Lead daily food operations as a Sous Chef, applying menu planning and hands-on preparation in an events-driven facility setting. Manage quality, costs, and service standards.
Reporting to the Food & Beverage / Operations Manager, this Sous Chef oversees food preparation, presentation, administration, and operational planning. The position manages ordering, receiving, inventory, expenditures, sales revenue generation, and special functions. You will train, schedule, supervise, and develop associates while addressing employee relation issues. Compliance responsibilities include Compass Quality Assurance, health and safety, Occupational Health & Safety Act, WHMIS, and HACCP requirements.
Key Responsibilities: Manage day-to-day food operations throughout the facility
Plan menus and prepare daily and special-function service




Order products under Compass purchasing specifications
Maintain inventory, temperature records, budgets, and cost controls
Deliver operations reports and quality assurance audits
Requirements: Minimum two years related management or supervision experience
Knowledge of food, catering, sanitation, presentation, and cost controls
Proven management and strong supervisory skills
Excellent written and verbal communication skills
Microsoft Office knowledge and evening, weekend flexibility
Bring food operations leadership, HACCP awareness, cost control, and associate supervision to this Sous Chef position.

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📌 Sous Chef Food Operations Manager (Alberta)
🏢 Compass Group Canada (Beaver
📍 Alberta