Sous ChefCook County Steakhouse | Edmonton, AB

Location: Edmonton, Alberta

Reports to: Executive Chef

About Cook County Steakhouse

Cook County Saloon brings 45 years of Edmonton history to the table.

Our steakhouse pairs quality food and warm hospitality with the Western character that makes both Cook County Saloon and Steakhouse a memorable place to gather.

We’re looking for a hands-on Sous Chef who takes pride in great food, leads by example, and helps a busy kitchen deliver consistent service.

The Role

As Sous Chef, you’ll support the Head Chef in daily kitchen operations, team leadership, and menu execution. You’ll help ensure every plate meets our standards—from precise steak temperatures to well-prepared sides, sauces, and thoughtful dietary options.

You’ll lead the kitchen in the Head Chef’s absence and help coordinate service for regular dining, group bookings, and special events.

Key Responsibilities

Food Preparation and Service

- Execute menu items consistently, following established recipes, portions, and presentation standards.
- Demonstrate strong grill skills, including steak preparation, doneness, resting, and finishing.
- Lead service from the line or pass, keeping timing, communication, and quality on track.
- Set daily preparation priorities and ensure stations are stocked and ready.
- Communicate dietary requests and allergy information clearly, following established procedures.
- Support menu development, seasonal features, recipe testing, and costing.

Team Leadership

- Train and coach cooks on kitchen standards, techniques, and safe work practices.
- Assign tasks and support efficient staffing during preparation and service.
- Build a respectful, accountable kitchen culture.
- Give explicit feedback and address service issues calmly and promptly.
- Work closely with front-of-house leaders to coordinate pacing and guest requests.

Kitchen Operations





- Assist with ordering, receiving, inventory, and supplier coordination.
- Monitor product quality, storage, rotation, and waste.
- Support food-cost and labour targets through effective planning and portion control.
- Maintain food safety, sanitation, cleaning, and temperature records.
- Ensure equipment is used safely and report maintenance needs promptly.
- Plan production for private dinners, group menus, and special events without compromising regular service.

What You Bring
- Proven experience as a Sous Chef, Junior Sous Chef, or senior line cook ready for a leadership role.
- Strong experience in steakhouse, grill, or comparable full-service restaurant kitchens.
- Confidence cooking steaks to requested temperatures and managing multiple orders during busy service.
- Working knowledge of meat handling, sauces, kitchen production, and inventory control.
- Experience training staff and maintaining standards under pressure.
- Clear communication, sound judgment, and dependable follow-through.
- Food safety certification recognized in Alberta, or willingness to obtain it before starting.
- Culinary training or Red Seal certification is an asset.
- Availability to work evenings, weekends, holidays, and event services.

What Success Looks Like
- Consistently prepared dishes and accurate steak temperatures.
- Organized stations and smooth, well-paced service.
- A trained, supported kitchen team.
- Strong food safety practices and clean workspaces.
- Careful inventory management and controlled waste.
- Effective collaboration between the kitchen and front of house.

Working Conditions This is an active kitchen role involving prolonged standing, hot equipment, sharp tools, and moving ingredients and supplies. Duties must be performed safely, with reasonable accommodation considered where needed.

Pay: $19.00-$28.00 per hour

Benefits

- Discounted or free food
- Flexible schedule
- On-site parking

Work Location: In person

📌 Sous Chef (Edmonton)
🏢 Cook County Steakhouse
📍 Edmonton