Scotia Place Junior Sous Chef

The Position We are seeking a motivated and passionate Jr. Sous Chef to join the opening culinary team at Scotia Place. This is an exciting opportunity to help launch a large-scale, three-floor casual dining restaurant with a capacity of approximately 600 guests. As part of the opening team, you will contribute to establishing kitchen operations, supporting a high-performing culinary team, and delivering consistent, high-quality food in one of Calgary’s most anticipated destinations. Working closely with the Chef de Cuisine and Sous Chef, you will support daily kitchen operations, coordinate food preparation, supervise kitchen team members when required, and help ensure the restaurant is ready to deliver exceptional service during both regular operations and peak business periods. As Jr. Sous Chef, you will take an active role in production planning, service execution, team training, inventory management, and food safety. You will help maintain established culinary standards, support effective cost control, and develop the leadership and operational skills required to progress within a high-volume culinary environment. Job Responsibilities Kitchen Operations and Service Execution Support the Chef de Cuisine and Sous Chef with the daily operation of a high-volume casual restaurant. Assist with coordinating food preparation and service across the restaurant’s three floors. Ensure assigned kitchen stations are properly stocked, organized, and prepared for service. Actively participate in food preparation and cooking while maintaining high standards of quality, consistency, and presentation. Follow established recipes, production plans, portion sizes, and plating standards. Assist with coordinating service flow and communication between kitchen stations and service areas. Monitor food quality and ticket times, addressing issues promptly and escalating concerns when necessary. Support production and service requirements for game days, concerts, private events, and other peak business periods. Assist with implementing menu changes, new recipes, and updated operating procedures. Provide kitchen leadership and direction to team members when assigned by the Sous Chef or Chef de Cuisine. Team Leadership and Development Support the supervision, training, and development of cooks and other kitchen team members. Provide clear direction and hands-on coaching to team members during preparation and service. Help ensure daily prep lists, station assignments, and production priorities are completed on time. Promote teamwork, accountability, professionalism, and respectful communication. Assist with onboarding and training new employees on recipes, equipment, kitchen procedures, and food safety standards. Support cross-training and skill development to improve team flexibility and operational efficiency. Communicate staffing, performance, and operational concerns to the Sous Chef or Chef de Cuisine. Step into a leadership role when required and continue developing the skills needed to progress into a Sous Chef position. Production, Inventory, and Cost Control Assist with daily production planning, preparation lists, and food production requirements. Help forecast production volumes based on expected attendance, reservations, event schedules, and historical sales. Monitor product availability and communicate replenishment requirements to the appropriate leader. Assist with receiving, storing, labelling, rotating, and organizing food products. Follow portion-control standards and standardized recipes to maintain consistency and control costs. Help monitor food waste and identify opportunities to improve product utilization. Participate in inventory counts and assist with maintaining accurate inventory records. Ensure equipment, supplies, and workstations are maintained and organized. Support efficient use of labour, equipment, and ingredients during preparation and service. Report product shortages, equipment issues, and operational ch…

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