Sous Chef

Company Description Legends Kitchen is a culinary business originally based in Edson, Alberta, known for providing quality food and service in a welcoming environment. The restaurant focuses on delivering flavourful, well-presented dishes and a consistent guest experience. Team members work in a collaborative kitchen setting where high standards, reliability, and attention to detail are valued. Legends Kitchen aims to create a positive workplace that supports professional growth and pride in craft. Role Description: The Sous Chef is a full-time, on-site role based in Edson, AB, supporting the Head Chef in daily kitchen operations. Responsibilities include preparing and cooking menu items, overseeing line cooks, ensuring food quality and consistency, and maintaining a clean, safe, and organised kitchen. The sous chef assists in menu development, inventory management, and ordering supplies, while monitoring portion control and minimising waste. This role also involves training and mentoring kitchen staff, enforcing food safety standards, coordinating service during peak hours, and collaborating with the leadership team to improve efficiency and guest satisfaction. Qualifications Strong culinary skills, including food preparation, cooking techniques, and plating. Experience supervising kitchen staff and managing shifts in a fast-paced environment. Knowledge of food safety regulations, hygiene standards, and safe kitchen practices. Ability to manage inventory, support ordering, and control food costs effectively. Proven skills in time management, organisation, and attention to detail. Effective communication and teamwork abilities, with a focus on respectful collaboration. Previous experience as a sous chef or senior line cook in a restaurant or similar setting. A culinary diploma, trade certification, or equivalent on-the-job experience is preferred. Availability to work flexible hours, including evenings, weekends, and holidays as needed.

The Sous Chef supports the Head Chef in daily kitchen operations, including preparing menu items and overseeing line cooks. They are responsible for maintaining food quality, managing inventory, and ensuring strict adherence to food safety and hygiene standards.

Candidates should have strong culinary skills and experience supervising kitchen staff in a fast-paced environment. A culinary diploma, trade certification, or equivalent on-the-job experience is preferred along with flexible availability.

• Time managementPreferred
• TeamworkPreferred
• OrganizationPreferred
• Food preparationPreferred
• Shift ManagementPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Cooking Techniques
• Plating
• Kitchen Supervision
• Food Safety Regulations
• Inventory Management
• Food Cost Control
• Time Management
• Organization
• Teamwork
• Staff Mentoring
• Menu Development
• Portion Control
• Hygiene Standards
• Shift Management

• Food & Beverage
• Hospitality
• Management & Leadership
• Manufacturing
• Trades

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Mar 9, 2027

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level

Application method

Direct apply is available