Find work in Canada.

322,205 jobs across our Canadian network. How we count

Jobs in Canada

25+ jobs

Email me new jobs Save this search

Added 23 mins ago
VC
Clinical Dietitian - Long Term Care Services - Arbutus Care Centre
Vancouver Coastal Health
Vancouver, BC
- $43.23 to $53.96 CAD / hour
- Other
Added 23 mins ago
A
Culinary Opportunities
AccorHotel
Banff, AB
- Full-time
Food Preparation & Quality: Prepare and present menu items to standard, ensuring quality, freshness, and food safety compliance.
Added 23 mins ago
D
Lead Cook
Dexterra
Vancouver, BC
- $20 to $26 CAD / week
- Full-time
Prepare high quality, nutritious meals (breakfast, lunch) according to the client scheduling and within the menu plan and budget guidelines.
Added 37 mins ago
WS
White Spot Prep Cook - Open Availability
White Spot
North Vancouver, BC
- $18.25 to $20 USD / hour
- Full-time
As a Prep Cook, you are responsible for the first steps in just about every item on our menu. At White Spot, you will work with high quality locally sourced fresh ingredients in a…
Added 37 mins ago
BG
cook
Beach Grove Golf Club
Delta, BC
- Full-time
Added 37 mins ago
MH
cook
Masala Hut
Surrey, BC
- Full-time
Added 37 mins ago
PH
Food Service Supervisor, Patient or Retail Food Services, C&W (Casual)
Provincial Health Services Authority
Vancouver, BC
- Part-time
…new food items as required. Generate therapeutic patient’s menu calculation reports and recipe calculation report for Dietitians as…
Added 37 mins ago
CN
Chef de Partie
Canada's National Ballet School
Toronto, ON
- Full-time
Added 37 mins ago
SS
Dietary Aide - Permanent Part-Time / Evening Shift / 5on 2off - 5on 3off / 1400-1930
Sienna Senior Living
West Kelowna, BC
- Part-time
Added 37 mins ago
I
Medical Laboratory Technician (Nights)
IDEXX
Montreal, QC
- Full-time
Added 37 mins ago
VC
Clinical Dietitian - Long Term Care Services - Arbutus Care Centre
Vancouver Coastal Health
Vancouver, BC
- Full-time
Added 1 hour ago
M
Front of House - Supervisor Part Time
Moxies
Calgary, AB
- Part-time
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 1 hour ago
Développeur.se de logiciels sénior.e - Flux de travaux agentifs / Senior Software Developer - Agentic Workflows
Electronic Arts
Montreal, QC · Vancouver, BC
« Pour visualiser la description de poste en français, veuillez sélectionner le français dans le menu déroulant au haut de la page. »
Added 1 hour ago
Développeur.se de logiciels sénior.e - jouabilité et expérience / Senior Software Developer - Gameplay & Experience
Electronic Arts
Montreal, QC · Vancouver, BC
« Pour visualiser la description de poste en français, veuillez sélectionner le français dans le menu déroulant au haut de la page. »
Added 1 hour ago
Développeur.se de logiciels - Flux de travaux agentifs / Software Developer - Agentic Workflows
Electronic Arts
Montreal, QC · Vancouver, BC
« Pour visualiser la description de poste en français, veuillez sélectionner le français dans le menu déroulant au haut de la page. »
Added 1 hour ago
O&
Restaurant Manager- Braven
Oliver & Bonacini
Edmonton, AB
- Full-time
Added 1 hour ago
MB
line cook
Mary Brown's Chicken
Torbay, NL
- Full-time
Added 1 hour ago
MB
pastry chef
Mari Bakeshop
Calgary, AB
- Full-time
Added 1 hour ago
FS
Account Manager
Fresh Start Foods Canada Ltd.
Richmond, BC
- Full-time
Research potential prospects before contact: website review, menu analysis, social media review, seasonal opportunities, current market alignment
Added 1 hour ago
MC
Yardi Support Specialist (2 Year Contract)
Medallion Corporation
Toronto, ON
- Contract
System Administration & Permissions: Maintain user accounts, role-based security permissions, menu sets, property access, and user provisioning/deprovisioning across portfolios.
Added 1 hour ago
GE
Hotel 1st Cook Little Chief 1pm to 9:30 Pm
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Prepare, cook, assemble and serve all assigned food truck menu items according to approved recipes, portion-control guidelines and presentation standards.
Added 1 hour ago
GE
Chef de Partie
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Assist the Executive Chef and Sous Chef with the development and implementation of creative menu items for the various foodservice outlets working within prescribed food cost percentage…
Added 1 hour ago
GE
Little Chief Restaurant Host/Hostess
Grey Eagle Resort & Casino
Calgary, AB
- Full-time
Be aware of menu items, menu prices and hours of operation.
Added 1 hour ago
Dietary Aide - Casual
Optima Living
Okotoks, AB
Interacts with residents to take meal orders and answer menu questions.
Added 1 hour ago
Demi Chef
Renaissance Edmonton Airport Hotel
Edmonton, AB
Have full knowledge of all menu items, daily features and promotions

