Senior Sous Chef​/Sous Chef

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The Senior Sous Chef / Sous Chef supports the Executive Chef in overseeing daily kitchen operations and ensuring the consistent delivery of high-quality food and exceptional guest experiences. This position provides leadership to the culinary team, supervises food preparation and service, and helps maintain standards for food quality, presentation, safety, cleanliness, and cost control. The Senior Sous Chef / Sous Chef assumes responsibility for kitchen operations in the absence of the Executive Chef for the Prairie Rose Kitchen and Red Willow Caf.

• Supervise daily preparation and service, assign stations, coordinate breaks, and maintain production priorities.
• Ensure recipes, portion sizes, plating, temperatures, and presentation standards are followed.
• Coach cooks in technique, organization, food safety, speed, and consistency.
• Monitor reservations, group requirements, grab-and-go demand at Red Willow Caf, and special dietary needs, and adjust production accordingly.
• Inspect food storage, labelling, rotation, cooling, reheating, sanitation, and allergen controls.
• Coordinate with front-of-house leadership to resolve service timing or quality concerns.
• Assist with ordering, receiving, inventories, par levels, transfers, waste tracking, and food-cost control.
• Monitor portioning, yields, spoilage, overproduction, and staff meals according to policy.
• Ensure deliveries meet quality, quantity, temperature, and specification requirements.
• Support menu specials, season offerings, wellness-focused dishes, and culinary events.
• Respond constructively to guest feedback and remake or correct items promptly when required.
• Help maintain a calm, organized kitchen that supports consistent guest experiences during peak periods.
• Assist with recipe testing, menu development, costing, equipment setup, inventories, and supplier evaluations.
• Assist with staffing and training.