Lead Sous Chef — High-Volume Hotel Kitchen

Four Points by Sheraton Halifaxp; Halifax; On-site; CAD 50,000 - 55,000; Full time

Job summary

Four Points by Sheraton Halifax is seeking a skilled Sous Chef to lead high-volume kitchen production in a hotel setting, reporting to the Executive Chef.

You will supervise kitchen helpers, develop menus, ensure food safety and quality, and train staff to meet our standards while maintaining cost controls and a vibrant food and beverage service. The ideal candidate has 2–3 years of supervisory experience, a culinary diploma, and a strong eye for detail, teamwork, and guest satisfaction.

Qualifications

• 2–3 years in culinary supervisory capacity in a hotel/restaurant.
• Diploma/Degree in Culinary Arts; Food Safety Certification required.
• Red Seal certification preferred; company may assist.
• Proven ability to supervise high-volume upscale food production.
• Flexible schedule including days, evenings and weekends.

Responsibilities

• Supervise and execute food production activities to meet daily plans.
• Oversee kitchen staff and coordinate helpers in food preparation.
• Manage inventories and ensure cost controls for production.
• Ensure hygiene, health and safety compliance with regulations.
• Develop and implement menus and product presentations.
• Train kitchen staff and conduct quality checks.

Skills

Culinary Supervisory Experience

Food Safety Certification

Kitchen Leadership

Kitchen Operations

Flexibility

Menu Development

Leadership

Communication Skills

Multitasking

Food & Beverage Enthusiasm

Education

Diploma/Degree in Culinary Arts

Red Seal Certification

Job description

Four Points by Sheraton Halifax is seeking a skilled Sous Chef to lead high-volume kitchen production in a hotel setting, reporting to the Executive Chef.

You will supervise kitchen helpers, develop menus, ensure food safety and quality, and train staff to meet our standards while maintaining cost controls and a vibrant food and beverage service. The ideal candidate has 2–3 years of supervisory experience, a culinary diploma, and a strong eye for detail, teamwork, and guest satisfaction.