Line Cook jobs in Edmonton, AB

About Divine Creation Catering

Divine Creation Catering is a premier professional catering company in Edmonton, dedicated to delivering high-quality culinary experiences for events of all scales. From intimate gatherings to large corporate galas, our team focuses on fresh ingredients, thoughtful presentation, and reliable service to help our clients host memorable occasions. We deeply value collaboration, strict attention to detail, and an unwavering commitment to food safety and customer satisfaction. We empower our team members to bring creativity to our menus while maintaining the highest consistent standards in taste and execution.

Role Overview

We are seeking a skilled, passionate, and organized full-time Sous Chef to join our expanding team. Based at our main kitchen facility in Edmonton, AB, this role directly supports the Head Chef in planning, preparing, and executing diverse event menus, including hot and cold dishes, fine hors d’oeuvres, and elegant desserts. As the Sous Chef, you will play a critical leadership role in running daily kitchen workflows, ensuring flawless food quality, and mentoring our back-of-house team.

Duties

• Prepare and cook menu items, coordinate food handling, and maintain safe, organized kitchen practices.
• Supervise kitchen staff, assign tasks, and support team management during service.
• Coordinate preparation and service with colleagues to help keep orders timely and consistent.
• Contribute to restaurant operations by communicating needs, monitoring workflow, and assisting with service when appropriate.
• Your impact: Consistent preparation and clear coordination help colleagues serve guests smoothly.

Key Responsibilities

• Kitchen Leadership: Direct, supervise, and coordinate the daily workflows of line cooks and prep staff to ensure seamless kitchen operations.
• Culinary Execution: Oversee high-volume food preparation and cooking timelines for catering orders, maintaining strict consistency in flavor, portioning, and presentation.
• Inventory & Waste Management: Monitor stock levels, track ingredient freshness, manage inventory rotation (FIFO), and minimize food waste during bulk production.
• Health & Safety Compliance: Maintain a clean, organized, and sanitary kitchen workspace; rigorously adhere to all local health and safety regulations and food handling standards.
• Menu Development: Collaborate actively with the Head Chef to design, test, and implement innovative, scalable event menus and seasonal dishes.
• Off-site Event Support: Direct on-site plating, presentation, and culinary execution at event venues when required, acting as a professional representative of the brand.
• Staff Development: Assist in training, onboarding, and mentoring new team members to foster a supportive and high-performing kitchen culture.

Qualifications & Skills

• Proven experience as a Sous Chef, Senior Line Cook, or Lead Lead Prep Cook in a high-volume restaurant, banquet hall, or catering environment.
• Exceptional culinary skills with extensive knowledge of bulk food preparation, advanced cooking techniques, and modern plating aesthetics.
• Demonstrated leadership capabilities with a track record of effectively delegating tasks, training staff, and resolving fast-paced kitchen bottlenecks.
• Outstanding organizational and time-management skills to navigate multiple overlapping event orders and shifting timelines.
• Strong collaborative mindset, clear communication skills, and a professional demeanor when interacting with kitchen staff, vendors, and clients.
• Valid Alberta Food Safe / Food Handler Certification (or equivalent) is highly desirable.
• Formal culinary training or completion of an accredited culinary arts program is considered a strong asset.
• Flexibility: Ability to work a dynamic schedule including evenings, weekends, and holidays according to our event calendar.

What We Offer

• Competitive compensation packages commensurate with culinary experience.
• A highly collaborative, creative, and professional kitchen environment.
• Meaningful opportunities to contribute to new menu offerings and optimize standard kitchen workflows.
• Professional growth and career advancement paths as our business operations expand.

Pay: From $50,000.00 per year

Benefits:

• Flexible schedule
• On-site parking

Work Location: In person