Marriott

Sous Chef

10135 100th Street, Edmonton, AB, T5J 0N7, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Experience: High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
Posting language: English
Posted: Oct 5, 2026

Original job description

JOB SUMMARY

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.

Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

Assists Executive Chef with all kitchen operations and preparation.

Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

Assists in determining how food should be presented and creates decorative food displays.

Maintains purchasing, receiving and food storage standards.

Ensures compliance with food handling and sanitation standards.

Performs all duties of kitchen managers and employees as necessary.

Recognizes superior quality products, presentations and flavor.

Ensures compliance with all applicable laws and regulations.

Follows proper handling and right temperature of all food products.

Operates and maintains all department equipment and reports malfunctions.

Checks the quality of raw and cooked food products to ensure that standards are met.

Leading Kitchen Operations

Supervises and coordinates activities of cooks and workers engaged in food preparation.

Leads shifts while personally preparing food items and executing requests based on required specifications.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Encourages and builds mutual trust, respect, and cooperation among team members.

Serves as a role model to demonstrate appropriate behaviors.

Maintains the productivity level of employees.

Ensures employees understand expectations and parameters.

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Ensures property policies are administered fairly and consistently.

Communicates performance expectations in accordance with job descriptions for each position.

Recognizes success performance and produces desired results.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Sets a positive example for guest relations.

Empowers employees to provide excellent customer service.

Interacts with guests to obtain feedback on product quality and service levels.

Handles guest problems and complaints.

Maintaining Culinary Goals

Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.

Trains employees in safety procedures.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Participates in the employee performance appraisal process, providing feedback as needed.

Brings issues to the attention of the department manager and Human Resources as necessary.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluating results to choose the best solution and solve problems.

Attends and participates in all pertinent meetings.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Notification to Applicants: The Westin Edmonton takes seriously its obligations under the applicable provincial legislation and will provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.

At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing globalteam, and become the best version of you.

Apply About employer

More about this job

Responsibilities

The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while assisting the Executive Chef with food preparation and administrative tasks.

Requirements

Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and meet operational goals.

Skills

Culinary operations
Staff management
Food safety
Sanitation standards
Menu development
Budget management
Kitchen supervision
Food preparation
Quality control
Team leadership
Customer service
Inventory management
Staff training
Performance management
Labor management
Communication

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Kitchen Operations
Culinary Arts
Food & Beverage
Sanitation
Food Safety
Banquet Operations
Staff Development
Budgeting
Labor Management
Quality Assurance
Menu Planning
Food Storage
Inventory Control
Team Leadership
Hospitality
Guest Relations
Performance Appraisal
Kitchen Equipment
Production Planning

Report this job