National Westhills The Sous Chef contributes to all back of house operations and is responsible for assisting in several functions including, but not limited to: food preparation, inventory control, and employee training. Must have a constant presence in the restaurant and ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service. The food menu is big and well-considered, and dishes pair well with our curated selection of craft beers from small North American brewers. Competitive annual salary ~ 25% Company-wide food & beverage discount & access to frequent local business discounts/specials Oversee all aspects of food production, including involvement in menu planning and costing. Administration of kitchen in assistance to the District Chef, including purchasing and work schedules. Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both. Maintain and ensure all departmental and the restaurant’s policies and procedures are adhered to; Supervise all kitchen staff; Supervise and assist with food production to ensure all quality standards are maintained in all food and beverage areas. Ensure the highest level of hygiene and food safety is adhered to by all personnel in the preparation and handling of food items.



Ensure all kitchen items ordered from suppliers are correct and checked for quality as per restaurant’s standards Place orders with suppliers – ensure cost control of all food and beverage items. Ensure all inventory of food and equipment is accounted for and secured upon closing of kitchen. Provide coaching, mentorship and leadership to all cooks within the kitchen assisting with work, training and development, including overview and updates on policies and procedures. Create work schedules for all kitchen staff and assign work and duties accordingly. Conduct pre-shift meetings with front stage and back stage – communicating upcoming functions for whole day, products that are out/short, daily features and soup testing. Maintain composure and professionalism at all times, ensuring kitchen personnel are supported and prepared for peak hours. Advanced knowledge of hospitality best practices and guest service. Strong English communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers. Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development. Ability to maintain professionalism, control, and composure in difficult and stressful situations. Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations. Valid Food Secure Certification. Comfortable using Microsoft Office Suite.

📌 Chef de cuisine (Calgary)
🏢 Barbarella Bar
📍 Calgary