Sous Chef

About the role

The Sous Chef will support the Executive Chef aboard MV Isabelle X/Saga‑Company vessels operating out of Squamish, BC. This rotational, three‑year position involves leading the galley team when the Executive Chef is absent and ensuring high‑quality food service for crew and guests.

Key responsibilities

• Lead the galley team in the Executive Chef’s absence.
• Coach junior staff on line cooking, food preparation, and plating.
• Manage stock levels, inventory, and FIFO rotation to maintain quality.
• Oversee ordering, waste reduction, and budget compliance.
• Supervise food preparation and presentation to meet standards.
• Assist with menu planning and maintain galley organization.
• Ensure personal hygiene and health‑safety standards are upheld.

Required profile

• Culinary diploma or related training preferred.
• Prior experience as a Sous Chef is preferred.
• Strong communication, attention to detail, and ability to multitask.
• Flexibility to work nights, weekends, and holidays.
• Valid MED Domestic Vessel Safety, Crowd and Crisis Management, and marine medical certificates (supported by employer).

Required skills

• Food preparation
• Menu planning
• Inventory management
• FIFO rotation
• Food safety compliance
• Culinary techniques

What we offer

• Hourly wage between CAD 23.00 and CAD 31.25.
• Vessel Protection and Indemnity Insurance.
• Rotational schedule with potential extension.