Sous Chef

2 weeks ago

Calgary AB TJ P, Canada namo cafe & bistro Full time

Reports To: Executive Chef / Head Chef

Role Summary

The Sous Chef supports the Executive Chef in daily kitchen operations, menu execution, and team leadership. This is a hands-on, active kitchen role . The Sous Chef will work on the line, lead stations during service, and participate directly in prep and plating. Weekend availability is required; candidates must be able to work rotating weekends and holiday shifts.

Required Qualifications

  • Experience: Minimum 3 years in a professional kitchen; at least 1 year in a supervisory role.
  • Culinary Training: Culinary diploma or equivalent experience preferred.
  • Skills: Strong knife skills; knowledge of classical and contemporary techniques; ability to manage multiple stations.
  • Hands-On Expectation: Comfortable performing prep, cooking, plating, and station setup personally; able to step in and work any station during busy service.
  • Certifications: Food handler certification; WHMIS or equivalent preferred.
  • Availability: Must be available to work weekends, evenings, and holidays as scheduled.
  • Legal Status: Must be legally authorized to work in Canada. Candidates must be prepared to provide documentation proving work authorization at interview or upon hire.
  • Physical Requirements: Ability to stand for long periods, lift up to 25 kg, and work in a hot, fast-paced environment.

Key Responsibilities

  • Hands-On Kitchen Leadership: Supervise and work alongside line cooks and prep staff; lead service during assigned shifts by actively cooking and plating.
  • Food Preparation: Execute menu items to recipe and presentation standards; assist with recipe development and daily specials.
  • Quality Control: Monitor food quality, portioning, and plating; perform final checks before service.
  • Inventory and Ordering: Track inventory levels, assist with ordering, and minimize waste.
  • Training and Development: Train new hires with hands-on demonstrations and run skill refresh sessions.
  • Health and Safety: Enforce HACCP and food-safety protocols and maintain a clean, organized kitchen.
  • Shift Management: Create and manage shift checklists, prep lists, and station assignments.

Compensation and Benefits

  • Salary Range: $43,000 – $45,000 CAD per year.
  • Benefits: Gratuities ; distributed based on sales volume.
  • Schedule: Full-time; rotating shifts ,weekend coverage.

Job Types: Full-time, Permanent

Pay: $40,000.00-$45,000.00 per year

Benefits:

  • Discounted or free food
  • On-site parking
  • Paid time off

Experience:

  • kitchen: 2 years (required)

Work Location: In person

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