Executive Sous Chef

11th Post on Queen; Niagara-on-the-Lake; On-site; CAD 50,000 - 80,000; Full time

Job summary

A leading establishment in Niagara-on-the-Lake is seeking an Executive Sous Chef to oversee kitchen operations and mentor staff. This full-time position involves maintaining culinary standards, managing inventory, and ensuring an excellent dining experience. Candidates will need strong culinary skills and experience in a fast-paced environment.

Qualifications

• Experience in food preparation and cooking techniques.
• Ability to supervise and mentor kitchen staff.
• Skills in managing food costs and inventory.

Responsibilities

• Assist the Executive Chef in kitchen operations and managing staff.
• Create and update menu items while ensuring food safety compliance.
• Train and mentor team members and manage food costs.

Skills

Culinary skills

Leadership and management

Inventory and cost management

Food safety

Communication skills

Organizational skills

Ability to work in a fast-paced environment

Education

Relevant culinary education and certifications

Job description

11th Post on Queen Niagara-on-the-Lake, Ontario, Canada

2 weeks ago Be among the first 25 applicants

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This is a full-time on-site role for an Executive Sous Chef at 11th Post on Queen, located in Niagara-on-the-Lake, ON. The Executive Sous Chef will assist the Executive Chef in managing daily kitchen operations, overseeing food preparation, and ensuring the highest quality of culinary standards. Responsibilities include supervising kitchen staff, creating and updating menu items, maintaining inventory levels, and ensuring compliance with food safety regulations. The Executive Sous Chef will also be involved in training and mentoring team members, managing food costs, and ensuring an excellent guest dining experience.

Qualifications

• Culinary skills : Experience in food preparation, cooking techniques, and creating menu items
• Leadership and management : Ability to supervise and mentor kitchen staff, manage kitchen operations, and ensure teamwork
• Inventory and cost management : Skills in maintaining inventory levels, managing food costs, and ordering supplies
• Food safety : Knowledge of food safety regulations and practices
• Excellent communication and organizational skills
• Ability to work in a fast-paced environment
• Relevant culinary education and certifications are a plus

Seniority level

Seniority level

Mid-Senior level

Employment type

Employment type

Full-time

Job function

Job function

Management and Manufacturing

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