Junior Sous Chef

The Derrick Golf and Winter Club; Edmonton; Presencial; CAD 48 000 - 62 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Staff meals

Competitive wages

Comprehensive Benefits Package

Training & Development

Pro Shop Discounts

Diverse and Welcoming Work Culture

Resumo da oferta

The Derrick Golf and Winter Club is seeking a Junior Sous Chef to support day-to-day culinary operations and uphold Club standards across Founders Kitchen and F&B outlets in Edmonton. You will work closely with Executive Chef and culinary leadership to ensure quality, safety, and seamless member dining experiences.

This hands-on leadership role requires strong organizational and teamwork skills, with responsibilities spanning menu execution, staff coaching, and event support within a dynamic

Qualificações

• Strong communication skills in a fast-paced kitchen environment.
• Ability to stay poised and effective under pressure.
• Commitment to process improvement and problem solving.
• Comfort working cohesively within a culinary leadership team.
• Focus on guest needs and courteous service at all times.

Responsabilidades

• Assist with day-to-day culinary operations across Club outlets.
• Maintain hands-on role in member dining preparation and execution.
• Set daily prep priorities and ensure production and service readiness.
• Uphold consistency in quality, portioning and presentation of dishes.
• Support culinary leadership during service and high-volume events.
• Provide guidance and coaching to BOH team members.
• Assist with menu development and kitchen safety practices.
• Coordinate with FOH/BOH for smooth communication and operations.

Conhecimentos

Communication

Under pressure

Process improvement

Teamwork

Guest focus

Formação académica

Red Seal/Journeyman

Culinary diploma/cert

Food safety certification

Descrição da oferta de emprego

Job Summary

Reporting to the Executive Chef and Executive Sous Chef, the Junior Sous Chef is responsible for supporting the day-to-day culinary operations of The Club while ensuring consistency in food preparation, recipes, presentation, quality, and food safety standards.

The Junior Sous Chef will work closely with the culinary leadership team and Food & Beverage managers and supervisors to ensure effective communication and the successful execution of member dining across the Club’s Food & Beverage outlets. When assigned as the culinary leader on duty, the Junior Sous Chef coordinates kitchen workflow, directs team members, monitors food quality and service readiness, and addresses operational concerns within their authority. This is a hands‑on culinary leadership position that requires strong organizational, communication, and team leadership skills.

Duties and Responsibilities

Culinary Operations & Food Preparation

• Assist with the day-to-day culinary operations of the Founders Kitchen and other Food & Beverage outlets.
• Maintain a hands‑on role in the preparation and execution of member dining.
• Establish daily preparation priorities, assign duties, and verify that production, station readiness, and service requirements are completed to Club standards.
• Ensure consistency in the preparation, quality, portioning, and presentation of all food items.
• Ensure all menu items are prepared according to established Club recipes, specifications, and standards.
• Maintain a thorough knowledge of all menu items, daily features, promotions, special events, and Club functions.
• Assist with menu development and contribute creative ideas for food presentation and product enhancement.
• Support the culinary team during regular service periods and high-volume events.

Leadership & Team Development

• Provide leadership, direction, coaching, and support to BOH team members.
• Conduct daily shift briefings FOH and team members to communicate menu features, operational priorities, service expectations, special events, and other relevant information.
• Assist with the training and development of culinary team members.
• Provide ongoing coaching and feedback to team members to support performance and professional development.
• Assist the Executive Sous Chef and culinary leadership team with daily staffing and operational requirements.

Food Safety, Sanitation & Workplace Standards

• Ensure required food safety checks, temperature logs, and other documentation are completed accurately and consistently.
• Maintain high standards of cleanliness and organization throughout all kitchen and food preparation areas.
• Promote safe work practices and ensure culinary team members follow established health and safety procedures.
• Identify and address food safety, sanitation, or workplace safety concerns promptly.

Food Cost, Inventory & Waste Management

• Assist with monitoring food costs and maintaining departmental financial objectives.
• Assist with receiving, storing, and organizing food products and supplies.
• Monitor inventory levels and communicate ordering requirements to the appropriate culinary leader.
• Assist with portion control and product utilization to maintain consistency and minimize waste.
• Review preparation quantities, inventory on hand, and anticipated business levels; adjust production priorities and identify safe, appropriate uses for surplus product to reduce waste
• Verify portioning, labeling, storage, and rotation practices, coaching team members and correcting deficiencies as they arise.

Communication & Member Dining

• Work closely with the Executive Chef and Executive Sous Chef, and other culinary leaders to ensure consistent operational execution.
• Coordinate with FOH and BOH managers and supervisors to maintain open and effective communication.
• Address routine performance and operational concerns promptly through clear direction and coaching, and communicate unresolved or significant concerns to the appropriate senior culinary leader.
• Support the successful execution of member dining across the Founders Room, Spike Bar, Sun Café, Snack Shack, and other Club outlets as required.
• Respond professionally to operational concerns and assist in resolving issues as they arise.

Administration & Operational Support

• Assist with scheduling, staffing, training, and other administrative duties as required.
• Assist with maintaining recipes, preparation procedures, production standards, and other culinary documentation.
• Support the implementation and consistent application of Club policies, procedures, and operating standards.
• Assist with special events, Club functions, promotions, and other Food & Beverage initiatives.
• Perform other duties as assigned.

Skills and Experience

• Solid written and verbal communication skills.
• Ability to work well under pressure in a fast‑paced environment.
• A passion for process improvement, great problem solving and decision‑making abilities.
• Ability to work cohesively with fellow colleagues as part of a team.
• Ability to focus attention on guest needs, always remaining calm and courteous.

Education & Experience

• Previous leadership experience in the culinary field required.
• Computer literate in Microsoft Window applications an asset
• 3+ years of direct hands‑on cooking experience
• 1+ year(s) of culinary based supervisory experience

Qualifications

• Journeyman Cook/Red Seal certification or international equivalent is an asset.
• Culinary diploma or certification from a recognized culinary institution is an asset.
• Food Safety certification required or willingness to obtain.
• Strong interpersonal, leadership, and problem‑solving abilities.
• Highly responsible and reliable.

Why Work with Us

• Staff meals
• Competitive wages
• Comprehensive Benefits Package
• Training & Development
• Pro Shop Discounts
• Diverse and Welcoming Work Culture

Learn more about us by visiting - https://www.derrickclub.com/Our_Club/Testimonials