Executive Sous Chef

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This range is provided by Blue Shock Executive Search. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

CA $58,000.00/yr - CA $63,000.00/yr

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Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality.

Location:

Edmonton, Alberta

Reports To:

Executive Chef

Compensation: $58,000-$63,000

The success of this Restaurant Group is a result of the collective efforts of franchisees, hostesses, servers, kitchen staff, and management teams. They strive to uphold the values of service and quality to provide a positive guest experience. The corporate office is staffed with experienced professionals who contribute expertise in operations, design, marketing, and development. Together, they have over 200 years of combined restaurant expertise, driving the sustainable growth and vitality of every brand.

The Sous Chef is responsible for overseeing, in tandem with the Head Chef, all aspects of the kitchen operations to ensure a seamless and profitable dining experience. This includes managing staff, controlling costs, maintaining high-quality service standards, and maximizing overall efficiency. This is a high impact role for someone who thrives in dynamic environments and wants to grow their culinary career.

• Preparing menu items in line with company standards in both preparation and service areas
• Overseeing culinary activities during shifts, following the Chef's direction, to maintain a well‑maintained, organized, and efficient kitchen with an emphasis on using fresh ingredients and ensuring quality control.
• Ensuring continuous development of team members.
• Handling sales and profit budgets
• Participating in the hiring process, which includes training and scheduling for various positions.

• Prior experience in a leadership role within a full-service restaurant or bar, preferably in the premium casual space.
• Demonstrated leadership abilities: a commitment to inspiring and empowering those around you to consistently perform at their best.
• Hold exceptional culinary production skills.
• Be capable of delivering consistent culinary and leadership guidance, especially during high‑revenue periods.
• Dedicated to fostering inclusivity and embracing diversity.

• Minimum of 5 years of cooking experience, in a full‑service restaurant.
• Minimum 3 years as a leadership role in a high volume full-service restaurant.
• A college or university degree in hospitality, restaurants, and culinary arts, or a business education background is an asset.

If you’re a driven leader ready for your next challenge, Apply today!

We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada. Thank you for your understanding.

Mid‑Senior level

Full‑time

Management

Restaurants and Hospitality