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