Sous chef jobs in Canada (686 jobs)

Find sous chef jobs across Canada. Choose a place, compare current openings and read the employer’s requirements.

Counted Nov 8, 2026

Hiring at a glance

View jobs

Open jobs: 686
Employers: 266

Advertised starting pay

Average starting payCAD / hour: $27.25Across 134 listings
Average starting payCAD / year: $55,451Across 60 listings

Employer-advertised starting pay, not employee salaries. Currencies and pay periods stay separate.

Where work happens

Remote: 0%0 listings
Hybrid: 0%0 listings
On-site: 100%686 listings

Employers hiring include Earls Kitchen + Bar (45), LOCAL Public Eatery (31), Grey Eagle Resort & Casino (27).

Sources & calculation notes

These figures describe the listings on this role page at the date shown, not the whole job market. Listings can change.

Employer-listed minimums from at least 10 listings per currency and pay period. These are advertised starting amounts, not employee salaries. Jobs without a minimum and unusual amounts are excluded.

Hybrid and on-site classifications may be inferred from descriptions. Check the original ad. How we count

Sous chef jobs in Canada

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Added 1 month ago
M
BOH Management - Sous Chef
Moxies
Barrie, ON
- Full-time
Working with the Chef, some of your responsibilities will include:
Added 1 month ago
A
Sous Chef - Full Time
AccorHotel
Vancouver, BC
- Full-time
Added 1 month ago
PL
Sous Chef
Pomeroy Lodging
Kananaskis, AB
- Full-time
Added 1 month ago
AS
Sous Chef
Amica Senior Lifestyles
Victoria, BC
- Contract
Added 1 month ago
AW
Sous Chef, Jackson Triggs Estate Winery Niagara
Arterra Wines Canada
ON · Niagara-on-the-Lake, ON · Jackson-Triggs Estate Winery Niagara
- Part-time
We are looking for a passionate Sous Chef to support the Executive Chef and help deliver exceptional culinary experiences th
Added 1 month ago
LR
Sous-Chef – Mont-Tremblant
Lucille's Restaurant Group
Mont-Tremblant, QC
- Full-time
Lucille’s est à la recherche d’un(e) Sous-chef passionné(e) pour se joindre à son équipe à Mont-Tremblant!
Added 1 month ago
EK
Sous Chef
Earls Kitchen + Bar
Whistler, BC
- $35,500 to $61,000 CAD / year
- Full-time
As a Sous Chef, you’re committed to being your best self and working with integrity as you learn how to operate multimillion-dollar restaurants. Our ideal candidate has a commitment to…
Added 1 month ago
S+
Sous Chef
Sky + Table Event Group
Lethbridge, AB
- $52,000 to $60,000 CAD / year
- Full-time
Added 1 month ago
DG
Sous Chef - Coastal BC
Dexterra Group
Kamloops, BC
- Full-time
Added 1 month ago
D
Sous Chef - Coastal BC
Dexterra
Kamloops, BC
- $20 to $25 CAD / hour
- Full-time
Added 1 month ago
D
Sous Chef - Coastal BC
Dexterra
Kamloops, BC
- Full-time
Added 1 month ago
TM
Sous Chef
The MRG Group
Vancouver, BC
- $25 CAD / hour
- Full-time
Added 1 month ago
FH
Junior Sous Chef - Pastry
Fairmont Hotels & Resorts
Banff, AB
- Full-time
Added 1 month ago
FH
Pastry - Sous Chef
Fairmont Hotels & Resorts
Lake Louise, AB
- Full-time
Added 1 month ago
FH
Sous Chef
Fairmont Hotels & Resorts
Lake Louise, AB
- Full-time
Added 1 month ago
FH
Sous Chef
Fairmont Hotels & Resorts
Banff, AB
- Full-time
Added 1 month ago
EK
Sous Chef
Earls Kitchen + Bar
Regina, SK
- $20 to $24 CAD / hour
- Part-time
We are looking for a passionate and experienced Sous Chef to inspire, lead and mentor our kitchen team. Our ideal candidate has a commitment to excellence and a desire to learn and grow.
Added 1 month ago
FH
Junior Sous Chef
Fairmont Hotels & Resorts
Richmond, BC
- Full-time
Added 1 month ago
LM
Sous Chef - Casino Vancouver
Lahal Management LP
Coquitlam, BC
- $55,000 to $65,000 CAD / year
- Full-time
Under the general direction of the Executive Sous Chef, this position is responsible for the overall kitchen operations. Ensures adherence to the Company’s policies and procedures,…
Added 1 month ago
PP
Junior Sous Chef
Plaza Premium Group
Richmond, BC
- Full-time
The Sous Chef supports the Executive Chef in all back‑of‑house culinary activities for the Plaza Premium Lounge station, ensuring that food production, presentation, and service…
Added 1 month ago
A
Junior Sous Chef - Pastry
AccorHotel
Banff, AB
- Full-time
Added 1 month ago
Sous Chef
Canad Inns
Winnipeg, MB
…buffets, and banquets, and create all salads and desserts. The Sous Chef will from time to time act as Executive Chef. The Sous Chef operates the kitchen facilities on a day-to-day basis.…
Added 1 month ago
SL
Sous Chef
Sodexo Live!
St. John's, NL
- Full-time
Added 1 month ago
DG
Sous Chef - Coastal BC
Dexterra Group
Vernon, BC
- Full-time
Added 1 month ago
MU
Sous Chef
McGill University
Royal Victoria Coll.
- Full-time

Pomeroy Lodging

Sous Chef

Kananaskis, AB, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Posting language: English
Posted: Oct 1, 2026

Original job description

Sous Chef

Salary: Salary

THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Join the Marriott family today!

