Sous Chef

Brookstreet Hotel; Eastern Ontario; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a passionate Sous Chef to join their dynamic team. This full-time, on-site role involves assisting the Head Chef with kitchen operations, menu planning, and food preparation. The ideal candidate will possess a culinary degree or equivalent experience, strong leadership skills, and a commitment to maintaining high food quality standards. This position offers the opportunity to contribute to an innovative dining experience while ensuring compliance with health and safety regulations. If you're ready to elevate your culinary career in a vibrant environment, this is the perfect opportunity for you.

Qualifications

• Culinary degree or equivalent professional experience required.
• Strong leadership and team management skills essential.

Responsibilities

• Assist the Head Chef in day-to-day kitchen operations and menu planning.
• Ensure high standards of food quality and presentation.

Skills

Menu Planning

Food Preparation

Leadership Skills

Time Management

Organizational Skills

Knowledge of Health and Safety Regulations

Education

Culinary Degree

Professional Experience

Job description

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Company Description
Brookstreet Hotel is the leading four-diamond hotel, conference, wedding, golf, spa, and dining destination in the national capital region. Known for its impeccable service and finest amenities, Brookstreet offers stunning décor, state-of-the-art technologies, inspired dining, and a vast array of recreational activities year-round. The hotel aims to create sensational experiences for guests during each visit, whether for work, play, or getaway. Join our innovative and passionate team, committed to service excellence and creating extraordinary and memorable stays.

Role Description
This is a full-time on-site role for a Sous Chef at Brookstreet Hotel in Kanata, ON. The Sous Chef will assist the Head Chef in day-to-day kitchen operations, including menu planning, food preparation, and supervising kitchen staff. Responsibilities also include ensuring the highest standards of food quality and presentation, maintaining a clean and organized kitchen, and contributing to the development of new menu items. The Sous Chef will also play a key role in training junior kitchen staff and ensuring compliance with health and safety regulations.

Qualifications

• Culinary degree or equivalent professional experience
• Proficiency in menu planning and food preparation
• Strong leadership and team management skills
• Ability to maintain high standards of food quality and presentation
• Knowledge of health and safety regulations in a kitchen environment
• Excellent time management and organizational skills
• Experience in a similar role in a fine dining or high-end restaurant is a plus

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality