Scotia Place Sous Chef

The Position

We are seeking a passionate and experienced 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 play an important role in establishing kitchen operations, developing a strong culinary team, and delivering a consistent, high-quality dining experience in one of Calgary’s most anticipated destinations.  

Working closely with the Chef de Cuisine and culinary leadership team, you will oversee daily kitchen operations, coordinate food preparation and service across multiple floors, and ensure the team is equipped to deliver exceptional food quality, consistency, and service during both regular operations and peak periods.  

As Sous Chef, you will be a hands-on leader responsible for supervising and developing kitchen staff, maintaining production standards, supporting menu execution, and contributing to effective food and labour cost management. You will help establish the systems, procedures, and team culture required to operate successfully in a high-volume sports and entertainment environment.  

This role is ideal for a culinary leader who thrives in a fast-paced environment, understands the demands of large-scale restaurant operations, and is passionate about developing people and delivering memorable guest experiences.   

Job Responsibilities

Kitchen Operations and Service Execution 

• Support the Chef de Cuisine in managing the daily culinary operation of a large, high-volume casual restaurant. 

• Coordinate food preparation, production, and service across a three-floor restaurant environment. 

• Ensure kitchen stations and service areas are properly staffed, organized, prepared, and ready for service. 

• Lead by example through hands-on participation in food preparation and service. 

• Maintain consistent food quality, presentation, portion sizes, and recipe execution across all floors. 

• Coordinate service priorities and communication between kitchen teams to ensure timely and accurate food delivery. 

• Monitor service flow and respond quickly to operational challenges during busy periods. 

• Plan and coordinate production and staffing requirements for game days, concerts, private events, and other peak business periods. 

• Ensure all team members follow established recipes, production plans, and operating procedures. 

• Support menu implementation, recipe testing, and ongoing improvements to food quality and service efficiency.  

Team Leadership and Development 

• Supervise, coach, train, and develop cooks and other kitchen team members. 

• Provide clear direction during daily preparation and service, ensuring responsibilities and priorities are understood. 

• Support recruitment, onboarding, training, scheduling, and performance management in collaboration with the Chef de Cuisine. 

• Build a positive and accountable team culture focused on teamwork, professionalism, consistency, and continuous improvement. 

• Monitor team performance and provide hands-on guidance to improve culinary skills and productivity. 

• Ensure effective communication between kitchen teams working across multiple floors. 

• Support cross-training and the development of team members to maintain operational flexibility. 

• Assume responsibility for kitchen operations in the absence of the Chef de Cuisine. 

Production, Inventory, and Cost Control 

• Assist with daily production planning, prep lists, station assignments, and service readiness. 

• Coordinate production volumes and preparation timelines based on reservations, expected attendance, event schedules, and historical sales. 

• Monitor inventory levels and support ordering, receiving, storage, rotation, and product utilization. 

• Maintain appropriate stock levels across kitchen and service areas to support uninterrupted operations. 

• Help control food and labour costs through effective scheduling, portion control, production planning, and waste reduction. 

• Ensure standardized recipes and portioning procedures are followed consistently. 

• Monitor food waste, product usage, and production efficiency, identifying opportunities for improvement. 

• Assist with inventory counts, cost reporting, and operational reviews. 

• Ensure equipment, supplies, and work areas are maintained and organized for efficient service. 

• Communicate operational challenges, product shortages, staffing needs, and performance concerns to the Chef de Cuisine. 

Food Safety and Workplace Safety 

• Maintain clean, organized, and safe kitchen and food preparation areas across all floors. 

• Ensure compliance with applicable food safety, sanitation, allergen-management, and workplace safety requirements. 

• Ensure proper food handling, temperature control, labelling, storage, and product rotation. 

• Monitor sanitation standards and ensure cleaning procedures are completed consistently. 

• Promote safe work practices and ensure team members follow established safety procedures. 

• Actively participate in the organization’s Safety Program. 

• Perform other duties as required. 

The Individual

The ideal candidate will have the following background:

• Minimum 3–5 years of progressive culinary experience, preferably in high-volume restaurants, casual dining, hospitality, or sports and entertainment venues. 
• Red Seal certification in Professional Cooking is preferred.  
• Previous experience in a Sous Chef, Junior Sous Chef, or senior kitchen supervisory role is preferred. 
• Experience managing high-volume food preparation and service in a fast-paced environment. 
• Demonstrated ability to supervise and coordinate kitchen teams during busy service periods. 
• Experience leading teams across multiple kitchen stations or service areas is an asset. 
• Strong culinary fundamentals and knowledge of food preparation, cooking techniques, menu execution, and presentation standards. 
• Proven ability to plan production, prioritize tasks, and maintain consistent food quality under pressure. 
• Experience with menu implementation, recipe adherence, inventory management, ordering, portion control, and waste reduction. 
• Understanding of food and labour cost management and their impact on financial performance.
• Strong leadership, communication, organization, and problem-solving skills.
• Ability to motivate, coach, and develop a diverse team. 
• Strong knowledge of food safety, sanitation, allergen management, and workplace safety. 
• Proficiency with Microsoft Office applications, including Word, Excel, and Outlook, is an asset. 
• Flexible availability, including evenings, weekends, holidays, games, concerts, and major events. 
• A positive attitude, strong work ethic, and commitment to culinary excellence and guest satisfaction. 
• Experience coordinating kitchen operations and service execution across multiple floors is considered an asset. 

This position will remain open until suitable candidates are found.

CSEC is an equal opportunity employer. We do not discriminate based on age, ethnicity, gender, nationality, religious belief, or sexual orientation.