Sous Chef

JRoss Recruiters; Edmonton; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dynamic Culinary Leader to join their innovative team. This role involves collaborating with the Executive Sous Chef to design exciting menus that reflect seasonal trends and guest preferences. You will lead and mentor a culinary team, ensuring high standards of food safety and quality while managing daily kitchen operations. This position offers a supportive work environment where your culinary creativity can flourish, and your contributions will be recognized. If you are passionate about food and leadership, this opportunity is perfect for advancing your career in a vibrant culinary setting.

Qualifications

• 3-5 years of culinary leadership experience in high-pressure environments.
• Expertise in menu creation and maintaining quality standards.

Responsibilities

• Collaborate with the Executive Sous Chef to design and implement menus.
• Oversee daily kitchen operations ensuring quality and efficiency.

Skills

Culinary Leadership

Menu Creation

Food Presentation

Team Management

Organizational Skills

Education

Culinary Degree

Equivalent Professional Experience

Job description

• Collaborate with the Executive Sous Chef to design and implement menus for a restaurant, bar, or banqueting, incorporating seasonal trends and guest preferences.
• Lead, mentor, and manage a culinary team, fostering collaboration, professional growth, and a positive work environment.
• Oversee the daily operations of all kitchen outlets, ensuring consistency, quality, and efficiency in every aspect of food preparation and service.
• Partner with the events team to support banquets, weddings, and corporate functions, ensuring flawless execution and bespoke menu offerings.
• Maintain the highest standards of food safety, hygiene, and quality across all operations, conducting regular audits and training.
• Manage inventory, food cost controls, and budgets, aligning with financial objectives and minimizing waste.
• Act as a key leadership figure in the kitchen, stepping in to resolve challenges and maintain seamless operations during peak service times.

Requirements

• 3-5 years of experience in culinary leadership roles, preferably in hotels, stadiums, casinos, conference centres or multi-outlet operations.
• Banqueting experience is an asset.
• Demonstrated ability to lead and inspire a diverse team in a high-pressure environment.
• Expertise in menu creation, food presentation, and maintaining exceptional quality standards.
• Strong organizational and multitasking skills, with a focus on efficiency and attention to detail.
• A culinary degree or equivalent professional experience is an asset.

Corporate Culture

They offer a dynamic and supportive work environment where culinary innovation and excellence are celebrated. Joining their team provides an opportunity to work alongside top professionals, contribute to a distinguished brand, and advance your career in the hospitality industry.