Sous Chef

Sous Chef

Fred’s Restaurant - Modern Italian Cuisine

Location: Vancouver, BC

Compensation: $60,000–$65,000 annually + tips + performance bonus

Employment Type: Full-time

About Fred’s

Fred’s Restaurant is a neighbourhood-focused restaurant committed to quality food, strong teamwork, and a respectful kitchen culture. We value consistency, accountability, and creating an environment where cooks can grow their skills and careers.

Position Overview

We are seeking a skilled and motivated Sous Chef to support the Head Chef and leadership team in the daily operation of the kitchen. This is a hands-on leadership role ideal for a strong line cook or existing sous chef looking to take the next step in a structured, professional kitchen.

The Sous Chef plays a key role in service execution, staff leadership, training, and maintaining kitchen standards while helping ensure smooth day-to-day operations.

Key Responsibilities

Kitchen Leadership & Team Support

• Support the Head Chef in leading, mentoring, and developing the BOH team
• Lead by example on the line, setting standards for professionalism and teamwork
• Assist with scheduling and daily labour management as directed
• Train and support new hires and developing cooks
• Step into leadership when the Head Chef is not present

Food Preparation & Service Execution

• Execute all menu items to Fred’s standards for quality, consistency, and presentation
• Ensure prep is completed accurately and efficiently for service
• Support menu changes, specials, and new item rollouts
• Communicate clearly with FOH during service regarding timing and availability

Ordering, Inventory & Cost Awareness

• Assist with ordering, receiving, storage, and product rotation
• Help maintain accurate inventory and minimize waste
• Follow recipes, portioning, and yield standards to support food cost targets
• Report shortages, quality concerns, or issues to the Head Chef

Service Leadership & Quality Control

• Support and lead the line during service as needed
• Monitor food leaving the kitchen to ensure standards are met
• Maintain calm, consistent pacing during busy services
• Help troubleshoot service issues in collaboration with FOH

Health, Safety & Cleanliness

• Ensure food safety, sanitation, and WorkSafe standards are followed
• Enforce cleaning schedules for stations and equipment
• Maintain proper food handling, labeling, and storage practices
• Complete temperature logs and safety checks as required

Administrative & Operational Support

• Assist with prep lists, station organization, and SOP adherence
• Report equipment or maintenance issues promptly
• Support inventory counts and end-of-week tasks
• Contribute ideas to improve efficiency, workflow, and consistency

What We’re Looking For

• Previous experience as a Sous Chef or Senior Line Cook
• Strong cooking skills and confidence on the line
• Leadership mindset with clear communication skills
• Organized, reliable, and calm under pressure
• Passion for food, teamwork, and continuous improvement

Compensation & Benefits

• $60,000–$65,000 annual salary
• Tips
• Performance-based bonus
• Opportunities for growth within the Catalog Hospitality
• Supportive, professional kitchen environment

How to Apply

Please send your resume and a brief note about your experience and interest in the role.