Sous chef(e) - Temps Plein
Calgary Petroleum Club
Company Description Calgary Petroleum Club is a private, member-focused club that has offered world-class amenities and service for more than 75 years. Located in the heart of Calgary, the Club is known for its fine dining experiences and versatile private event spaces that accommodate everything from intimate dinners to large receptions. Its Wine Cellar, one of the largest in Western Canada, houses approximately 15,000 bottles and provides a distinctive setting for elevated food and wine experiences. Membership now spans a wide range of industries, reflecting the diverse and dynamic business community of Calgary. The Club emphasizes connection, community, and professional networking in a refined yet welcoming environment.
The Sous Chef is a full-time, on-site role based in Calgary, AB, supporting the Executive Chef in delivering a high-quality culinary experience for members and guests. This role involves overseeing daily kitchen operations, including prep, line execution, plating, and quality control for à la carte service, banquets, and special events. The Sous Chef will supervise and train kitchen team members, coordinate station assignments, and ensure consistent adherence to recipes, portion standards, and presentation guidelines. Responsibilities include supporting menu development, contributing to seasonal and event-driven offerings, and collaborating with the front-of-house team to ensure timely, accurate service. The role also requires maintaining food safety and sanitation standards, monitoring inventory and ordering needs, minimizing waste, and helping to manage labor and food costs while fostering a respectful, team-oriented kitchen culture.
Leadership abilities to supervise, coach, and schedule kitchen staff, and to help build a collaborative, inclusive team environment.
Thorough knowledge of food safety, sanitation, and health regulations, with a commitment to maintaining a clean, organized kitchen.
Previous experience as a Sous Chef or senior line cook in a fine dining or high-end club, hotel, or restaurant environment.
Culinary education or apprenticeship certification (e.g., Red Seal or equivalent) is preferred, or a combination of training and experience.
Flexibility to work evenings, weekends, and holidays as required by club operations and special events.
$60k - $70k per year
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