Executive Sous Chef — Lead Kitchen, Menu & Training

Concorde Entertainment Group; Calgary; On-site; CAD 70,000 - 90,000; Full time

Benefits offered by this job

Competitive annual salary

Gratuities

Paid leave for sick and bereavement

Health Benefits package after 90 days

Duty meals

Discounts on food & beverage

Job summary

Concorde Entertainment Group is seeking an Executive Sous Chef to lead kitchen operations, support the Executive and Head Chefs, and ensure consistent high-quality food and presentation. You will manage ordering, scheduling, and training, while upholding hygiene and safety standards.

Key responsibilities include menu costing, cost control, inventory management, and staff development to deliver exceptional guest experiences in a fast-paced hospitality setting.

Qualifications

• Proven leadership in a kitchen environment with 1+ year in a comparable role.
• Strong knowledge of food safety and sanitation practices.
• Ability to manage inventories, purchasing, and scheduling.

Responsibilities

• Oversee all aspects of food production, including menu planning and costing.
• Assist Executive Chef and Head Chef with kitchen administration, purchasing and staff scheduling.
• Ensure highest quality of food preparation and presentation.
• Maintain compliance with company policies and applicable laws.
• Supervise kitchen staff and allocate tasks efficiently.
• Coach and mentor cooks; create kitchen schedules.
• Conduct pre-shift briefings and communicate daily features.
• Ensure hygiene, safety, and cost-control measures are followed.
• Place supplier orders and verify quality of items.
• Manage kitchen inventory and secure it at close.

Skills

Leadership

Communication

Food safety

Team training

Cost control

Menu planning

Mise en place

English fluency

Education

High School Diploma

Tools

Microsoft Office Suite

Job description

Concorde Entertainment Group is seeking an Executive Sous Chef to lead kitchen operations, support the Executive and Head Chefs, and ensure consistent high-quality food and presentation. You will manage ordering, scheduling, and training, while upholding hygiene and safety standards.

Key responsibilities include menu costing, cost control, inventory management, and staff development to deliver exceptional guest experiences in a fast-paced hospitality setting.