The Role

The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. This person will provide leadership and management to the culinary and stewarding team members within the property delivering on the service promise and continuity of the culinary team’s activities. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service.

Job Duties

Reporting to the Executive Sous Chef and Executive Chef the primary responsibilities are:

Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
Training of individuals on job duties and sanitation and safety procedures
Instruct and Supervise cooks in preparation, cooking, garnishing and presentation of food.
Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays.
Lead the implementation of new menus as well as the production and standardization of those menus.
Create new recipes.
Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
Estimate food requirement and may estimate food and labor costs.
Assist with recruitment of culinary team members.
Arrange for equipment purchases and repairs when necessary.
Ability to manage and complete all administration shift duties and reports.
Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
Attend training courses and seminars as and when required.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
Flexible shifts hours will be required.
Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.

Employment Experience And Educational Requirements

2-5 years’ experience in a similar position within a resort setting
Minimum 5 years of cooking experience
Proven leadership skills with the ability to “coach” a team
Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience preferred
Completion of Secondary school required
Team player and strong hands on individual
Former education in Food and Beverage or Hospitality Management an asset
Understand the basic structure of labor and cost controls and be able to adhere to those plans.

Physical Demands

Requires prolonged standing and walking throughout the shift in kitchen and storage areas.
Frequent bending, reaching, twisting, and crouching to access low shelves, ovens, refrigeration units, and storage areas.
Repetitive hand, wrist, and arm movements (knife work, chopping, whisking, plating, sautéing).
Ability to lift, carry, push, and pull items up to 25–50 lbs (e.g., bulk food products, stock pots, kitchen equipment).
Manual handling of heavy cookware, including full stock pots, sheet pans, and hotel pans.
Exposure to temperature fluctuations (hot cooking line, walk-in coolers, freezers)
Ability to maintain focus and physical stamina during high-volume production and time-sensitive service periods
Flexibility to work varied shifts, including mornings, evenings, weekends and holidays based on business levels.

Amazing Perks

Annual wage and performance review
Personal days: 5 per year after 90 days of continued full-time employment
Food and Beverage discounts at ALL 6 of our dining outlets
Growth and development opportunities, both personal and professional
Onsite newly-renovated staff accommodations which includes an employee gym
One meal per day in our employee cafeteria (taxable benefit)
Discounts on activities offered through our Activities Committee: Skydiving, Yoga, rafting, to name a few
Shuttle access to Calgary and Canmore
Health and Wellness benefits (some restrictions may apply)
Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
Discounted access to our Nordic Spa*
Discounted Ski Pass and Golf rates*
Kananaskis Parks Pass

Apply now or visit us to learn more information at www.livetheadventure.ab.ca

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

Season Availability, subject to cut off dates.

Apply About employer

More about this job

Responsibilities

Lead and coach culinary and stewarding team members, oversee food preparation and presentation, and ensure consistent service, food safety, and sanitation standards. Support menu development, kitchen administration, cost and waste control, staffing, equipment needs, and supplier relationships.

Requirements

Candidates need at least five years of cooking experience and two to five years in a similar role in a resort setting, along with demonstrated leadership and hands-on teamwork. Secondary school completion is required; cook trade certification or equivalent credentials, training, and experience are preferred, while food and beverage or hospitality management education is an asset.

Skills

Culinary Leadership
Team Coaching
Food Preparation and Cooking
Menu Development
Recipe Creation
Food Presentation
Food Safety and Sanitation
Kitchen Operations
Cost Control
Portion and Waste Control
Staff Training
Recruitment
Inventory and Supply Management
Equipment Safety
Supplier Relations
Administrative Reporting

Benefits

Annual Wage and Performance Review
Five Personal Days After 90 Days of Full-Time Employment
Food and Beverage Discounts
Growth and Development Opportunities
Onsite Staff Accommodation
Employee Gym
One Meal Per Day
Discounts on Activities
Shuttle Access to Calgary and Canmore
Health and Wellness Benefits
Accrued Vacation
Discounted Marriott Room Rates
Discounted Nordic Spa Access
Discounted Ski Passes and Golf Rates

Visa sponsorship

Not detected in the job text

Keywords

Culinary Operations
Stewarding
Resort Hospitality
Food Preparation
Menu Development
Recipe Standardization
Food Presentation
Banquet Cooking
Food Safety
Sanitation
Health and Hygiene Standards
Kitchen Equipment
Cost Controls
Labor Costs
Portion Control
Waste Control
Staff Training
Team Leadership
Recruitment
Supplier Relations
Food and Kitchen Supplies
Inventory Management
Shift Administration
Cook Trade Certification
Hospitality Management

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