Sous Chef - Sweet Loretta

2224469 Alberta Inc.; Calgary; On-site; CAD 45,000 - 55,000; Full time

Job summary

A leading culinary establishment in Calgary is seeking a Sous Chef to oversee food production, manage kitchen staff, and ensure high hygiene standards. Candidates should have over 1 year of experience in a similar role, possess strong communication skills, and demonstrate leadership in a high-pressure environment. This position offers a competitive salary, gratuities, and comprehensive health benefits.

Benefits

Competitive Annual Salary

Gratuities

Paid sick leave

Comprehensive health benefits

2 weeks’ vacation

Cell Phone Allowance

Duty meals

Professional development support

Company-wide food and beverage discount

Qualifications

• 1+ years of experience in a comparable role.
• Advanced knowledge of hospitality best practices.
• Demonstrated ability to manage and train a team.

Responsibilities

• Oversee food production and menu planning.
• Supervise kitchen staff and allocate tasks.
• Ensure highest level of hygiene and food safety.

Skills

Hospitality best practices

Strong English communication

Leadership in culinary

Inventory control

Organizational skills

Stress management

Job description

Job Description

ABOUT THE POSITION

The Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHO WE ARE

Sweet Loretta is built on the city’s legacy of iconic music venues. The multidisciplinary space features programming from rotating resident DJs, live music, and emerging artists, alongside exceptional food and drink. Part disco, snack bar, and lounge, Sweet Loretta’s food and drink program features small shareable plates designed to pair with booze‑forward cocktails and eclectic wine varietals.

WHAT WE OFFER

• Competitive Annual Salary
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package after 90 days
• 2 weeks’ vacation
• Cell Phone Allowance
• Duty meals
• Professional development financial support
• 25% Company‑wide food & beverage discount & access to frequent local business discounts / specials

WHAT YOU'LL DO

• Oversee all aspects of food production, including involvement in menu planning and costing.
• Administration of kitchen in assistance to the Head Chef, including purchasing and work schedules.
• Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
• Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; ensuring department operates in compliance of all relevant laws.
• Supervise all kitchen staff; allocating tasks so that they will be done efficiently and ensuring all workers are aware of their responsibilities.
• Ensure proper foreseeability within all stations to confirm product is managed properly in order to execute prep procedures and service in a cost and time effective manner.
• Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas.
• Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.
• Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards.
• Place orders with suppliers – ensure cost control of all food and beverage items.
• Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen.
• Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures.
• Provide assistance on line daily.
• Create work schedules for all kitchen staff and assign work and duties accordingly.
• Conduct pre‑shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out / short, daily features and soup testing.
• Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours.
• Follow proper reporting procedures for accidents and incidents to ensure follow‑up and prevention.
• Execute ad‑hoc duties as required.

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (1+ years required).
• Advanced knowledge of hospitality best practices and guest service.
• Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation.