Sous Chef

SOUS CHEF | COMMISSARY CULINARY OPERATIONS **Kapiché Culinary Collective | Vancouver, BC** **Location:** 401 Industrial Avenue, Vancouver, BC **Schedule:** Sunday – Thursday | 5 Days Per Week **Service Structure:** 4 Production & Service Days + 1 Dedicated Preparation Day **Employment Type:** Full-Time, Permanent **Reports To:** Head Chef **Compensation:** Competitive, Based on Experience About Kapiché Culinary Collective Kapiché Culinary Collective is a chef-driven culinary company dedicated to delivering exceptional food experiences through creativity, thoughtful execution, and an uncompromising commitment to quality. Our philosophy is simple: **For Chefs, By Chefs.** We believe exceptional culinary programs are built by talented individuals who are passionate about their craft, committed to continuous development, and invested in creating a positive kitchen culture. We are seeking an experienced, motivated, and highly skilled **Sous Chef** to join our commissary culinary leadership team in Vancouver, supporting a large-scale corporate dining contract. This is an opportunity for a chef who wants to do more than execute recipes. We are looking for someone who wants to contribute to the creative direction of a dynamic culinary program, develop the chefs around them, and help deliver restaurant-quality cuisine within a high-volume catering environment. The Opportunity As Sous Chef, you will work directly alongside our Head Chef to oversee the culinary production, execution, and ongoing development of a sophisticated corporate dining program. Our contract delivers **daily breakfast and lunch services**, featuring a diverse, rotating six-week menu that explores cuisines, ingredients, and cooking techniques from around the world. Unlike traditional corporate catering, our program places significant emphasis on culinary creativity, authenticity, presentation, and the guest experience. Each day introduces a different cuisine, requiring strong technical knowledge, adaptability, organization, and an appreciation for global food cultures. All primary culinary production takes place at our commissary kitchen at 401 Industrial Avenue. Completed food is professionally packaged and transported to a fully equipped on-site finishing and reheating kitchen, where a separate service team manages the final guest-facing experience. **The Sous Chef will be a central part of the culinary leadership behind this entire program.** Your primary responsibility is to ensure that everything leaving our commissary reflects the highest standards of preparation, flavour, presentation, food safety, and operational excellence. You will also play a meaningful role in shaping future seasonal menus, introducing new culinary concepts, mentoring our team, and continuously improving the way we operate. Key ResponsibilitiesCulinary Leadership & Execution * Work closely with the Head Chef to oversee daily kitchen production and maintain exceptional culinary st