• Ensure opening, closing, cleaning, and shift handover procedures are completed consistently.

Food Quality & Culinary Standards

• Uphold Como Ultramar's culinary identity, emphasizing Spanish and Basque-inspired cuisine, quality ingredients, and charcoal-grilled cooking.
• Ensure every dish meets established standards for flavour, temperature, texture, presentation, and consistency.
• Assist the Head Chef with seasonal menu development, daily specials, recipe testing, and menu improvements.
• Contribute creative ideas while maintaining the restaurant's overall culinary direction.
• Monitor ingredient quality, freshness, storage, and product handling.

Inventory, Ordering & Cost Control

• Assist with purchasing, ordering, receiving, and organizing food and kitchen supplies.
• Monitor inventory levels and maintain accurate stock counts.
• Ensure proper labelling, dating, storage, and rotation of ingredients using FIFO procedures.
• Monitor portion control, product yields, food waste, and ingredient usage to support food cost targets.
• Communicate product shortages, price changes, supplier concerns, and purchasing needs to the Head Chef.
• Promote responsible use of ingredients, labour, equipment, and kitchen resources.

Food Safety & Workplace Standards

• Maintain high standards of food safety, sanitation, and personal hygiene.
• Ensure proper food storage, temperature control, allergen awareness, and safe food-handling procedures.
• Oversee cleaning schedules, deep-cleaning routines, and sanitation checklists.
• Ensure equipment, tools, workstations, and storage areas are kept clean, organized, and safe.
• Identify and address workplace hazards, equipment issues, and maintenance needs promptly.

Communication & Accountability

• Maintain clear communication with the Head Chef and management regarding staffing, service, inventory, and operational concerns.
• Anticipate challenges and take initiative to resolve problems before they affect service.
• Maintain organized prep documentation, inventory records, and operational checklists.
• Support the continued improvement of kitchen systems, procedures, and standards.
• Lead by example through professionalism, reliability, punctuality, organization, and a strong work ethic.

Required Qualifications

• Previous experience as a Sous Chef, Junior Sous Chef, or in a comparable kitchen leadership role.
• Proven ability to lead kitchen service and supervise a team independently.
• Strong organizational, communication, delegation, and problem-solving skills.
• Solid understanding of inventory management, ordering, portion control, and food cost awareness.
• Ability to train, mentor, and hold kitchen staff accountable to established standards.
• Ability to maintain quality and efficiency in a fast-paced kitchen environment.
• Strong knowledge of food safety and sanitation practices.
• A hands-on approach and willingness to work alongside the team during preparation and service.
• Ability to remain calm under pressure and manage competing priorities during busy services.
• Flexibility to work evenings, weekends, and holidays as required.
• A positive attitude, strong work ethic, and commitment to continuous improvement.

Preferred Qualifications

• Experience with Spanish or Basque cuisine a plus!
• Experience with charcoal grilling, live-fire cooking, or grill-focused kitchens.
• Experience with seasonal menu development, recipe costing, and food cost control.
• Experience with ordering systems, inventory management, and supplier communication.
• Food safety certification or willingness to obtain certification as required.

How to Apply

If you are a dedicated culinary professional who enjoys leading a team, takes pride in delivering excellent food, and wants to contribute to the growth of Como Ultramar, we would love to hear from you.

Please submit your resume and a brief introduction outlining your culinary background, leadership experience, and interest in joining our team.

Reply to this ad or email us directly - careers@comoultramar.com

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Paid time off
• Store discount

Work Location: In person