Buffet Restaurant jobs in Edmonton, AB

About Us

Established in 1958, the Santa Maria Goretti Centre has been a cornerstone of Edmonton's Little Italy for nearly 70 years. Rebuilt in 1987 through the dedication of the Italian-Canadian community, the Centre has grown into one of Edmonton's premier banquet and conference venues. Hospitality is at the heart of everything we do, and we believe every guest should feel like family, whether they are attending a wedding, corporate event, community celebration, or our long-standing Sunday Pranzo.

We are looking for a passionate, hands-on Executive Chef to lead our culinary team. This is an opportunity for someone who values authentic Italian cuisine, excels in a high-volume banquet environment, and enjoys mentoring others. The ideal candidate is an experienced leader who takes pride in delivering exceptional food, maintaining high standards, and contributing to an organization with deep roots in the community.

The Role

As Sous Chef, you will work closely with the Executive Chef to oversee the day-to-day operations of the kitchen. You will play a key role in coordinating food preparation and production for weddings, corporate events, galas, community functions, buffets, family-style dining, and our signature Sunday Pranzo.

You will help lead and support the kitchen team, ensuring food is prepared and presented to a consistently high standard while maintaining food safety, sanitation, and operational procedures. You will be a hands-on leader who is comfortable working alongside cooks and kitchen staff while helping organize production, service, and kitchen workflow.

The Sous Chef will also serve as an important point of leadership when the Executive Chef is unavailable, helping ensure the kitchen remains organized, productive, and ready to deliver exceptional service.

Key Responsibilities

1. Culinary Leadership & Service Execution

• Assist the Executive Chef with daily food preparation and production for high-volume banquets, plated wedding receptions, buffets, and family-style dining, including Sunday Pranzo.
• Lead kitchen production and service execution during assigned shifts, ensuring food is prepared accurately, efficiently, and to established quality standards.

2. Kitchen Operations & Organization

• Assist the Executive Chef in managing the daily organization and workflow of the kitchen.
• Coordinate prep lists, production schedules, and kitchen priorities based on upcoming events and service requirements.
• Monitor food levels and communicate ingredient and supply requirements to the Executive Chef.
• Ensure kitchen equipment, work areas, storage areas, and service stations are organized, clean, and ready for operation.
• Support the Executive Chef in maintaining efficient kitchen operations during periods of fluctuating event volume.

3. Team Leadership, Mentorship & Culture

• Provide hands-on leadership and direction to cooks, prep cooks, and dish stewards during assigned shifts.
• Lead by example by maintaining a positive, respectful, collaborative, and professional kitchen environment.
• Support the Executive Chef in maintaining accountability and consistent performance across the kitchen team.
• Step into a leadership role during busy service periods and help the team remain organized and focused under pressure.

4. Food Safety, Sanitation & Quality

• Follow and enforce established food safety and sanitation procedures in accordance with Alberta Food Regulation (AR 31/2006).
• Maintain proper food handling, storage, cooking, cooling, reheating, and hot-holding procedures.
• Follow established cleaning schedules, sanitation protocols, and chemical handling procedures.
• Safely manage allergen protocols and handle special dietary requests with care and precision.
• Assist the Executive Chef in ensuring the kitchen remains inspection-ready for Alberta Health Services (AHS).

Requirements & Qualifications

• Experience: Minimum of 3 years of progressive culinary experience, preferably including experience in a Sous Chef, Lead Cook, Chef de Partie, or similar kitchen leadership role.
• High-Volume Expertise: Experience working in a high-volume banquet, catering, hotel, restaurant, or private club environment is strongly preferred.
• Culinary Background: Strong practical knowledge of professional kitchen operations and food preparation. Experience with Italian cuisine, fresh pasta production, and family-style dining is an asset.
• Leadership: Demonstrated ability to lead and motivate a kitchen team while remaining calm, organized, and hands-on during busy service periods.
• Required Certification:
• Valid AHS-approved Food Safety Certification.
• Trade Certification: Journeyperson Cook Trade Certification issued by Alberta Apprenticeship and Industry Training, or a recognized provincial equivalent, is an asset.
• Core Competencies: Strong organizational skills, clear communication, attention to detail, adaptability, teamwork, and the ability to make sound decisions under pressure.

Physical Demands & Working Conditions

• Ability to stand and remain active on your feet for extended periods in a fast-paced environment.
• Physical stamina to work under pressure in warm commercial kitchen conditions.
• Ability to lift, carry, and maneuver kitchen boxes, equipment, and pots weighing up to 50 lbs (23 kg).
• Flexibility to work evenings, weekends, and holidays to align with event bookings.

What We Offer

• A competitive base salary.
• Health, dental, and extended medical benefits package.
• Complimentary shift meals and beverages.
• Free on-site parking, with proximity to LRT transit.
• The opportunity to work alongside an experienced Executive Chef and contribute to a collaborative culinary team.
• The opportunity to be part of a cherished Edmonton community institution with deep Italian-Canadian roots.

How to Apply

If you are an energetic culinary professional who enjoys leading a team, thrives in a busy kitchen, and takes pride in delivering great food and hospitality, we would love to hear from you.

Please submit your resume, along with a brief cover letter outlining your culinary experience and interest in the Sous Chef position, to smgc@telusplanet.net.

The Santa Maria Goretti Centre is an equal opportunity employer. We thank all applicants for their interest; however, only those selected for an interview will be contacted.

Pay: $22.00-$25.00 per hour

Work Location: In person