Executive Sous Chef
AB - Alberta, CALGARY


Our client is a dynamic and growing brand with over 37 unique hotels and resorts throughout Canada and the US. As one of North America’s growing – and Canada’s largest – hotel brands, they are committed to offering exceptional service, value, and guest satisfaction in prime locations. Currently seeking an Executive Sous Chef to assist in providing leadership and direction for kitchen ambassadors, ensuring standards and policies of the brand are met during day-to-day operations. The Executive Sous Chef will also participate in the development of food products and menus, while maintaining and monitoring quality, and conducting quality control checks according to federal, provincial and municipal regulations.

Contact Janis Romeskie at 403.670.9101 x4 or submit your resume in confidence below.


  • Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc
  • Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle)
  • Oversee day-to-day production and operations in the kitchen which includes the planning and directing of all food preparation
  • Conducts, coordinates and supervises inventories
  • Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
  • Must be aware of content in catering manuals; conducts updates when necessary
  • Executes countermeasures in the production in case of customer complaints
  • Supports training of kitchen helpers
  • Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and federal, provincial and municipal regulations are adhered to
  • Conducts quality checks of goods received
  • Monitors and ensures compliance with recipe specifications
  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Create daily schedule to ensure proper staffing requirements are met
  • Guide, motivate and develop the subordinate employees within the Human Resources Policy
  • Teach and train staff of production and presentation changes to menu items
  • Make the company’s values and management principles live in the department(s)
  • Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Discipline and document underperforming staff members
  • Act as Executive Chef in the absence of the Executive Chef
  • Performs other related duties as assigned or requested


  • Minimum 5 years, high volume catering/banquet experience
  • Minimum 5 years management experience in food and beverage operation
  • High Volume, restaurant experience
  • Strong and effective communication, documentation and organizational skills
  • Ability to maintain high levels of food cost and hygiene
  • Knowledge of food and hygiene regulations
  • Ability to lead and mentor a team
  • Must be able to demonstrate strong leadership skills
  • Good knowledge of Microsoft Office and Windows-based computer applications
  • Skilled in writing production lists, F&B proposals and requisitions
  • Experience with purchasing, receiving and inventory control
  • Experience with document and enforcing food safety procedures and workplace safety procedures
  • Upscale hotel catering experience a plus
  • Skilled in all styles of cooking
  • Certification course from culinary school preferred
  • Financial understanding in food costs and minimizing wastage in the kitchen is required
  • Exemplifies company's core values and enjoys working in a culture of accountability

Corporate Culture

Our client’s philosophy is simple: They take care of their ambassadors so that they can take care of their guests. This simple concept allows their brand and each hotel to be successful.

Perks & Benefits

Extended Health

Certifications / Education

Red Seal or Equivalent

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