Daytime Sous Chef - Lead Kitchen & Growth Perks

Kibbi Technologies Inc.; Halifax; On-site; CAD 29,000 - 30,000; Full time

Benefits offered by this job

Group health & dental benefits

Chef coats provided

Non-slip shoes

Employee meal plan

Paid vacation time

Paid sick time

Professional development reimbursement

Job summary

Aramark is hiring a Sous Chef in Halifax, Canada, to lead culinary operations under the Food Services Manager, planning and directing a team to meet daily production targets with safety and quality at the forefront.

You will mentor cooks and food service workers, oversee recipe standardization, inventory, equipment operation, and maintain exemplary guest service while adhering to OH&S policies. The role offers full-time hours, weekday daytime schedule, and benefits.

Qualifications

• 5+ years culinary experience regardless of industry.
• Experience in leadership role, either individual contributor or people manager.
• Knowledge of and commitment to upholding high standards of food safety and hygiene.
• Strong time-management and prioritization abilities.
• Excellent interpersonal and communication skills, with a genuine desire to provide outstanding customer service.

Responsibilities

• Plan, direct and guide culinary team in daily food service to meet operational and financial targets.
• Lead and monitor staff adherence to Aramark standards and policies.
• Assist with onboarding, coaching and development of culinary staff.
• Assist with inventory and product ordering on a weekly basis.
• Standardize production recipes to ensure consistent quality.
• Cook and prepare a variety of foods according to recipes and guidelines.
• Operate kitchen equipment such as ovens, stoves, slicers and mixers.

Skills

Culinary experience

Leadership

Food safety knowledge

Time management

Interpersonal skills

Team player

Education

Red Seal Certification (Cook)

Job description

Aramark is hiring a Sous Chef in Halifax, Canada, to lead culinary operations under the Food Services Manager, planning and directing a team to meet daily production targets with safety and quality at the forefront.

You will mentor cooks and food service workers, oversee recipe standardization, inventory, equipment operation, and maintain exemplary guest service while adhering to OH&S policies. The role offers full-time hours, weekday daytime schedule, and benefits.