Junior Sous Chef

Cherry Valley Hotel; Halifax; On-site; CAD 42,000 - 64,000; Full time

Job summary

Westin Nova Scotian is seeking a Junior Sous Chef to support day-to-day culinary operations across restaurant, banquet, and events. You will help coordinate prep, execution, and plating while ensuring food quality and timely service in a fast-paced hotel kitchen.

The role emphasizes leadership, training, and collaboration with Sous Chef and Executive Chef to deliver exceptional guest experiences in all service periods.

Qualifications

• Culinary leadership and mentorship in a hotel kitchen.
• Experience in high-volume or banquet operations preferred.
• Strong communication and time management skills.

Responsibilities

• Lead daily culinary operations across restaurant, banquet, and special events.
• Assist with prep scheduling, production planning, and inventory management.
• Monitor food quality, safety, and presentation to hotel standards.
• Train and supervise kitchen staff to uphold culinary techniques and safety.
• Coordinate between restaurant service, events, and other food & beverage outlets.

Skills

Leadership

Mentorship

Time management

Communication

Education

Culinary diploma/certificate

Food Handler’s Certificate

Job description

Westin Nova Scotian
1181 Hollis St
Halifax, NS B3H2P6, CAN

Description

Junior Sous Chef

You’re an organized, high-energy culinary professional who thrives in a fast-paced kitchen where no two days are the same. Whether preparing for restaurant service, supporting a banquet for 300 guests, or assisting with a special event, you approach each shift with efficiency, consistency, and a commitment to excellence. You excel in dynamic environments and are ready to step into a leadership role in a kitchen that delivers outstanding guest experiences across all areas of the hotel.

As Junior Sous Chef, you’ll work closely with the Sous Chefs and Executive Chef to support the day-to-day culinary operations of the hotel. You'll help coordinate prep, execution, and plating across restaurant, banquet, and other food & beverage operations—ensuring food quality and service timing are always on point. In the role of Junior Sous Chef, you will:

• Be a Culinary Leader – Support daily kitchen operations across restaurant, banquet, and other food & beverage outlets. Ensure production timelines are met, dishes are executed to hotel standards, and team members are aligned on responsibilities. Lead in the absence of a Sous Chef and assist in delivering exceptional culinary experiences across all service periods.
• Be a Mentor – Supervise and support cooks, prep staff, and trainees. Share your culinary knowledge and best practices while fostering collaboration and teamwork. Encourage professional growth and help create a positive, high-performing kitchen culture.
• Be Operationally Savvy – Assist with prep schedules, production planning, inventory management, ordering, and equipment readiness. Monitor food usage, minimize waste, and help with cost control. Ensure smooth transitions between restaurant service, banquet functions, and special events.
• Be a Quality & Safety Champion – Ensure all food is prepared, stored, and served according to food safety standards. Monitor food quality, presentation, holding temperatures, allergen protocols, and cleanliness during all stages of production and service.

Job Requirements:

• Minimum 3–5 years of progressive culinary experience, with at least 1 year in a lead or supervisory role
• Experience in a hotel, restaurant, or high-volume food service operation preferred
• Valid Food Handler’s Certificate required
• Culinary diploma or certificate from a recognized institution preferred
• Strong communication and time management skills
• Ability to multitask and thrive in a high-pressure, fast-paced environment
• Physically capable of working long shifts and lifting heavy trays or equipment (up to 50 lbs)
• Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays

Job Duties:

• Assist in leading daily culinary operations across restaurant, banquet, and special event food service
• Coordinate food prep, cooking, and plating timelines based on event BEOs (Banquet Event Orders) and service schedules
• Ensure food quality, portioning, and presentation meet hotel and brand standards, regardless of volume
• Supervise and train team members on culinary techniques, food safety, and quality standards
• Maintain kitchen cleanliness and organization throughout all stages of production and service
• Support ordering, inventory control, and vendor communication
• Monitor food safety, allergen procedures, holding temperatures, and sanitation practices before, during, and after service
• Communicate effectively with front-of-house leaders and fellow culinary team members to ensure seamless service coordination
• Assist in developing prep schedules, station setup diagrams, and plating guides to optimize workflow
• Participate in post-event reviews to assess team performance, guest satisfaction, and areas for improvement
• Foster a culture of teamwork, accountability, and pride among kitchen staff across all culinary operations