Sous Chef $52,000 – $58,000 CAD / year (based on experience)
• Run the kitchen in the Head Chef’s absence — full service, full responsibility
• Execute and maintain the Upriver menu to the highest standard on every section
• Train and mentor Line Cooks and Prep Cooks on technique, food safety, and presentation
• Manage daily mise en place, prep lists, and station readiness
• Monitor food cost, waste reduction, and portion control at the line level
• Assist with ordering, receiving, and supplier relationship management
• Maintain HACCP logs, temperature records, and Fraser Health compliance
• Contribute ideas for seasonal menu changes and daily specials
• Execute and maintain the Upriver menu to the highest standard on every section
• Train and mentor Line Cooks and Prep Cooks on technique, food safety, and presentation
• Manage daily mise en place, prep lists, and station readiness
• Monitor food cost, waste reduction, and portion control at the line level
• Assist with ordering, receiving, and supplier relationship management
• Maintain HACCP logs, temperature records, and Fraser Health compliance
• Contribute ideas for seasonal menu changes and daily specials