Sous Chef - Downtown Calgary

Our philosophy is “to be great you need to have great people”.Accordingly, we are always searching for “great people”. If you thrive in a dynamic, entrepreneurial workplace we would be very interested in hearing from you. Sous Chef – Ramada Plaza Downtown Calgary Ramada Plaza by Wyndham Downtown Calgary is seeking an experienced and motivated Sous Chef to join our culinary team. This is a hands-on leadership position supporting the Chef with daily kitchen operations, restaurant service, banquets, catering, inventory control, food costing, and staff development. Key Responsibilities Assist with the day-to-day operation of the kitchen Lead and supervise kitchen staff during service Maintain consistent food quality, presentation, and portion standards Assist with banquet and event preparation and execution Monitor food costs, waste, inventory, and proper product rotation Ensure all food safety, sanitation, and health standards are followed Train, coach, and develop culinary team members Assist with ordering, receiving, prep lists, and production planning Maintain a clean, organized, professional, and respectful kitchen Support the Chef with menu development and daily features Qualifications Minimum 2–3 years of culinary leadership experience preferred Previous hotel, banquet, restaurant, or high-volume kitchen experience an asset Strong leadership, communication, and organizational skills Good understanding of food costing, inventory, and kitchen controls Ability to work efficiently in a fast-paced environment Flexible availability including mornings, evenings, weekends, and holidays Food Safety Certification preferred Red Seal or equivalent culinary training is an asset What We’re Looking For We are looking for a dependable, positive and professional Sous Chef who enjoys being part of the operation, leads by example, supports their team, and takes pride in producing quality food and memorable guest experiences. Location: Ramada Plaza by Wyndham Downtown Calgary 708 8 Avenue SW, Calgary, Alberta Position: Full-Time Sous Chef If you are an experienced culinary professional looking for an opportunity to grow and take on a leadership role in a busy downtown hotel environment, we would like to hear from you. Please submit your resume and availability for an interview Thank you for your interest in our company, we hope you apply today!

The Sous Chef will support the Chef in daily kitchen operations, including managing restaurant service, banquets, and catering. They are responsible for supervising staff, monitoring food costs and inventory, and ensuring high standards of food quality and safety.

Candidates should have 2-3 years of culinary leadership experience, preferably in a hotel or high-volume kitchen environment. Strong organizational and communication skills are required, along with a solid understanding of food costing and kitchen controls.

• Food safetyPreferred
• CommunicationPreferred

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Kitchen operations
• Food costing
• Inventory control
• Staff development
• Banquet preparation
• Event execution
• Food safety
• Sanitation
• Menu development
• Production planning
• Team supervision
• Communication
• Organizational skills
• Product rotation
• Menu Planning
• Food Quality Assurance And Control
• Food Safety Certification
• Productivity Improvement
• Organizational Skills
• Production Planning
• Training And Development
• Culinary Arts
• Food Safety And Sanitation
• Leadership
• Inventory Control
• Operations
• Restaurant Operation

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week