Executive Sous Chef

About the role

The Executive Sous Chef will lead culinary operations aboard a floatel serving the Squamish, BC area. Reporting to the Executive Chef and Senior Food & Beverage Manager, you will ensure high‑quality meals, efficient kitchen processes, and compliance with health and safety standards while working on a rotational schedule.

Key responsibilities

• Develop and maintain menus tailored to the target market and client events.
• Oversee all food preparation, cooking, and presentation activities.
• Train, supervise, and mentor a team of chefs and kitchen staff.
• Ensure compliance with health, safety, and local regulatory requirements.
• Manage inventory, purchasing, and food cost control.
• Maintain quality standards, portion control, and consistent presentation.
• Research culinary trends to continuously improve the menu.
• Collaborate with operations and cost control managers to monitor galley expenses.
• Provide exceptional customer service and support special event requests.

Required profile

• Extensive experience managing large culinary teams in hospitality or offshore environments.
• Proven ability to control food costs and manage inventory efficiently.
• Strong knowledge of health and safety regulations applicable to commercial kitchens.
• Excellent leadership, communication, and organizational skills.

Required skills

• Culinary techniques and food preparation.
• Menu development and recipe creation.
• Inventory management and cost control.
• Health and safety compliance.

What we offer

• Hourly wage ranging from CAD 28.00 to CAD 40.00.
• Vessel Protection and Indemnity Insurance.
• Rotational full‑time schedule with on‑site accommodation.
• Opportunity to work on a modern floatel serving diverse clientele.