The Opportunity
The Royal Mayfair Golf Club is seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team.
Founded in 1922, the Royal Mayfair is one of Canada's premier private golf clubs, known for exceptional service, meaningful member relationships, and a commitment to excellence.
Reporting to Executive Chef Doreen Prei, the Executive Sous Chef plays a key leadership role in the daily operation of the kitchen. This position supports all culinary areas of the Club, including member dining, special events, and on-course food and beverage operations.
This is an opportunity for a culinary leader who enjoys developing people, maintaining high standards, and creating memorable dining experiences.
Our Core Values
- Dependable – We do what members expect us to do, consistently and without reminders.
- Approachable – We are positive, welcoming, and easy to engage with. Members and teammates should always feel comfortable approaching us.
- Detail Oriented – We pay attention to the small things that elevate a premium experience.
- Relationship Driven – We build meaningful relationships and treat our members, guests, and colleagues with genuine care.
- We Care (Stewardship & Compassion) – We are invested in the long-term success of our team, our members, and the Club's legacy.
About the Role
While working closely with the Executive Chef, the Executive Sous Chef is the operational leader of our culinary team, responsible for ensuring the Executive Chef's vision is executed consistently across every service, event, and dining experience. This role is hands-on and highly accountable, requiring a leader who takes pride in the details, thrives on owning day-to-day kitchen operations, and understands that exceptional execution comes from strong systems, clear standards, and a commitment to developing people.
Key Responsibilities
- Support the day-to-day leadership of the culinary team across all kitchen operations
- Lead, coach, and develop team members while fostering a positive and accountable culture
- Ensure food quality, consistency, presentation, and food safety standards are maintained
- Assist with menu development, recipe testing, and culinary innovation
- Support scheduling, labour planning, and inventory management
- Oversee food production and service execution for member dining, and special events
- Work collaboratively with the Food & Beverage and Events teams to deliver exceptional member experiences
- Assume leadership of the kitchen in the Executive Chef's absence
Qualifications & Skills
- Previous culinary leadership experience in a high-quality hospitality environment
- Strong leadership and team development skills
- Experience in both à la carte and banquet operations
- Excellent organizational and communication skills
- A commitment to quality, consistency, and continuous improvement
- Food Safety Certification required
Why Work at The Royal Mayfair
- Competitive salary and benefits package
- Staff golf privileges
- A professional, supportive, and team-oriented environment
- A commitment to building sustainable schedules and supporting work-life balance
- The opportunity to contribute to one of Edmonton's most respected private clubs
Schedule & Availability
- This position requires flexibility and will include days, evenings, weekends, and holidays based on operational needs.
- The Club's busiest season runs from April through October, when member activity, events, and tournament schedules are at their peak.
How to Apply
If you are passionate about culinary leadership and take pride in creating exceptional dining experiences, we would love to hear from you.
Please submit your resume outlining your qualifications and experience.
We thank all applicants for their interest; however, only those selected for an interview will be contacted.
Pay: $70,000.00-$85,000.00 per year
Application question(s):
- How would you rate your proficiency with technology, including scheduling software, inventory systems, Microsoft Office, and other workplace technology?
Experience:
- culinary leadership or management: 1 year (preferred)
- managing food costs, purchasing, and inventory: 1 year (preferred)
Licence/Certification:
- Food Safe (or equivalent Food Safety) certification (preferred)
Work Location: In person
