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Sous Chef, Full Time

  • Edmonton, AB
  • On-site
  • Posted Sep 1, 2026
  • 1 position

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Employment type
Full-time
Experience level
Mid-level · 2+ years
Minimum education
Professional degree
Posting language
English
Working hours
40 hours per week

Job summary

The Sous Chef assists the Head Chef in menu planning and oversees kitchen staff to ensure high-quality food service. They are responsible for managing inventory, maintaining health and safety standards, and controlling food costs.

Job details

The Sous Chef assists the Head Chef in menu planning and oversees kitchen staff to ensure high-quality food service. They are responsible for managing inventory, maintaining health and safety standards, and controlling food costs. Candidates should have proven experience as a Sous Chef or senior line cook and possess strong leadership and communication skills. A diploma or certification in Culinary Arts is preferred, along with a solid understanding of food safety and sanitation regulations.

What you’ll do

The Sous Chef assists the Head Chef in menu planning and oversees kitchen staff to ensure high-quality food service. They are responsible for managing inventory, maintaining health and safety standards, and controlling food costs.

Requirements

Candidates should have proven experience as a Sous Chef or senior line cook and possess strong leadership and communication skills. A diploma or certification in Culinary Arts is preferred, along with a solid understanding of food safety and sanitation regulations.

Listed skills

  • Time management · Preferred
  • Inventory Control · Preferred
  • Problem solving · Preferred
  • Cost Control · Preferred
  • Leadership · Preferred
  • Attention to detail · Preferred
  • Food safety · Preferred
  • Food preparation · Preferred
  • Decision Making · Preferred
  • Communication Skills · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

  • Culinary expertise
  • Leadership
  • Team management
  • Food preparation
  • Food presentation
  • Inventory control
  • Cost control
  • Problem-solving
  • Decision-making
  • Attention to detail
  • Time management
  • Communication skills
  • Food safety
  • Sanitation regulations
  • Mentoring

Job areas

  • Food & Beverage
  • Hospitality
  • Management & Leadership

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