Jobs in Richmond

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Viaggio Hospitality Group

Sous Chef

Vancouver, BC, Canada

$53,000 to $58,000 CAD / year · Full-time

Within 25 km of Richmond · About 12.5 km from the city centre

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Job details

Pay: $53,000 to $58,000 CAD / year
Job type: Full-time
Apply by: Nov 13, 2026
Experience: 2+ years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant.
Posted: Oct 14, 2026

Original job description

We are seeking a talented, passionate, and dependable Sous Chef to join our Italian restaurant team. The Sous Chef will work closely with the Head Chef to lead daily kitchen operations, maintain high culinary standards, and ensure every dish consistently reflects the quality and authenticity of Italian cuisine.

The ideal candidate is an experienced kitchen leader who thrives in a fast-paced environment, takes pride in quality and presentation, and enjoys mentoring and developing a strong culinary team.

Assist the Head Chef with the daily operation and management of the kitchen.
Prepare and execute authentic Italian dishes according to established recipes and quality standards.
Ensure consistency in flavor, presentation, portioning, and food quality.
Lead and supervise kitchen staff during service, including cooks, prep cooks, and dishwashers.
Train, coach, and motivate team members while maintaining a positive and professional kitchen culture.
Manage kitchen operations in the absence of the Executive Chef.
Ensure proper food preparation, storage, labeling, and handling procedures are followed.
Maintain excellent standards of cleanliness, organization, and food safety.
Monitor inventory levels and assist with ordering, receiving, and proper storage of ingredients.
Minimize food waste and help control food and labor costs.
Assist with menu development, specials, seasonal dishes, and recipe improvements.
Coordinate timing and communication between the kitchen and front-of-house teams.
Ensure the kitchen is properly prepared for each service and efficiently closed at the end of each shift.
Follow all health, safety, and sanitation regulations.

Qualifications

2+ years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant.
Strong knowledge of Italian cuisine and cooking techniques.
Excellent understanding of pasta, sauces, proteins, vegetables, and traditional Italian ingredients.
Strong leadership, communication, and organizational skills.
Ability to remain calm and effective under pressure.
Strong attention to detail and commitment to food quality.
Ability to train and develop kitchen team members.
Knowledge of food safety, sanitation, and kitchen best practices.
Ability to work flexible hours, including evenings, weekends, and holidays.

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More about this job

Responsibilities

Support the Head Chef in managing daily kitchen operations, preparing authentic Italian dishes, and maintaining consistent quality, presentation, and food safety. Supervise and develop kitchen staff, manage inventory and costs, contribute to menu development, and coordinate kitchen service and closing procedures.

Requirements

Requires at least two years of experience as a Sous Chef, Chef de Partie, or experienced Line Cook in a high-volume restaurant, along with strong knowledge of Italian cuisine and cooking techniques. Candidates should have leadership, communication, organizational, food safety, and team-development skills, and be available to work flexible hours, including evenings, weekends, and holidays.

Skills

Italian Cuisine
Kitchen Operations
Team Leadership
Staff Training And Development
Food Preparation
Food Safety And Sanitation
Inventory Management
Ordering And Receiving
Cost Control
Menu Development
Recipe Execution
Kitchen Organization
Quality Control
Communication
Time Management
Working Under Pressure

Visa sponsorship

Not detected in the job text

Keywords

Italian Cuisine
Pasta
Sauces
Proteins
Vegetables
Traditional Italian Ingredients
Kitchen Operations
Food Preparation
Recipe Standards
Food Quality
Food Presentation
Portion Control
Kitchen Staff Supervision
Staff Training
Food Storage
Food Labeling
Food Handling
Food Safety
Sanitation
Inventory Management
Ordering
Receiving
Food Waste Reduction
Food Cost Control
Labor Cost Control
Menu Development
Seasonal Dishes
Front-Of-House Coordination
Health And Safety Regulations

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