Executive Sous Chef

Blue Shock Executive Search; Alberta; On-site; CAD 58,000 - 63,000; Full time

Job summary

A leading recruitment firm is seeking an Executive Sous Chef to oversee kitchen operations in Edmonton, Alberta. The ideal candidate will have a minimum of 5 years of cooking experience, with at least 3 years in a leadership role. Responsibilities include managing staff, ensuring quality control, and preparing menu items. This full-time position offers a competitive salary range of CA$58,000 to CA$63,000, and the opportunity to grow within a dynamic culinary environment.

Qualifications

• Minimum of 5 years of cooking experience in a full-service restaurant.
• Minimum 3 years in a leadership role in a high volume full-service restaurant.

Responsibilities

• Oversee all aspects of kitchen operations.
• Manage staff and ensure high-quality service standards.
• Prepare menu items according to company standards.

Skills

Culinary leadership

Team management

Cost control

Quality control

Diversity and inclusivity

Education

Degree in hospitality or culinary arts

Job description

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Blue Shock Executive Search provided pay range

This range is provided by Blue Shock Executive Search. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

CA$58,000.00/yr - CA$63,000.00/yr

Direct message the job poster from Blue Shock Executive Search

Connecting Great Talent with Industry Leading Restaurants and Hotels in North America

About Blue Shock:

Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality.

Job Title: Executive Sous Chef

Location: Edmonton, Alberta

Reports To: Executive Chef

Compensation: $58,000-$63,000

About the Company:

The success of this Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

The Opportunity:

The Sous Chef is responsible for overseeing, in tandem with the Head Chef, all aspects of the kitchen operations to ensure a seamless and profitable dining experience. This includes managing staff, controlling costs, maintaining high-quality service standards, and maximizing overall efficiency. This is a high impact role for someone who thrives in dynamic environments and wants to grow their culinary career.

Key Responsibilities:

• Preparing menu items in line with company standards in both preparation and service areas
• Overseeing culinary activities during shifts, following the Chef's direction, to maintain a well‑maintained, organized, and efficient kitchen with an emphasis on using fresh ingredients and ensuring quality control.
• Ensuring continuous development of team members.
• Handling sales and profit budgets
• Participating in the hiring process, which includes training and scheduling for various positions.

Required Knowledge and Experience:

• Prior experience in a leadership role within a full-service restaurant or bar, preferably in the premium casual space.
• Demonstrated leadership abilities: a commitment to inspiring and empowering those around you to consistently perform at their best.
• Hold exceptional culinary production skills.
• Be capable of delivering consistent culinary and leadership guidance, especially during high‑revenue periods.
• Dedicated to fostering inclusivity and embracing diversity.

Qualifications and Education:

• Minimum of 5 years of cooking experience, in a full‑service restaurant.
• Minimum 3 years as a leadership role in a high volume full-service restaurant.
• A college or university degree in hospitality, restaurants, and culinary arts, or a business education background is an asset.

Let’s Talk!

If you’re a driven leader ready for your next challenge, Apply today!

Out-of-Country Applicants:

We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada. Thank you for your understanding.

Seniority Level

Mid‑Senior level

Employment Type

Full‑time

Job Function

Management

Industries

Restaurants and Hospitality