Reports to: Executive Chef
Business Address: 1154 Robson St, Vancouver, BC V6E 1B2
Location of Work: Vancouver, BC
Company Operating Name: CinCin Ristorante + Bar
Wage: $76,128
Benefits package offered: Access to dental and extended health benefits
Status: Full-time, ongoing
Language of Work: English
Vacancies: One (1)
Contact: Toptable Group, 89 West Georgia Street, Vancouver, BC, V6B 0N8; 604-899-7463, [email protected]
CinCin Ristorante + Bar is a celebrated dining room, recognized for its contemporary, Italian-inspired menu and award-winning wine cellar. The finest regional ingredients – crafted by extraordinary culinary talent and delivered with an unparalleled level of hospitality – is what continues to set CinCin apart.
SUMMARY
The Sous Chef partners with the Executive Chef to deliver an exceptional culinary experience through disciplined execution, team leadership, and operational excellence. In this role, leadership, precision, consistency, and a commitment to refined hospitality standards are essential to maintaining the restaurant’s reputation and guest satisfaction.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
-
(Other duties may be assigned as required)
Act as second-in-command to the Executive Sous Chef - Maintain a high level of detail with regards to product presentation and design
- Complete assigned daily prep items with high quality and fresh ingredients
- Sample ingredients, mix, and finished products, ensuring standards, quality, and created flavour profiles are met
- Oversee daily kitchen operations and supervise all line and prep staff.
- Ensure consistent execution of all menu items to recipe and presentation standards.
- Lead service periods, expediting and maintaining quality control.
- Train, mentor, and develop kitchen team members.
- Assist in menu development, costing, and seasonal updates.
- Monitor inventory levels, ordering, and waste control.
- Enforce food safety, sanitation, and Foodsafe compliance.
- Maintain labor efficiency and support scheduling.
- Uphold professional kitchen culture and performance standards.
- Maintain composure and authority during high-volume service.
- Address performance issues constructively and professionally.
- Lead by example, inspiring staff to deliver a memorable food experience
- Foster teamwork, accountability, and consistency.
- Lead by example in work ethic, organization, and standards.
- Stay up to date on food trends and contemporary developments within pastry
- Monitor inventory and budget to ensure the best use of inventory and allocation of expenses
REQUIRED EXPERIENCE AND QUALIFICATIONS:
