Savio Volpe Pastry Sous Chef

Vancouver, British Columbia (view on map)

Posted 3 hours ago

Job Description

ABOUT OSTERIA SAVIO VOLPE
Located in the heart of Fraserhood, Osteria Savio Volpe is a lively neighbourhood osteria rooted in the spirit of traditional Italian cooking — rustic, honest, and made to be shared. Our menu features handmade pasta, wood-fired meats, and thoughtfully sourced ingredients, all served with a bold Italian wine list and the kind of warm, genuine hospitality that makes guests feel right at home.

As the original member of Banda Volpi — the acclaimed restaurant group behind Elio Volpe, La Tana, and Pepino’s Spaghetti House — Savio is part of a team recognized for creating some of Canada’s most well-regarded dining experiences. Banda Volpi (meaning “gang of foxes”) has earned a national reputation, celebrated for emphasizing thoughtful cuisine, warm hospitality, and exceptional service. The group has received numerous accolades, including Michelin recommendations, a variety of Vancouver Magazine awards, Gold at the Vancouver International Wine Festival, and placements on Canada’s 100 Best Restaurants.

Joining our back-of-house team means being part of a company that values excellence, collaboration, and craft, with opportunities to grow and evolve across all locations. We’re looking for passionate, hardworking cooks who are excited by fresh ingredients, disciplined technique, and the camaraderie of a high-functioning kitchen. If you’re driven to learn and love working in a place where food matters, we’d love to hear from you.

OUR CULTURE PILLARS
We are driven by our Culture Pillars — the values that guide everything we do:

• WE SHOW UP FOR EACH OTHER. We value our associates and strive to build trust, communication, and empowerment.
• WE CREATE AND GROW. We expand our knowledge and push our boundaries to build a culture defined by creativity, innovation, and collaborative growth.
• WE ARE GUEST OBSESSED. We welcome everyone as if they are guests in our own home, placing guests at the forefront of everything we do. Hospitality is in our DNA.

POSITION: PASTRY SOUS CHEF
We are seeking an experienced Pastry Chef to join our kitchen team. As a Pastry Chef, you’ll play a pivotal role in maintaining the high standards of our kitchen, leading a team of passionate cooks, and helping to drive the growth and success of our pastry program.

What You’ll Do:
Lead Menu Development

• : Curate and execute creative, seasonal pastry menus in line with each restaurant's unique culinary identity.

Inspire & Manage Teams

• : Lead, mentor, and develop the pastry team, conducting regular training and performance reviews to ensure top-tier execution.

Ensure Quality

• : Maintain the highest standards of pastry quality, consistency, and presentation. Conduct tastings and provide feedback for continuous improvement.

Optimize Operations

• : Oversee inventory management, collaborate with suppliers, control costs, and implement streamlined workflows.

Compliance & Safety

• : Ensure strict adherence to health and safety regulations, conducting ongoing safety training for the pastry team.

Qualifications:
Minimum 2 years of experience

• in a fast-paced, high-volume kitchen
• Proven leadership skills with the ability to motivate, train, and manage a team
• Strong knowledge of kitchen operations, including inventory management, food costing, and quality control
• Ability to handle the pressures of a busy kitchen while maintaining a positive, team-oriented attitude
• A passion for Italian cuisine and an understanding of regional Italian cooking techniques
• Excellent organizational and time management skills
• Strong communication skills and the ability to work closely with both kitchen and front-of-house teams

Compensation & Benefits:
$45,000 - $55,000 yearly +

• gratuities

Benefits program

•  

Daily staff meal

•  
• Staff recognition program
• Staff milestones

Staff discounted dining

•  

Opportunities for career growth and development

• in a high-energy, supportive environment

Availability:

• Five shifts per week
• Must be available weekends (Saturday and Sunday)