Sous Chef - Braven

Auberge du Pommier; Edmonton; On-site; CAD 45,000 - 60,000; Full time

Job summary

A fine dining establishment in Edmonton is seeking an experienced Sous Chef to lead kitchen operations and mentor junior staff. The ideal candidate will have over 2 years of cooking experience, strong leadership skills, and a passion for food. This role offers competitive wages and a comprehensive benefits package, including health benefits and discounts.

Benefits

Competitive wages

Health, Dental and Vision benefits

Discounted gym membership

Tuition Reimbursement

Qualifications

• 2-3 years cooking experience in a fast-paced restaurant.
• Ability to take direction and work calmly under pressure.
• Serve Safe certified.

Responsibilities

• Communicates the restaurant’s vision to all team members.
• Monitors kitchen operations and cleanliness.
• Conducts training and development initiatives.

Skills

Cooking experience

Leadership

Recipe understanding

Problem-solving

Education

Culinary diploma/degree

Job description

Company Description

Let’s be clear — this is not your father’s steakhouse. Granted, there is no shortage of shrimp cocktail, wedge salad or creamed spinach. But Braven, led by Canada’s award-winning Chef Anthony Walsh, is a new breed of steakhouse — a force to be reckoned with. Merging unfussy, old‑school sensibilities with modern grace and style, Chef Walsh and his brigade of cooks are committed to preparing each dish to perfection.

What’s in it for you?

• Competitive wages / salary packages
• Gratuity sharing
• Health, Dental and Visions benefits with Enhanced Mental Health Coverage
• Discounted gym membership and Employee Assistance Program
• Group Life & Disability Insurance
• Management Uniform Reimbursement
• Monthly dining allowance for all O&B locations
• 50% Dining Discount for all O&B locations
• RRSP Matching
• Tuition Reimbursement

Job Description

Our Sous Chefs are seasoned cooks which have gained considerable experience working in fine dining kitchen. They are very organized and comfortable working in a high‑pressure environment. The Sous Chef must also be able to give orders within their section, work independently as well as reliably carry out orders handed down to them by the Chef. Their attention to detail is monumental, able to mentor junior cooks and trouble‑shooting any problems that may arise.

The Day to Day :

• Communicates the restaurant’s vision to all team members and leads by example.
• Strong understanding of recipe
• Consistently monitors kitchen operations and cleanliness.
• Builds and maintains relationships with team members and front of house management alike.
• Follows proper ordering, inventory and receiving procedures.
• Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking.
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote the restaurant.
• Conducts training and development initiatives as well as performance management and employee coaching.
• Uses conflict / resolution and problem solving skills.
• Other duties as assigned.

Qualifications

• 2‑3 years cooking experience in a fast‑paced restaurant
• Culinary diploma / degree is an asset
• Understanding of professional cooking and knife handling skills
• Ability to take direction and work calmly and effectively under pressure
• Able to spend 100% of the time standing
• Serve Safe certified
• Available weekends, evenings, and holidays as needed
• Legally eligible to work in Canada

Additional Information

Oliver & Bonacini's Diversity Commitment

At Oliver & Bonacini Hospitality, we are committed to treating every employee with dignity and respect. We strive to be fair and just, and create working environments where our employees can be at their best.