Kitchen Management - Chef/Sous

St-James-Corne; Calgary; On-site; CAD 45,000 - 75,000; Full time

Job summary

Ontario Trillium Foundation is seeking a professional Sous Chef to help lead our kitchen, following our Chef’s specifications and guidelines. The role requires culinary expertise and strong managerial skills to maintain guest satisfaction.

You will assist in menu design, oversee food preparation, and ensure sanitation and safety standards are met while training and supervising kitchen staff. Calgary-based position with responsibilities across daily kitchen operations.

Qualifications

• Experience in menu design and food preparation.
• Ability to lead and train kitchen staff.
• Commitment to sanitation and safety standards.

Responsibilities

• Help in the preparation and design of all food and menus
• Produce high quality plates in both design and taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the HeadChef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance and labour goals
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests

Job description

We are looking for a professional Sous Chef to help lead our kitchen, following ourChef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our guests’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and menus
• Produce high quality plates in both design and taste
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the HeadChef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance and labour goals
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests