Jr. Sous Chef

Push Operations; Edmonton; On-site; CAD 42,000 - 60,000; Full time

Job summary

Push Operations in Edmonton is seeking a passionate Junior Sous Chef to join our award-winning kitchen brigade. You will work with seasonal ingredients, master diverse techniques, and begin stepping into kitchen management.

You’ll oversee line operations, mentor staff, and help develop evolving seasonal dishes while ensuring food safety and cost targets are met. This role offers leadership growth in a fast-paced environment.

Qualifications

• Diploma in culinary arts or equivalent is preferred.
• Journeyman or Red Seal credentials are assets.
• Strong leadership and communication skills required.

Responsibilities

• Lead and oversee line operations; coordinate ticket times and ensure multi‑course service is served concurrently and on time.
• Produce menu items to exact specifications with precision across stations during high‑volume services and audit junior cooks.
• Oversee mise en place and daily prep lists; prepare stocks, emulsions, mother sauces and garnishes.
• Collaborate with Executive Sous-C Chef to develop seasonal dishes and blind‑tasting menus.
• Ensure stations are ready, fully stocked, and compliant with food safety standards.
• Enforce kitchen sanitation and proper food rotation; maintain organized workspace.
• Coach and mentor line cooks and stewards to maintain a positive kitchen environment.
• Assist leadership in managing BOH labour costs and developing efficient labour plans.
• Convey recipe techniques and dish concepts clearly to junior staff.
• Label, date and rotate all food storage per regulations.

Skills

Leadership

Teamwork

Communication

Composure under pressure

Knife skills

Time management

Education

Diploma in culinary arts

Journeyman Certification

Red Seal Certification

Job description

We are seeking a passionate, dedicated, and experienced Junior Sous Chef to join our award-winning kitchen brigade. In this leadership role, you will work directly with seasonal ingredients, master diverse culinary techniques, and begin stepping into kitchen management. This is an exceptional opportunity for a career‑minded culinary professional to refine their skills in whole‑animal utilization, farm‑to‑table, and wood‑fire cooking while developing their leadership and mentorship capabilities.

Key Responsibilities of a Jr. Sous Chef:

• Leadership & Line Oversight: Act as a bridge between the line cooks and culinary leadership; monitor ticket times and seamlessly coordinate bill firing across all stations to ensure multi‑course tables are served concurrently and on time.
• Quality Control & Execution: Produce menu items to exact specifications on a range of line stations during high‑volume evening services with flawless precision, speed, and consistency; while auditing the output of junior cooks.
• Mise en Place & Advanced Prep: Oversee and execute detailed daily prep lists, ensuring all ingredients are meticulously cut, weighed, and portioned. Lead the preparation of high‑end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.
• Seasonal Menu Writing: Partner directly with the Executive Sous‑Chef and Sous Chef to conceptualize, test, and develop evolving seasonal dishes and multi‑course blind‑tasting menus ("The Road Trip").
• Station Readiness: Ensure all kitchen stations are properly set up, fully stocked according to restaurant specifications, and ready before dinner service begins.
• Food Safety & Kitchen Hygiene: Enforce strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.
• Mentorship: Actively coach, guide, and support line cooks and stewards to maintain a positive, efficient, and cohesive kitchen environment.
• Labour Costing & Management: Assist culinary leadership in managing BOH labour costs; learn to build efficient labour plans that balance target labour percentages with expected service volume.
• Dictate recipe techniques and dish concepts: clearly to junior cooks, translating abstract culinary ideas into executable, standard operating procedures.
• Label, date, and properly rotate: all food storage containers in coolers to comply with local food safety regulations.

Education and Experience Requirements:

• Minimum 3 -5 years professional kitchen experience in a high‑volume, upscale casual, or fine dining kitchen setting.
• Minimum of 1 year professional leadership experience in a team of 5 or more.
• A diploma in culinary arts, Journeyman Certification, and/or Red Seal Certification in cooking are considered assets.

Technical and Professional Skill Requirements:

• Ability to stay calm, organized, and focused under intense, fast‑paced pressure.
• Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
• Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
• Confidence cooking in different stations of the kitchen.
• Excellent verbal communication and active listening skills.

Physical Requirements:

• Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 12 hours.
• Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
• Capacity to work long hours safely in tight spaces exposed to high‑heat grills and ovens.

The Right Candidate possesses the following Mindset:

• Integrity to do the job right every single time, ensuring every tasks, from deep cleaning to final platings, executed correctly without cutting corners, even when unsupervised.
• Drive to experiment, collaborate, and contribute ideas to new dishes.
• Eagerness for teamwork, collaboration, and uplifting those around you.
• Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
• Passion for local Canadian food and sustainable sourcing.
• Positivity, innate optimism, and a strong problem‑solving attitude.
• Commitment to lifetime learning and mastering the culinary craft.

Schedule & Availability

• Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)
• Work-Life Balance: 4‑5 day workweek depending on business levels (38 to 44 hours per week)
• Availability: Willing to work evenings and weekends.
• We are closed Sundays!