Sous Chef - Hotel

Description

• Lead and support the kitchen team, setting a high standard for professionalism, organization, and culinary skill.
• Prepare dishes ranging from individual items to full-course meals, ensuring consistent quality, presentation, and flavor.
• Supervise food production, enforce safety standards, and oversee kitchen operations to meet service deadlines.
• Collaborate with Executive Chef on menu development, specials, banquets, and daily production planning.
• Manage kitchen logistics including inventory, ordering, costing, waste control, and equipment maintenance.
• Ensure prep areas, storage, and fridges are organized, clean, and ready for service.
• Provide coaching, guidance, and quality oversight to all culinary team members.

Requirements

• Passionate, energetic, and team-focused attitude with a commitment to exceeding guest expectations.
• Proven culinary experience, ideally within hotel or banquet operations; short-order cooking experience is an asset.
• Culinary diploma or completion of a recognized post-secondary program preferred.
• Current Food Safe Certification.
• Excellent time management, multitasking, and leadership skills; able to thrive under pressure.
• Comfortable with physical demands including prolonged standing and lifting up to 50 lbs.
• Availability for flexible shifts including days, evenings, weekends, and holidays.
• Legal authorization to work in Canada

Corporate Culture

• Be part of a dynamic, collaborative environment that values creativity, respect, and fun.
• Opportunities for professional development and leadership growth.
• Employee benefits including education reimbursement, RRSP matching, wellness credits, and hotel stay discounts.
• A chance to contribute to a culture focused on recognition, teamwork, and delivering exceptional guest experiences.

This is a unique opportunity to contribute to a well-established hotel and conference centre known for quality, service, and culinary excellence.