Full-time Year Round - Junior Sous Chef - Glen Abbey Golf Club

ClubLink; Oakville; On-site; CAD 40,000 - 55,000; Full time

Job summary

Glen Abbey Golf Club is seeking a Fulltime Junior Sous Chef to assist the Executive Chef in managing kitchen operations. The role involves food preparation, team leadership, and ensuring high food quality for members and guests. Ideal candidates will have at least 3 years of experience in cooking and management, with a strong focus on quality control and budget management.

Qualifications

• Minimum 3 years of cooking and management experience required.
• Experience in a similar industry role preferred.
• Strong leadership and communication skills needed.

Responsibilities

• Assist Executive Chef with kitchen operations and food quality.
• Hire, train, and lead the kitchen team.
• Manage budgets and monitor financial results daily.

Skills

Leadership

Communication

Food Quality Control

Menu Planning

Inventory Control

Education

3 years of cooking and management experience

Job description

Glen Abbey Golf Club is Hiring a Fulltime Junior Sous Chef!

As the Junior Sous Chef, you will be responsible for assisting the Executive Chef with the management and day-to-day running of the Kitchen BOH (Back of House) operations to provide a high level of food quality, selection, and value to our members and guests.

Responsibilities

1. Food preparation, quality control, and food service during meal periods (breakfast, lunch, dinner).
2. Hire, train, schedule, organize, and provide leadership to the kitchen team daily.
3. Order, receive, store, and inventory all required products to achieve food production efficiency and food cost targets.
4. Develop menus, including recipe costing, considering member/guest expectations and budget targets.
5. Supervise and assist with food preparation and menu item production during service times.
6. Maintain consistent quality in an efficient and cost-effective environment.
7. Ensure clear communication between the Executive Chef and Food & Beverage Management on all foodservice issues and requirements.
8. Ensure compliance with Health and Safety requirements and train the kitchen team on ClubLink's health and safety policies and food handling procedures.
9. Supervise daily operations to ensure standard practices are understood and followed.
10. Assist in managing budgets and monitor financial results daily.
11. Track food and beverage operations accurately to meet targets.
12. Process invoices promptly and submit them to accounts payable daily.
13. Complete and forward period-end inventories to the accounting team.

Qualifications

1. Minimum 3 years of cooking and management experience.
2. Experience in a similar industry role preferred.
3. Experience at private and daily fee golf facilities is an asset.
4. Knowledge of restaurant, hotel, and resort operations is beneficial.
5. Background in menu planning, recipe costing, and quality control preferred.
6. Strong leadership and communication skills in a multi-unit operation.
7. Experience with purchasing, receiving, and inventory control systems.
8. Motivated to provide excellent, consistent food quality and selection.
9. Proven ability to manage budgets and control costs.
10. Hands-on approach with guest service skills.

ClubLink is an equal opportunity employer committed to an inclusive workplace. Please contact us if workplace accommodations are needed during the selection process. Thank you for your interest in ClubLink.