Lead Sous Chef - High-Volume Kitchen, Flexible Hours

COMPASS GROUP CANADA; Calgary; Hybrid; CAD 26,000 - 34,000; Full time

Job summary

COMPASS GROUP CANADA is seeking a motivated and experienced Sous Chef to support day-to-day kitchen operations in Calgary. You will assist in menu execution, food preparation, inventories, staffing, and maintaining high standards of safety and sanitation.

Under the Chef Manager, you will lead the kitchen team, ensure efficient service, and help deliver exceptional guest experiences. Four years of supervisory culinary experience and strong food cost controls are preferred.

Qualifications

• Four years of related culinary supervisory experience.
• Experience in banquet and catering functions with high-volume production.
• Knowledge of food cost controls and sanitation.
• Strong communication and teamwork abilities.
• Proficiency in Microsoft Office (Word/Excel) is helpful.
• Ability to work flexible hours including evenings and weekends.

Responsibilities

• Assist the Chef Manager in the unit, taking over duties in their absence.
• Assist with inventories, pricing, cost controls, requisitioning, and supplies for food production.
• Prepare and supervise the culinary team in a wide variety of foods and share knowledge.
• Participate in menu planning, operation planning, budgeting, costing, and inventory management.
• Ensure staffing for productivity and maintain high quality; control food and payroll costs.
• Maintain good client relationships and ensure client satisfaction with service and menu options.
• Ensure compliance with Quality Assurance and Health and Safety standards (WHMIS).
• Coordinate workplace inspections and WHMIS training; report incidents to head office.
• Make recommendations for maintenance and upkeep of kitchen and equipment.

Skills

Culinary supervision

Team leadership

Food safety

Cost controls

Menu planning

Communication

Microsoft Office

Job description

COMPASS GROUP CANADA is seeking a motivated and experienced Sous Chef to support day-to-day kitchen operations in Calgary. You will assist in menu execution, food preparation, inventories, staffing, and maintaining high standards of safety and sanitation.

Under the Chef Manager, you will lead the kitchen team, ensure efficient service, and help deliver exceptional guest experiences. Four years of supervisory culinary experience and strong food cost controls are preferred.