Sous Chef Fixed Term Contract (Calgary)

Job Summary Ensuring consistency, production schedule adherence, and efficiency in the production and presentation of all food products. The role works closely with kitchen staff to maintain quality standards at all times. Key Accountabilities - Ensures the highest standard of food is produced based on standard recipes and that the presentation complies with brand guidelines. - Prepares food to predetermined specifications, maintaining portion controls on a regular basis. - Assists in the progress of all food preparation prior to the service period to assure punctual delivery of properly prepared food. - Trains all kitchen staff in proper food preparation, operation of kitchen equipment, health and safety regulations and WHMIS. - Supervises and maintains quality standards of all food preparation by cooks and other kitchen employees; provides guidance on cleanliness and kitchen efficiencies. - Ensures safe food handling practices, as per the WEG Food Safety Program, are followed regularly. - Addresses issues and reports to Sous Chef / Chef as required; ensures kitchen employees wear acceptable and clean uniforms and remain well‑groomed. - Organizes and controls receipts, storage, and issuing of foods from kitchens using the FIFO system. - Assists with scheduling and assigning work to kitchen employees while adhering to budgetary guidelines. - Conducts physical kitchen inventories and works with Sous Chef / Chef to address inventory variances. - Reports unusual occurrences detrimental to the operation to the Sous Chef or higher management. - Maintains daily payroll and staff attendance records through Kronos time and attendance system. - Generates purchase requisitions in a timely manner using AS/400 Report and follows up on faulty equipment requiring repair. - Participates in menu planning, recipe production, and implementation in a timely manner. - Participates in addressing employee performance issues through the departmentally approved performance management program. - Demonstrates and embodies the organization’s core values of Integrity, Respect, Excellence, and Accountability. Qualifications - Advanced knowledge of food preparation techniques. - Basic to advanced working knowledge of PC applications. - Advanced understanding of safe food handling practices. - Understanding of food cost and labour management principles. - Sound knowledge of Health and Safety principles. - Minimum grade 12 education. - 3‑4 years’ experience in full‑service hotel or restaurant environments. - 1‑2 years’ experience at Junior Sous Chef or Station Chef level. - Completion of an apprenticeship program or food technology diploma; Red Seal Certified is considered an asset. Working Conditions Hours of work may include days, evenings, weekends and holidays. Kitchen setting may involve physical discomfort due to temperature, noise, and operational demands. Standing and walking are required approximately 75% of the time. Salary The target hiring salary range for this position is $59,000 to $61,800. Final placement within the range depends on internal equity, market conditions, and the candidate’s experience, skills, and qualifications relevant to the role. Reason for Vacancy To cover maternity leave. Diversity, Equity, Inclusion and Belonging We believe differences should be valued and celebrated. By building diverse and inclusive teams, we strive to provide a more authentic and empowering work experience that unlocks the potential of our people. Diversity breeds innovation; everyone has the right to express their ideas, ambitions, and pursue their goals with confidence and integrity. Apply on Kit Job: kitjob.ca/job/2prdxc