Company Description JOEY Restaurant Group is a North American restaurant company focused on unleashing the potential of its people, culinary craft, and guest experiences. With locations across the continent, JOEY brings globally inspired, bold flavors to life through signature dishes and drinks. The organization is committed to investing in team members at every level, providing tools, training, and growth opportunities to build lasting careers.

Recognized for nearly two decades as one of Canada’s Best Workplaces by Great Place to Work®, JOEY fosters an inclusive, high-performance culture grounded in genuine warmth and care for guests, team members, and local communities. JOEY Restaurant Group is an equal opportunity employer and welcomes applicants from all backgrounds.

Role Description The Sous Chef is a full-time, on-site role based in Edmonton, AB, supporting the culinary leadership team in delivering consistent, high-quality food and service. This role assists in leading kitchen operations, including preparing and executing menu items, overseeing line operations during service, and ensuring food safety and sanitation standards are met.

The Sous

Chef collaborates with the Chef and culinary leadership to train, mentor, and develop kitchen team members, fostering a positive and professional work environment.



Day-to-day responsibilities include coordinating prep, managing inventory and ordering as directed, monitoring quality and presentation, and supporting new menu rollouts.

The Sous

Chef is expected to uphold JOEY’s standards for guest satisfaction, teamwork, and operational excellence.

Qualifications

Strong culinary skills, including cooking techniques, food preparation, and plating, with experience in a fast-paced, high-volume kitchen.

Knowledge of kitchen operations, including inventory management, food safety, sanitation, and health regulations.

Leadership and team development abilities, including training, coaching, and supporting a diverse kitchen team.

Effective communication and collaboration skills, with the ability to work closely with front-of-house and back-of-house teams.

Proven ability to remain calm under pressure, prioritize tasks, and maintain high standards during peak service times.

Previous experience as a Sous Chef, Junior Sous Chef, or senior line cook in a restaurant workplace is preferred.

Flexibility to work evenings, weekends, and holidays as required in the hospitality industry.

Culinary education or Red Seal certification is an asset but not required; a commitment to continuous learning and growth is essential.

📌 Sous Chef (Edmonton)
🏢 JOEY Restaurant Group
📍 Edmonton