Sous-Chef

Cabot Link at Inverness Limited Partnership; Cheticamp; On-site; CAD 42,000 - 62,000; Full time

Job summary

Cabot Cape Breton in Inverness, Nova Scotia, is seeking a Sous Chef for a Full Time Seasonal role (April–October). You will assist the Executive Chef with menu development, food preparation, and kitchen operations while guiding a team to deliver high-quality dishes.

You will supervise staff, ensure food safety standards, manage inventory and sourcing, and contribute to innovative plating and dining experiences that uphold the resort's renowned cuisine.

Qualifications

• Five years' culinary experience.
• Demonstrated verbal and interpersonal communications skills.
• Able to multi-task and solve problems under pressure.

Responsibilities

• Supervise kitchen staff and ensure consistent, high-quality dishes.
• Assist Executive Chef with menu creation and kitchen operations.
• Oversee inventory management and ordering supplies.
• Maintain strict food safety and sanitation standards.
• Inspire and lead the kitchen team to deliver exceptional guest experiences.

Skills

Five years' culinary experience

Verbal and interpersonal skills

Multi-tasking under pressure

Long hours including mornings/nights/1

Team collaboration

Job description

JobType: Full Time Seasonal (April through October)

Built by dreamers, for dreamers.

Position Overview

Asa Sous Chef at Cabot Cape Breton, you will play a key role in the culinaryteam, assisting the Executive Chef in menu creation, food preparation, andkitchen operations. Your responsibilities include supervising kitchen staff,ensuring the highest quality of dishes, and maintaining food safety standards.With a focus on creativity and attention to detail, you will contribute to thedevelopment of innovative and visually appealing dishes, while also overseeinginventory management and ordering supplies. Your culinary expertise, leadershipskills, and ability to work in a fast-paced environment will be crucial inmaintaining the high culinary standards for which Cabot Cape Breton isrenowned. As a Sous Chef, you will inspire and motivate the kitchen team,ensuring a seamless dining experience for our guests while upholding theresort’s reputation for exceptional cuisine.

You will thrive in thisrole if you enjoy:

• Culinary Creativity: Find satisfaction increating innovative and delicious dishes, experimenting with flavours,ingredients, and presentation techniques to craft unique and appealing menuitems.
• Team Leadership: Take pleasure in leading and motivating kitchen staff, ensuring a harmonious and efficient working environment, providing guidance, training, and support to achieve culinary excellence.
• Attention to Detail: Enjoy maintaining high standards of food quality, plating, and presentation, ensuring that every dish leaving the kitchen meets the restaurant's standards and guests' expectations.
• Time Management: Embrace the fast-paced kitchen environment, effectively managing time, multitasking, and coordinating various cooking processes to ensure timely and efficient meal preparation.
• Adaptability: Thrive in a dynamic culinary environment, adapting to changing menus, seasonal ingredients, and guest preferences. Enjoy the challenge of creating diverse and delightful dishes under different circumstances.

Preferred qualificationsand skills:

• Five years' culinary experience

Demonstratedverbal and interpersonal communications skills

Ableto multi-task and solve problems under pressure

Ableto work long hours, including morning, nights and weekends

Ableto maintain a positive attitude and attendance record at all times

Abilityto work cohesively as part of a team

Requirements of the roleyou should be aware of:

Based on the nature of our business and the service weprovide to our guests; to work with us, you must consent to a criminalbackground check as a condition of employment and an additional criminalbackground check every two years.

• As a seasonal resort business, you can anticipate aschedule that will involve day, evening, night, and weekend work.
• Spending long hours walking, standing, and using knifeskills.
• Frequently lifting and carrying up to 50 lbs.
• Occasional ascending and descending of stairs and ramps.
• Working in a hot, intense kitchen producing asignificant volume of food.
• As a leader, high pressure decision making may beinvolved in your day to do
• Abilityto resolve employee concerns

Title:

Sous Chef

Reportsto: Executive Sous Chef

JobType: Full Time Seasonal (April through October)

Location: Inverness, Nova Scotia, B0E 1N0

Built by dreamers, for dreamers.

Position Overview

Asa Sous Chef at Cabot Cape Breton, you will play a key role in the culinaryteam, assisting the Executive Chef in menu creation, food preparation, andkitchen operations. Your responsibilities include supervising kitchen staff,ensuring the highest quality of dishes, and maintaining food safety standards.With a focus on creativity and attention to detail, you will contribute to thedevelopment of innovative and visually appealing dishes, while also overseeinginventory management and ordering supplies. Your culinary expertise, leadershipskills, and ability to work in a fast-paced environment will be crucial inmaintaining the high culinary standards for which Cabot Cape Breton isrenowned. As a Sous Chef, you will inspire and motivate the kitchen team,ensuring a seamless dining experience for our guests while upholding theresort’s reputation for exceptional cuisine.

You will thrive in thisrole if you enjoy:

• Culinary Creativity: Find satisfaction increating innovative and delicious dishes, experimenting with flavours,ingredients, and presentation techniques to craft unique and appealing menuitems.
• Team Leadership: Take pleasure in leading and motivating kitchen staff, ensuring a harmonious and efficient working environment, providing guidance, training, and support to achieve culinary excellence.
• Attention to Detail: Enjoy maintaining high standards of food quality, plating, and presentation, ensuring that every dish leaving the kitchen meets the restaurant's standards and guests' expectations.
• Time Management: Embrace the fast-paced kitchen environment, effectively managing time, multitasking, and coordinating various cooking processes to ensure timely and efficient meal preparation.
• Adaptability: Thrive in a dynamic culinary environment, adapting to changing menus, seasonal ingredients, and guest preferences. Enjoy the challenge of creating diverse and delightful dishes under different circumstances.

Preferred qualificationsand skills:

• Five years' culinary experience

Demonstratedverbal and interpersonal communications skills

Ableto multi-task and solve problems under pressure

Ableto work long hours, including morning, nights and weekends

Ableto maintain a positive attitude and attendance record at all times

Highlyresponsible & reliable

Abilityto work cohesively as part of a team

Requirements of the roleyou should be aware of:

Based on the nature of our business and the service weprovide to our guests; to work with us, you must consent to a criminalbackground check as a condition of employment and an additional criminalbackground check every two years.

• As a seasonal resort business, you can anticipate aschedule that will involve day, evening, night, and weekend work.
• Spending long hours walking, standing, and using knifeskills.
• Frequently lifting and carrying up to 50 lbs.
• Occasional ascending and descending of stairs and ramps.
• Occasional kneeling, pushing, pulling, bending, twistingand lifting
• Working in a hot, intense kitchen producing asignificant volume of food.
• As a leader, high pressure decision making may beinvolved in your day to day
• Abilityto resolve employee concerns

There may be interactions with patrons who are impaired