Employee Status: Term

Start/End Date: August 10, 2025 to January 01, 2026

Salary: $70,000

Cost of Living Allowance: $13,200 per annum, paid in equal payments each pay period.

Company: Regional Recreation Corporation of Wood Buffalo

Department: Hospitality

Location: Fort McMurray, Alberta

Requisition #: 2021635

Please Note: The job posting will remain active until the position has been filled.

Join Our Culinary Dream Team at the Regional Recreation Corporation (RRC)!

At RRC, we believe that together we create community - and we’re looking for a passionate Sous Chef to be a key part of that vision! Are you ready to join a collaborative, innovative, and dynamic team that inspires Wood Buffalo to gather, play, and connect? If you're someone who thrives in a fast-paced, creative environment, we want you to bring your culinary magic to our table.

Why Join Us?

If you never sit still, are always experimenting with flavours, and have a true passion for hospitality, then the RRC culinary team is where you belong. From the perfect sear to a mouth-watering dessert, your culinary expertise will shine in a team that thrives on innovation and collaboration.

Our core values - Safety, Collaboration, Innovation, Sustainability, and Diversity - are woven into everything we do. They aren’t just buzzwords; they shape our identity and fuel our commitment to serving our community with integrity and creativity.

At RRC, we’re all about bringing together bold, passionate people who aren’t afraid to shake things up. We foster a workplace where everyone thrives, driven by integrity, respect, inclusivity, and collaboration. Our culture is what makes us stand out, and We’re committed to fostering a culture of Equity, Inclusion, Diversity and Belonging where every team member feels respected and valued - just like the unique community we serve.

What You’ll Bring:

• A Passion for Flavor: You’re obsessed with the art of balancing textures, flavors, and presentation. Every dish is a work of art, and you’re ready to bring your best to the table.
• Hospitality at Heart: You know that every dish is more than just food - it’s an experience. You’ll help elevate the dining experience, ensuring guests feel welcomed and satisfied.
• Leadership & Team Spirit: As a Sous Chef, you’ll be a hands-on leader. You thrive in a team setting, encouraging creativity while maintaining a focus on quality and efficiency.

If you're looking for a place where your culinary passion meets purpose, the Regional Recreation Corporation is the place to be. Join us and make an impact that lasts

We Offer Great Benefits & Perks - We Take Care of Our People

• Competitive Salary: $70,000
• Cost of Living Allowance
• Employee Assistance Program
• Development Opportunities
• Membership Credit
• Team Celebrations
• Recognition Programs
• Staff Discounts

Your Role

The Sous Chef supports and assists the Executive Chef by overseeing the day-to-day culinary operations, including training, supervising staff, and monitoring food quality. The Sous Chef under the direction of the Executive Chef is responsible for controlling quality in work performance and product output and maintaining policies and standards as determined by the Executive Chef. The Sous Chef assists in monitoring personnel, materials, food items and equipment. The Sous Chef contributes in creating new menus and provides feedback to the Executive Chef. The Sous Chef will work towards providing a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.

Your Impact

• You will supervise and participate in the production, preparation, and presentation of all foods for the main kitchen as assigned by the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
• You will manage all Kitchen Operations in the absence of the Executive Chef.
• You create food menus with the guidance of the Executive Chef.
• You complete daily market lists to ensure quality food ordering while maintaining budgeted costs.
• You will ensure that all food is prepared and served in compliance with Hospitality, industry and health and safety standards.
• You will supervise kitchen personnel with responsibility for scheduling, discipline, performance reviews under Executive Chef’s supervision.
• You will train, manage, and schedule kitchen personnel and supervise/coordinate all related culinary activities.
• You estimate food consumption and requisition or purchase food, conduct regular inventories, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• You ensure that staff are equipped with the tools that they need to execute the food service.
• You ensure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.
• You ensure that only the quantities of items scheduled for use are requisitioned from the storeroom.
• You will interact closely with the Sales and Events department to assist in function menu coordination and meet with clients as required.
• You will review Banquet Event Orders (BEO) and other requests in order to create production list and assignments.
• You will liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback.
• You will plan, coordinate, and monitor concession food requirements on an ongoing basis.
• You will oversee all duties related to receiving, stocking, invoicing, inventory, and cost control.
• You relieve the restaurant and outlet Chef de Parties as required.
• You will assist the Executive Chef with planning all lounge, banquet, and concession menus.
• You will assign the Executive Chef with pricing according to cost recovery and profit margins.
• All other duties as assigned.

Your Accomplishments

• Bachelor’s Degree or related Culinary Degree with minimum two (2) or more years of progressive industry and culinary management experience in a large-scale culinary operation.
• Valid Food Safe Certificate is required.
• Red Seal Culinary Certificate is required
• Previous high-volume experience from a Casino, Convention Center, Stadium or Arena preferred.
• Customer Service Training is an asset.
• Current Intermediate First Aid/CPR/AED Certification or equivalent (including CPR C) is an asset.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team with strong interpersonal skills.
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Strong organizational and time management skills.
• Financial management skills such as basic accounting and budget calculations for food and labor costing.
• Have knowledge of GFS and Sysco ordering programs.
• Have knowledge of payroll systems.
• An excellent communicator able to lead, motivate and further develop the team.
• Knowledge of food service professional operations, standards, and practices, raw materials, quality control, costs, and other techniques for maximizing food production and quality.

Other Requirements

• Valid Class 5 Driver’s License

Working Conditions

• This position requires a flexible schedule including statutory holidays, early morning, late night, and weekend work.
• Work environment is a busy fast paced kitchen. Requires standing and constant movement for extended period of time with frequent movement throughout the facility.
• This position involves working under variable temperature conditions and noise levels in indoor settings.

We Value Safety

All employees are responsible and accountable for Regional Recreation Corporation’s health and safety policy. All employees at every level should be familiar with the requirements of the Alberta Occupational Health and Safety legislation as it relates to their work processes.

The employee is expected to adhere to all company policies and to act as a role model in the adherence to policies. These statements are intended to describe the general nature and level of work involved for this job. It is not an exhaustive list of all responsibilities, duties and skills required of this job.

We would like to thank all applicants in advance for submitting their resumes. Please note, only those candidates chosen to continue through the selection process will be contacted.

The RRC is an equal opportunity employer and values diversity, equity, and inclusion. We will gladly provide accommodations upon request for applicants with any barriers and/or disabilities during the recruitment process. We appreciate all candidates who apply for this position; though only those selected for an interview will be contacted.