Sous Chef, Full Time

COMPASS GROUP CANADA; Edmonton; Hybrid; CAD 48,000 - 68,000; Full time

Job summary

Compass Group Canada in Edmonton seeks an experienced Sous Chef to support culinary operations in a fast-paced environment. You will assist the Head Chef with menu planning, lead kitchen staff, and ensure dishes meet established recipes and quality standards.

The role requires strong leadership, food safety knowledge, and excellent organizational skills, with responsibility for inventory, cost control, and staff training in a high-volume setting.

Qualifications

• Diploma or certification in Culinary Arts (preferred).
• Proven experience as a Sous Chef or senior line cook.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.

Responsibilities

• Assist the Head Chef in planning and preparing menus.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure all dishes are prepared according to recipes and quality standards.
• Monitor food inventory and assist with ordering supplies.
• Maintain cleanliness, organization, and compliance with health and safety regulations.
• Train and mentor junior kitchen staff.
• Manage kitchen operations in the Head Chef's absence.
• Minimize food waste and control food costs.

Skills

Culinary expertise

Leadership

Food preparation

Inventory control

Problem solving

Attention to detail

Time management

Education

Diploma in Culinary Arts

Proven Sous Chef experience

Job description

Prepares food in accordance with applicable corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times.

Key Responsibilities:

• Assist the Head Chef in planning and preparing menus.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure all dishes are prepared according to recipes and quality standards.
• Monitor food inventory and assist with ordering supplies.
• Maintain cleanliness, organization, and compliance with health and safety regulations.
• Train and mentor junior kitchen staff.
• Manage kitchen operations in the Head Chef's absence.
• Minimize food waste and control food costs.

Qualifications:

• Diploma or certification in Culinary Arts (preferred).
• Proven experience as a Sous Chef or senior line cook.
• Strong leadership and communication skills.
• Knowledge of food safety and sanitation regulations.
• Ability to work under pressure in a fast-paced environment.
• Excellent organizational and time-management skills.

Skills:

• Culinary expertise
• Leadership and team management
• Food preparation and presentation
• Inventory and cost control
• Problem-solving and decision-making
• Attention to detail
• Time management