Edmonton, Ab Junior chef Jobs – 6 Openings This Week

Jr. Sous Chef
Rge Rd —Edmonton, AB
- $20.50–$23.50 an hour
- Weekends as needed
- Heavy lifting
- Sanitation
- Team management
Quick apply
Sous Chef, Full Time
Compass Group Canada Ltd —Edmonton, AB
- $28 an hour
- Inventory management
- Sanitation
- Team management
Quick apply
2d
Junior Sous Chef (Season Contract)
Compass Group Canada Ltd —Edmonton, AB
- $50,000–$60,000 a year
- Weekends as needed
- Inventory management
- Sanitation
- Cleaning
Quick apply
Junior Sous Chef, Seasonal FT, Rogers Place
Compass Group Canada Ltd —Edmonton, AB
- Weekends as needed
- Microsoft Excel
- Inventory control
- Sanitation
Quick apply
Tap 25 Junior Sous Chef
River Cree Resort & Casino —Enoch, AB
- Weekends as needed
- Inventory management
- Sanitation
- Maintenance
Chef de Partie / Line cook
Vaticano Cucina —Edmonton, AB
- Up to $26 an hour
- Full-time
- Inventory management
- English
- High school diploma or GED
- Dental care
- Vision care
Quick apply

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10d

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Jr. Sous Chef

Rge Rd
Edmonton, AB

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Job details

Full-time
$20.50–$23.50 an hour

Qualifications

Red Seal
Heavy lifting
Fine dining experience
Labelling
Food service staff training and mentoring
Coaching
Sanitation
Team management
Plating
Quality Control
Mentoring
Cleaning
Food preparation
Stocking
Food safety
Leadership
Standard operating procedures (SOPs)
Communication skills
Professional kitchen experience
Team coordination
FIFO food stock rotation

Full job description

We are seeking a passionate, dedicated, and experienced Junior Sous Chef to join our award-winning kitchen brigade. In this leadership role, you will work directly with seasonal ingredients, master diverse culinary techniques, and begin stepping into kitchen management. This is an exceptional opportunity for a career-minded culinary professional to refine their skills in whole-animal utilization, farm-to-table, and wood-fire cooking while developing their leadership and mentorship capabilities.

Key Responsibilities of a Jr. Sous Chef:

Leadership & Line Oversight: Act as a bridge between the line cooks and culinary leadership; monitor ticket times and seamlessly coordinate bill firing across all stations to ensure multi-course tables are served concurrently and on time.
Quality Control & Execution: Produce menu items to exact specifications on a range of line stations during high-volume evening services with flawless precision, speed, and consistency; while auditing the output of junior cooks.
Mise en Place & Advanced Prep: Oversee and execute detailed daily prep lists, ensuring all ingredients are meticulously cut, weighed, and portioned. Lead the preparation of high-end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.
Seasonal Menu Writing: Partner directly with the Executive Sous-Chef and Sous Chef to conceptualize, test, and develop evolving seasonal dishes and multi-course blind-tasting menus ('The Road Trip').
Station Readiness: Ensure all kitchen stations are properly set up, fully stocked according to restaurant specifications, and ready before dinner service begins.
Food Safety & Kitchen Hygiene: Enforce strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.
Mentorship: Actively coach, guide, and support line cooks and stewards to maintain a positive, efficient, and cohesive kitchen environment.
Labour Costing & Management: Assist culinary leadership in managing BOH labour costs; learn to build efficient labour plans that balance target labour percentages with expected service volume.
Dictate recipe techniques and dish concepts clearly to junior cooks, translating abstract culinary ideas into executable, standard operating procedures.
Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.

Education and Experience Requirements:

Minimum 3 -5 years professional kitchen experience in a high-volume, upscale casual, or fine dining kitchen setting.
Minimum of 1 year professional leadership experience in a team of 5 or more.
A diploma in culinary arts, Journeyman Certification, and/or Red Seal Certification in cooking are considered assets

Technical and Professional Skill Requirements:

Ability to stay calm, organized, and focused under intense, fast-paced pressure.
Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
Confidence cooking in different stations of the kitchen
Excellent verbal communication and active listening skills

Physical Requirements:

Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 12 hours.
Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens

The Right Candidate possesses the following Mindset:

Integrity to do the job right every single time, ensuring every tasks, from deep cleaning to final platings, executed correctly without cutting corners, even when unsupervised.
Drive to experiment, collaborate, and contribute ideas to new dishes.
Eagerness for teamwork, collaboration, and uplifting those around you.
Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
Passion for local Canadian food and sustainable sourcing.
Positivity, innate optimism, and a strong problem-solving attitude.
Commitment to lifetime learning and mastering the culinary craft.

Schedule & Availability

Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)
Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week)
Availability: Willing to work evenings and weekends.
We are closed Sundays!

Quick apply

Refine Your Search

junior chef jobs in edmonton, ab

Jr. Sous Chef

Sous Chef, Full Time

Junior Sous Chef (Season Contract)

Junior Sous Chef, Seasonal FT, Rogers Place

Tap 25 Junior Sous Chef

Chef de Partie / Line cook

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