Lead Luxury Resort Kitchen: Creative Sous Chef

Fox Harb'r Resort; Wallace Hill 14A; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Travel Fuel Allowance

Discounts on Accommodations, Golf and

Spa services & products

Team Member housing availability

Job summary

Fox Harb’r Resort in Nova Scotia is seeking an experienced Restaurant/Sous Chef to lead daily culinary operations for banquet and a la carte service. Reporting to the Executive Chef, you will supervise a kitchen team of 15–20 and drive excellence in food quality, presentation, and guest interactions.

The role requires Red Seal certification and 5 years’ sous-chef experience in a similar property, plus strong leadership, creativity, and meticulous attention to detail.

Qualifications

• Must be obsessed with food and have a keen interest in the culinary arts.
• Possess strong interpersonal and communication skills in leadership.
• Red Seal certification and 5 years’ experience as Sous Chef in a similar property.
• Culinary training from a recognized school or apprenticeship program.

Responsibilities

• Assist Executive Chef in the management and direction of all culinary operations.
• Lead in planning and execution of all menus for dining service and banquets.
• Ensure menu items are prepared to standard in a timely and efficient manner.
• Promote effective communication and cooperation with all departments.
• Follow up on daily duties for all team members.
• Ensure mise en place is completed in a timely and efficient manner.
• Oversee ordering and procurement of supplies, inventory and cost controls.
• Schedule and manage labour in the kitchen.

Skills

Leadership

Communication

Menu planning

Guest interaction

Education

Red Seal

Culinary training

Job description

Fox Harb’r Resort in Nova Scotia is seeking an experienced Restaurant/Sous Chef to lead daily culinary operations for banquet and a la carte service. Reporting to the Executive Chef, you will supervise a kitchen team of 15–20 and drive excellence in food quality, presentation, and guest interactions.

The role requires Red Seal certification and 5 years’ sous-chef experience in a similar property, plus strong leadership, creativity, and meticulous attention to detail.