Sous Chef
Sawridge Inn & Conference Centre - Edmonton, AB

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The Sous Chef takes a ‘hands’ on approach to the operations of the Culinary Department. The position is responsible for maintaining all Sawridge Group of Companies Food and Beverage Policies and Procedures as they relate to the kitchen. A crucial aspect of the position is the flow of communication from senior management to the line level associates. The position is developmental in the respect that there will be involvement in maintaining the financial metrics within the department but is not a key responsibility within the scope of the position.


  • Maintains Sawridge Group of Companies standards for food preparation, quality and presentation
  • Responsible for assisting in the overall management of the Culinary Department
  • Provides training, coaching and conducts performance management for culinary associates assigned to their area
  • Act as a liaison with other operating departments with the property
  • Maintains all occupational standards including Food Safe documentation for associates, WHMIS, regional health department policies
  • Assist with monthly inventories of food, equipment and supplies
  • Assist with menu creation, recipe development and production planning
  • Coordinate associate scheduling to match business volumes


  • 3-5 years culinary supervisory experience post achieving Red Seal Certification or equivalent
  • 8-10 years total culinary department experience
  • Flexible and an ability to work under pressure
  • Excellent communication skills, both verbally and written
  • Ability to work in a team environment and provide coaching and mentoring to associates
  • Neat , well groomed and professional