Hands-On Sous Chef
Reports To
Executive Chef / Kitchen Manager / General Manager
Position Summary
The Hands-On Sous Chef is responsible for assisting in the daily operation of the kitchen while actively working alongside kitchen staff in all areas of food preparation, cooking, cleaning and organization. This is not strictly a supervisory role. The successful candidate must be willing to work on the line, prep, help with dishes when needed, assist with banquet functions and lead by example through teamwork and professionalism.
The Sous Chef helps ensure food quality, consistency, cleanliness, safety and proper kitchen procedures are maintained at all times.
Key ResponsibilitiesKitchen Operations
- Prepare and cook menu items according to recipes and company standards
- Work all stations including line, prep, breakfast, lunch, supper and banquet functions
- Assist with daily prep lists, inventory and ordering
- Ensure food quality, portion control and presentation standards are maintained
- Help monitor food waste and kitchen costs
- Assist in receiving and rotating stock using FIFO procedures
Leadership & Training
- Help train and mentor cooks, prep staff, dishwashers and kitchen helpers
- Reinforce company policies, food safety and cleaning procedures
- Lead by example with professionalism, attendance and teamwork
- Help ensure staff remain productive and organized during shifts
- Assist in scheduling and shift coordination when required
Cleaning & Safety
- Ensure kitchen, coolers, freezers and storage areas remain clean and organized
- Follow and enforce Alberta Health Services food handling standards
- Ensure proper sanitation and safe food temperatures are maintained
- Help maintain WHMIS and workplace safety procedures
- Assist with deep cleaning schedules and equipment maintenance
- Ensure garbage, grease and recycling procedures are properly followed
Customer Service
- Work with servers and management to ensure smooth service
- Handle guest concerns professionally when required
- Assist with special functions, catering and banquet events
Qualifications
- Previous experience as a cook or sous chef in a restaurant, hotel or banquet environment
- Strong cooking and organizational skills
- Ability to work in a fast-paced environment
- Food Safe Certification required, culinary school education prefered
- Knowledge of inventory and food cost controls considered an asset
- Must be dependable, flexible and willing to work evenings, weekends and holidays
Physical Requirements
- Standing for extended periods
- Lifting up to 50 lbs
- Working in hot and fast-paced kitchen conditions
Expectations
- Must be hands-on and willing to assist in all kitchen duties
- Must maintain professionalism with staff and guests
- Must support teamwork and positive communication
- Must follow all company policies and safety procedures
- Reliability and attendance are essential for this position
accommodations available
Job Type: Full-time
Pay: $19.00-$21.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
Experience:
- Culinary: 5 years (preferred)
- Chef: 3 years (preferred)
- Sous Chef: 2 years (preferred)
Work Location: In person
