Junior Sous Chef, Seasonal FT, Rogers Place

COMPASS GROUP CANADA; Edmonton; Hybrid; CAD 42,000 - 64,000; Full time

Job summary

Compass Group Canada is seeking a Junior Sous Chef to support the culinary team in a fast-paced production environment. The role involves assisting with inventories, menu planning, budgeting, and maintaining cost controls while ensuring high standards of quality and client satisfaction.

The position requires 3+ years of culinary experience, strong banquet/catering background, and excellent communication. Evening and weekend availability is expected.

Qualifications

• Three plus years of related culinary experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, requires evening and weekend availability.

Responsibilities

• Assist the Sous Chef in the unit.
• Assist the Executive Sous Chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and support with supervising the culinary team in preparation of a wide variety of foods and share food knowledge with the team.
• Be involved in menu planning and development, operation planning, expenditures, budgeting, costing and inventory management.
• Support staffing for maximum productivity and high quality; control food and payroll costs for profitability.
• Maintain good client relationships and ensure client satisfaction with service and menu options.
• Ensure compliance with Quality Assurance and Health and Safety programs and WHMIS regulations.
• Coordinate workplace inspections and WHMIS training, report incidents to head office.
• Make recommendations for kitchen maintenance and equipment upkeep.

Skills

Culinary experience

Banquet & catering

Food cost controls

Supervisory skills

Team player

Communication skills

Microsoft Office

Flexible hours

Tools

Microsoft Office

Job description

Now, if you were to come on board as one of our Junior Sous Chefs, we’d ask you to do the following for us:

• Assist the Sous Chef in the unit.
• Assist the Executive Sous Chef with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supports with supervising the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Supports with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Supports with coordination of frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be our Junior Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Three plus years of related culinary experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, requires evening and weekend availability.