Sous Chef Full Time

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

Job Summary: Seeking a motivated and experienced Sous Chef to support the day-to-day operations of our kitchen. The successful candidate will assist in menu execution, food preparation, inventory management, staff supervision, and maintaining high standards of food quality, safety and sanitation. The Sous Chef will work closely with the Chef Manager to lead the kitchen team, ensure efficient service, and help create an exceptional experience for guests.

The hourly wage for this role is $22.00. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

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

• Assist the Chef Manager in the unit, taking over the Chef Manager's duties in his/her absence.
• Assist the Chef Manager with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise 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.
• Ensure 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.
• Coordinate 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 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.

• Four years of related culinary supervisory 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, may require evening and weekend availability.