Summary of position:

The Sous Chef works closely with the Head Chef to ensure exceptional food quality, consistency, and service across all hospitality operations. This role supports day-to-day kitchen leadership and ensures smooth execution of culinary standards and procedures.

Necessary skills, experience, and attributes:

- Minimum 4 years of progressive kitchen experience in high-volume restaurant, hotel, or club including a minimum of 2 years in supervisory or managerial role
- Strong organizational, time management, and leadership skills
- Strong knowledge of banquet or high-volume food production
- Culinary diploma or Red Seal Certification (or in progress) preferred
- Excellent knowledge of food safety and kitchen operations
- Food safety certified (any course approved in Alberta)
- Able to work flexible hours including evenings, weekends, and holidays as required
- Basic computer skills (Excel, MS Office software)
- Calm under pressure

What’s in it for you:

- Demanding but flexible schedule, busy summers more relaxed winters, year round work.
- A chance to show your talents and grow and develop your skills.
- A chance to work in a brand-new facility at one of Calgary’s oldest courses -inner city.
- Competitive hourly rate or annual salary (based on experience), golf privileges and discounts.
- Paid vacation.
- Health and dental benefits.
- Paid time off during Christmas (to be discussed and set yearly by management).

What your key responsibilities will be:

Culinary Skills

- Strong knowledge of cooking techniques (sautéing, roasting, braising, grilling, etc.)
- Recipe development and menu planning
- Food plating and presentation standards
- Understanding of various cuisines and food trends

Inventory & Cost Control

- Food ordering, receiving, and storage procedures
- Inventory management and rotation (FIFO)
- Portion control and minimizing waste

Leadership & Communication





- Supervising and motivating line cooks and prep staff
- Training new kitchen staff in procedures and standards
- Effective communication with front-of-house and BOH teams
- Conflict resolution and team-building skills

Sanitation & Safety

- Enforcing health department regulations and kitchen cleanliness
- Maintaining logs for temperature checks, cleaning schedules, etc.
- Knowledge of allergies and dietary needs (gluten-free, vegan, allergens)

Time Management & Organization

- Coordinating prep and execution of service in a rapid-paced environment
- Multitasking and prioritizing under pressure
- Supporting smooth transitions between meal periods or banquet events
- Promoting a safe working environment for all kitchen and serving staff

A more detailed look:

- Assist the Head Chef in maintaining high standards of food quality, presentation, and consistency for all banquet events.
- Oversee daily line execution, ensuring proper cooking techniques, plating standards, and timely service.
- Manage kitchen inventory processes including ordering, receiving, proper storage, labeling, and rotation of all food products.
- Maintain strict quality control over ingredients and prepared dishes to meet safety and culinary standards.
- Support and lead various kitchen functions including prep, dish area, cleaning, and line operations as needed.
- Ensure all kitchen areas are clean, organized, and compliant with health and safety regulations.
- Train and supervise kitchen staff, providing guidance and support in execution of menu items and kitchen procedures.
- Collaborate with the Head Chef on menu planning, special events, and seasonal offerings.

Please send your resume and a brief introduction to Terri Bowles at [email protected] with the subject line: “Sous Chef – [Your Name]” We thank all applicants for their interest; only those selected for an interview will be contacted.

Pay: From $58,000.00 per year

Work Location: In person

📌 Sous Chef (Calgary)
🏢 The Winston Golf Club
📍 Calgary