sous-chef

Title posted on indeed.com - Sous Chef

Posted on May 25, 2026 by Employer details Mount Pleasant Vintage & Provisions

Job details

*NEW BAR OPENING ? JUNE/JULY 2026* We're opening our doors in Calgary this June/July and building the founding service team. Get in on the ground floor. *About Us* Born and bred in Vancouver?s vibrant Mount Pleasant neighborhood, _Mount Pleasant Vintage & Provisions_ is officially making the leap and expanding to Calgary! We are a cocktail bar disguised as a postmodern thrift shop ? part industrial warehouse, part breezy patio, all retro-cool. We pour an ever-rotating list of forward-thinking cocktails, fire up an Argentinian-style wood and charcoal grill, and treat hospitality like it matters. Because it does. We?re thrilled to bring our unique blend of nostalgia and high-energy hospitality to a whole new city. *The Role* We're hiring a *Sous Chef* to serve as the operational co-pilot of our kitchen. You are a leader who thrives in high-volume environments, commands the line by example, and values mentorship over shouting. You will work closely with the Head Chef to manage day-to-day culinary operations, oversee prep schedules, maintain strict cost controls, and ensure our wood-fired menu is executed flawlessly every single night. We need someone who balances a sharp eye for food costs and inventory with a passion for cultivating a hard-working, zero-drama kitchen culture. *What You'll Do* * *Lead the Line:* Run high-volume services from the expo or the grill station, maintaining exceptional quality, speed, and plating standards during peak rushes. * *Manage Operations:* Oversee daily prep lists, manage inventory, place supplier orders, and ensure strict food rotation (FIFO) and waste management. * *Develop the Team:* Train, coach, and support our line cooks and prep cooks. Foster a collaborative, positive environment where the crew can learn and improve. * *Drive Cleanliness & Compliance:* Maintain immaculate food safety, sanitation, and organization standards throughout the walk-ins, prep spaces, and line stations. * *Control the Numbers:* Support the Head Chef in managing kitchen labor targets and optimizing food costs without ever compromising consistency. *Who You Are* * *Proven Kitchen Leader:* 2+ years of experience as a Sous Chef, Junior Sous Chef, or Senior Lead Cook in a high-volume, scratch kitchen environment. * *Live-Fire Passionate:* Excited to manage and cook on an Argentinian-style wood and charcoal grill, and eager to train others on heat and smoke management. * *Unflappable:* You hold down the pass with absolute composure when the kitchen printer is trailing out the door. You solve problems quickly and calmly. * *A Master Communicator:* Highly effective at maintaining a tight, respectful relationship between the kitchen, the expo line, and the front-of-house team. * *Flexible Schedule:* Full availability for a mix of daytime prep/ordering shifts and late-night weekend closing services. *Required* * Valid Alberta Food Safety Certification. * Exceptional knife skills, ordering/inventory experience, and absolute comfort leading a line. * Physically able to stand for long, intense shifts, lift heavy kitchen loads (up to 50 lbs), and work confidently in hot environments. *Nice to Have* * Previous experience opening a new restaurant location. * Deep experience with open-fire, charcoal, or wood-fired culinary concepts. * Familiarity with back-of-house management software and digital inventory tracking. *What We Offer* * *Competitive salary / hourly wage based on experience, plus a share of the strong house tip pool.* * A supportive, professional management network and owners who genuinely have your back. * *50% off your meal when you work, plus a generous staff discount on your nights off.* * Real professional growth ? a key leadership role helping scale an established brand into a major new market. * Input on future menu curation and feature creation alongside the Head Chef. *Benefits* * Flexible schedule * Work Location: In person *How to Apply* Send us your resume and a short note about your