Culinary - Sous Chef

Bingemans; Kitchener; On-site; CAD 50,000 - 60,000; Full time

Job summary

Bingemans in Kitchener, Ontario, is seeking a hands-on Sous Chef to energize a diverse kitchen team of up to twelve cooks and three stewards, reporting to the Executive Chef. You’ll oversee daily culinary operations, from off-site catering to banquet service, garde manger, bake shop, and transportation.

The role requires leadership, strong food-safety standards, and the ability to balance quality with budget guidelines, scheduling, and staff development.

Qualifications

• Minimum 3 years progressive leadership experience in a large kitchen environment.
• Valid CRFA Food Safe Certificate required.
• Journeyman or Red Seal credentials are assets.

Responsibilities

• Oversee daily culinary operations including off-site catering, banquets, garde manger, bake shop and transportation.
• Lead and motivate kitchen staff, ensuring standards are understood and consistently met.
• Coordinate scheduling, food costs, and quality to meet Bingemans' standards.

Skills

Leadership

Food Safety

Culinary Operations

Staff Development

Education

Red Seal Certification or Journeyman Papers

Job description

Salary Range: $50,000.00 To $60,000.00 Annually

At Bingemans, we create Grand Experiences. As one of Waterloo Region’s largest hospitality and entertainment providers, Bingemans offers a diverse mix of meeting and event spaces, catering services, and year-round as well as seasonal attractions. From corporate conferences and social celebrations to family fun at Big Splash Waterpark, FunworX Indoor Playland, and Bingemans Camping Resort, we deliver memorable experiences for every guest. Seasonal events such as Screampark, Gift of Lights, along with venues such as Kingpin Bowlounge and Putt Social, round out a dynamic and growing portfolio across Southwestern Ontario.

Bingemans is in the business of providing Grand Experiences!

Reporting to the Executive Chef, the Sous Chef is a hands-on position which requires a dynamic senior leader to energize a diverse team up to twelve cooks and three stewards. Working collaboratively with the Executive Chef, the Sous Chef is responsible for overseeing the production and execution of the daily culinary operations including but not limited to off-site catering, garde manger, banquets, bake shop, and transportation.

What will you be doing?

• In charge of the kitchens in the absence of the Executive Chef and/or Catering Chef
• Meet daily with Executive Chef and/or the Catering Chef to communicate daily operational challenges and successes.
• Co-ordinate daily culinary communication line-ups.
• Ensure all colleagues are aware of standards and expectations, and being consistently adhered to daily.
• Promote a fun, productive and disciplined work environment.
• Administer progressive disciplinary actions when required.
• Engage front of the house and other departments to maintain positive relationships and promote teamwork.
• Lead by example and promote Bingemans' mission, vision, and values.
• Support/Coach/Lead and Motivate kitchen colleagues.
• Actively share ideas, opinions and suggestions at daily briefings and monthly meetings.
• Ensure adequate scheduling coverage of all kitchen colleagues is maintained based on changing business levels while considering productivity targets and quality standards.
• Ensure that grooming policies are being met on a consistent basis with all colleagues.
• Monitor the general cleanliness of the commissary and take steps to improve when required.
• Ensure that Food Safety Standards are being met to comply with local Health Region Guidelines.
• Ensure a safe work environment and compliance with Bingemans' and Ontario Health and Safety Guidelines.
• Strive to improve food preparation, presentation, and menu selections by working with the Executive Chef and Catering Chef on menu development.
• Complete tri-weekly food orders in the absence of the Executive Chef or Catering Chef, while adhering to budget guidelines for food purchases.
• Manage food production to reduce food expenses; overproduction, food waste, proper rotation, labelling, storing, and facilitating donations.
• Ensure quality and par levels of food products are maintained.
• Actively walk the floor to ensure all production and execution adheres to Bingemans' standards of performance and departmental guidelines.
• Assist with development of standardized recipes and specifications.
• Perform any other reasonable duties as required.

What we are looking for?

• Journeyman Papers or Red Seal Equivalents considered an asset
• Valid CRFA Food Safe Certificate required
• Valid driver’s licence
• Minimum of 3 years progressive leadership experience in a similar environment
• Must be able to work flexible shifts, weekends, and all major holidays.
• Must have good time management skills, able to work in a consistently fast-paced environment and demonstrate work flexibility.
• Must be a positive, driven leader with an emphasis on development of employees to achieve desired results.
• Must be highly resourceful, detail oriented, quality conscious and demonstrate a real passion for the Culinary Arts.
• Must be able to lift and transport up to 50 pounds.
• Must be able to stand for long periods of time.
• Must be able to work in both hot (behind line) and cold (fridge/ freezer) environments.

This position is for an open vacancy currently available within our organization

Bingemans welcomes and encourages applications from people with disabilities. Accommodations are available on request for candidates taking part in all aspects of the selection process.

As part of our recruitment process, we use AI-assisted tools that highlight relevant work history. AI does not make any screening or hiring decisions.

We thank all applicants for their interest, however only candidates selected for further consideration will be contacted.