Sous Chef (Banquets)

WHO WE ARE
The Vancouver Club is a distinguished private members club nestled in downtown Vancouver. Established in 1893, the Club has a rich history and a commitment to exceptional service offering an array of amenities, including dining, function spaces, accommodations, and fitness facilities. The Club is dedicated to providing unparalleled meaningful experiences for its members.

POSITION SUMMARY
The Sous Chef (Banquets) provides culinary leadership, operational expertise, and uncompromising quality assurance for all private events, galas, weddings, and member functions at The Vancouver Club. Reporting directly to the Chef de Cuisine, this role is responsible for executing high-volume, luxury event dining with the precision of an à la carte kitchen. The ideal candidate will balance creative menu execution, strict cost controls, and the mentorship of a high-performing culinary team.
Reporting to the Chef de Cuisine, responsibilities and essential job functions include but are not limited to the following:

KEY RESPONSIBILITIES

Direct the daily production and execution of all banquet, catering, and private dining functions in accordance with Banquet Event Orders (BEOs).
Lead the banquet line, ensuring synchronization with the Banquet Service team for seamless, high-quality, and temperature-controlled food delivery.
Collaborate with the Chef de Cuisine and Executive Chef on creating innovative, seasonally-driven, and bespoke menus tailored to member expectations.
Maintain meticulous quality control, ensuring every plate meets the luxury standards of The Vancouver Club regardless of guest count.
Supervise, mentor, and schedule Junior Sous Chefs, Cooks, and Stewarding staff, fostering a culture of respect, accountability, and culinary passion.
Conduct daily pre-shift meetings to review BEOs, dietary restrictions, and service timelines.
Participate in hiring, onboarding, training, and ongoing performance evaluations of the banquet culinary team.
Ensure human resources policies are upheld, documenting performance milestones or challenges accurately.
Manage food and labor costs within budgeted targets through efficient scheduling and minimized food waste.
Develop and maintain accurate recipe cost cards and ensure precise portion controls during prep and plating.
Oversee and assist in monthly inventory counts for the banquet and culinary department, ensuring accurate tracking of premium ingredients.
Liaise with the Events & Catering sales team to assess operational feasibility and execution strategies for complex or high-profile events.
Enforce the highest standards of kitchen cleanliness, food safety, and sanitation, strictly adhering to BC FoodSafe regulations and club policies.
Oversee proper rotation of stock (FIFO) and safe storage of all food products.
Monitor kitchen equipment functionality and coordinate with the facilities team for preventative maintenance.

QUALIFICATIONS AND EXPERIENCE REQUIRED
Certification: Culinary Certification (or international equivalent) is highly preferred; Valid BC FoodSafe Level 1 required (Level 2 preferred).
Experience: 5+ years of culinary experience in premium, high-volume operations (luxury hotels, elite private clubs, or high-end catering companies), with at least 2 years in a dedicated supervisory or leadership role.
Technical Skills: Mastery of diverse culinary techniques, high-volume production systems (e.g., combi-oven staging, hot-box management), and experience accommodating complex dietary restrictions and allergies.
Soft Skills: Exceptional organizational skills, the ability to remain calm under high-pressure event timelines, and strong communication skills for cross-departmental collaboration.
Availability: Flexible schedule required, including heavy reliance on evenings, weekends, and holidays based on the club's event calendar.