Sous Chef

A Sous Chef is responsible for assisting the Executive Chef in kitchen operations, managing staff, and ensuring a high-quality food product. Key responsibilities include overseeing food preparation, training associates, maintaining quality and sanitation standards, and managing kitchen operations to budget.

Requirements

• High School Diploma or equivalent
• Culinary Education required; Red Seal or equivalent training/experience
• 5 years Food and Beverage culinary management experience with demonstrated leadership

Benefits

• Competitive wage
• Excellent benefits
• Shuttle service from West Edmonton location
• Circle of Service program