AM Sous Chef – Fathom Restaurant
Job Description
The Hotel Grand Pacific Kitchen team is growing! We are seeking an experienced Sous Chef to join our culinary leadership team at Fathom Restaurant.
As an independent 4-star property in the heart of Victoria, we offer a professional and supportive environment with a strong focus on leadership development, mentorship, creativity, and operational excellence.
This position is primarily an AM leadership role overseeing Fathom's brunch service as well as the Courtyard Café operation. Working directly with the Head Chef, you will play a key role in maintaining culinary standards, managing production and labour, supporting menu development, and leading a team of cooks in a fast-paced and professional environment.
You will work closely with the Head Chef on menu development, operational leadership, and team development while receiving mentorship from a Chef with international Michelin-star experience. This role offers a unique opportunity for professional growth and career development within a structured and supportive culinary environment.
The successful candidate will be a hands-on leader who thrives in service, demonstrates strong organizational and communication skills, and is passionate about developing people while driving consistency, quality, and guest satisfaction.
Salary:
$65,000–$70,000 per year
Why Work For Us:
- Three weeks of vacation annually
- Comprehensive benefits package and pension plan (Life and AD&D, Health, Dental, Vision, and Employee and Family Assistance Program)
- Matching Defined Contribution Pension Plan available after 1 year
- Tool and shoe allowance
- Discounted gym membership in our Athletic Club
- Onsite employee parking
- Complimentary, secure bike storage
- Free meals for kitchen staff
- Great discounts in our Restaurant & Courtyard Café
- Discounted room rates for family & friends and discounts at other Preferred Hotels
- Employee recognition and referral program
- Treat days, employee events, and an annual employee party
- We are an equal opportunities employer and value diversity in our team
- Fundraising events supporting local organizations
- We are Biosphere Certified and committed to developing positive environmental initiatives
Duties:
Leadership & Operations
- Work directly with the Head Chef to execute culinary objectives and maintain departmental standards
- Lead daily AM kitchen operations, ensuring smooth and efficient breakfast, brunch, and café service execution
- Assist with labour management, station assignments, and team organization to support operational efficiency
- Support food cost control through proper portioning, waste reduction, and product utilization
- Assist with inventory management, product ordering, receiving, and storage procedures
- Maintain high standards of cleanliness, organization, food safety, and professionalism throughout the kitchen
- Ensure compliance with all Food Safe, sanitation, and workplace safety standards
- Complete required health and safety documentation and reporting
- Report equipment maintenance concerns and support operational improvements where required
Brunch & Café Leadership
- Oversee daily breakfast, brunch, and Courtyard Café operations
- Lead service periods by supporting the team, expediting when required, and ensuring consistency in quality and presentation
- Monitor ticket flow, service timing, and communication between kitchen and front-of-house teams
- Support the development and refinement of brunch, café, and seasonal menu features in collaboration with the Head Chef
- Ensure all menu items are executed according to established standards and recipes
Team Development
- Train, mentor, and support cooks at all levels of experience
- Assist with onboarding and development of new team members
- Foster a positive, professional, and accountable kitchen culture
- Provide constructive feedback and communicate performance concerns to kitchen leadership when necessary
What We're Looking For:
- Red Seal Certification an asset
- Valid Food Safe certification
- Minimum 3–5 years of progressive culinary experience in a professional kitchen
- Previous supervisory or leadership experience required
- Experience in brunch, breakfast, café, or high-volume restaurant operations is considered an asset
- Strong organizational, communication, and leadership skills
- Understanding of labour management and inventory practices
- Ability to remain hands-on while leading a team through busy services
- Passion for mentorship, culinary excellence, and continuous improvement
- Full-time availability required, including weekends and holidays
*We thank all applicants for their interest but are only able to consider candidates with valid authorization to work full-time in Canada.”
Pay: $65,000.00-$70,000.00 per year
Benefits:
- Company events
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site gym
- On-site parking
- Store discount
- Vision care
- Wellness program
Experience:
- Culinary: 5 years (preferred)
Licence/Certification:
Work Location: In person
