Sous Chef

Full-Time Permanent Sooke, British Columbia About Sooke Harbour House Sooke Harbour House is an iconic oceanfront hospitality destination on Vancouver Island known for its ingredient-driven cuisine, deep relationships with local producers, and elevated guest experiences.

As part of the continued revitalization of the property, we are growing our culinary leadership team and are seeking an experienced Sous Chef with a strong background in luxury hospitality and fine dining operations.

This role is designed for an accomplished culinary professional with extensive leadership experience in high-end restaurants and hotel environments who is passionate about innovation, mentorship, operational excellence, and seasonal West Coast cuisine.

Position Summary

Reporting directly to the Chef de Cuisine, the Sous Chef will oversee daily kitchen operations and support all culinary programming across restaurant, banquet, event, and in-room dining services. The successful candidate will bring advanced culinary leadership experience, strong operational knowledge, and a proven ability to lead high-performing teams in fast-paced hospitality environments.

Key Responsibilities

• Assist in leading all day-to-day culinary operations across multiple food & beverage outlets Supervise kitchen service execution to ensure consistency in food quality, presentation, timing, and standards Support seasonal menu development utilizing local and sustainable ingredients Lead, mentor, and train kitchen staff while fostering a professional and collaborative team culture Manage inventory, ordering, food costing, labor controls, and waste reduction initiatives Support banquet, private dining, event, and tasting menu execution Ensure compliance with all HACCP, food safety, sanitation, and Work
• Safe
• BC standards Maintain kitchen cleanliness, organization, equipment maintenance, and operational efficiency Assist with scheduling, productivity management, and associate development Collaborate with hotel leadership on culinary strategy, guest experience, and operational initiatives Assume kitchen leadership responsibilities during the absence of the Chef de Cuisine Required Qualifications & Experience Culinary Leadership Experience Minimum 5 years of progressive culinary leadership experience in fine dining, luxury hotel, or destination restaurant environments Previous experience as a Sous Chef, Executive Sous Chef, Head Chef, or Executive Chef preferred Experience managing multi-outlet culinary operations including restaurants, banquets, events, in-room dining, and seasonal programming Fine Dining & Luxury Hospitality Background Preference will be given to candidates with experience in: Michelin-recognized or luxury hospitality properties Award-winning restaurant operations Contemporary ingredient-driven cuisine High-volume and elevated dining environments Seasonal and locally focused menu development Operational & Leadership Skills Strong understanding of kitchen operations, labor management, and food costing Experience managing inventory, purchasing, waste control, and budgeting Proven ability to lead and mentor culinary teams in fast-paced service environments Strong communication, organization, and time management skills Ability to maintain calm, professional leadership during high-volume periods Certifications &

Technical Skills

• Red Seal Certification preferred Food Safe / Serv
• Safe Certification required Strong knowledge of HACCP, sanitation, and workplace safety regulations International Culinary Experience Considered a Strong Asset Experience working in luxury hospitality or fine dining operations internationally, including Australia, the United States, Asia, or equivalent global culinary markets, will be considered an asset.

Preferred Experience

Profile The ideal candidate will demonstrate experience comparable to: Leadership within luxury hotel culinary operations including restaurants, banquets, in-room dining, and seasonal outlets Fine dining leadership within award-winning restaurant groups International culinary experience in premium hospitality environments Menu development focused on seasonality, innovation, and local sourcing Culinary team leadership, mentorship, and operational management Michelin Key or luxury hospitality exposure considered a significant asset Competitive annual salary based on experience Performance-based bonus opportunities Participation in gratuities where applicable Extended health and dental benefits Staff meals and dining discounts Opportunity for long-term growth within a revitalized hospitality property Support for eligible immigration pathways including LMIA and Permanent Residency processes where applicable Job Type: Full-Time, Permanent Schedule: Flexible availability required including evenings, weekends, and holidays Work Location: In Person - Sooke, British Columbia Qualified candidates are encouraged to submit their resume and culinary portfolio for consideration.

P Sooke Harbour House is an iconic oceanfront hospitality destination on Vancouver Island known for its ingredient-driven cuisine, deep relationships with local producers, and elevated guest experiences. As part of the continued revitalization of the property, we are growing our culinary leadership team and are seeking an experienced Sous Chef with a strong background in luxury hospitality and fine dining operations.

Ul Assist in leading all day-to-day culinary operations across multiple food & beverage outlets Supervise kitchen service execution to ensure consistency in food quality, presentation, timing, and standards Support seasonal menu development utilizing local and sustainable ingredients Lead, mentor, and train kitchen staff while fostering a professional and collaborative team culture Manage inventory, ordering, food costing, labor controls, and waste reduction initiatives Support banquet, private dining, event, and tasting menu execution Ensure compliance with all HACCP, food safety, sanitation, and WorkSafeBC standards Maintain kitchen cleanliness, organization, equipment maintenance, and operational efficiency Assist with scheduling, productivity management, and associate development Collaborate with hotel leadership on culinary strategy, guest experience, and operational initiatives Assume kitchen leadership responsibilities during the absence of the Chef de Cuisine Li Minimum 5 years of progressive culinary leadership experience in fine dining, luxury hotel, or destination restaurant environments B Job Type: Work Hours Full Time