SOUS CHEF

Vintage Hotels; Niagara-on-the-Lake; On-site; CAD 50,000 - 55,000; Full time

Job summary

Vintage Hotels in Niagara-on-the-Lake is seeking a Sous Chef to join a tenured kitchen team in a fine dining setting. The role offers opportunities for growth, collaboration with seasoned professionals, and a path to showcase culinary excellence.

You will assist the Executive Chef with menu development, inventory management, and supervising kitchen staff while delivering exceptional guest service and maintaining high standards of quality and presentation.

Qualifications

• Minimum five (5) years progressive experience in a busy high caliber restaurant.
• Red Seal Certificate required.
• Current Safe Food Handler’s Certificate required.
• Experience with upselling and/or sales is an asset.

Responsibilities

• Providing personalized and exceptional guest service.
• Assists Executive Chef with ordering food and introducing new food lines.
• Monitors and maintains inventory levels of food.
• Assists in menu writing for the restaurant and for events.
• Prepares and cooks meals; trains and schedules staff; payroll responsibility.

Skills

Leadership

Upselling

Flexible

Education

Red Seal Certificate

Safe Food Handler’s Certificate

Job description

Salary Range: $50,000.00 To $55,000.00 Annually

Vintage Hotels & Niagara’s Finest Hotels is currently seeking a Sous Chef to join our growing team! This is a great opportunity that can provide flexibility, valuable work experience, and a chance to work with a tenured team.
Job Title: Sous Chef
Property: Vintage Hotels & Niagara’s Finest Hotels

Please note: By applying to this posting, you are applying for opportunities that may be available at any Vintage Hotels or Niagara's Finest Hotels property.

This posting is for an existing vacancy within Lais Hotel Properties Limited.

Position Summary:

Assists the Executive Chef in the kitchen to prepare and administer all activities associated with the presentation of superior food for a fine dining establishment in a professional, efficient and timely manner.

Duties and Responsibilities:

Primary Responsibilities:

• Providing personalized and exceptional guest service at every given opportunity
• Accountable to Owner, Team Members and Guests
• Assists Executive Chef with ordering food and introducing new food lines
• Monitors and maintains appropriate inventory levels of food
• Assists in menu writing for the restaurants as well as for special occasions and conferences
• Expedites suppliers to guarantee food deliveries on time and within budget
• Monitors staff to ensure that they are working in a safe and conscientious manner
• Prepares and cooks meals
• Completes any other human resource function required to operate kitchen including training, completing forms and scheduling staff
• Prepare payroll for processing, supervise staff consisting of two shifts
• Assist on occasion for banquets and weddings etc., when required
• Assist in training new team members and on an on-going basis

Secondary Responsibilities:

• Supervises and directs kitchen staff of approximately 10-35 employees
• Having a thorough knowledge of Lais Hotel Properties’ products and services
• Suggesting additional products and services meeting our Guests’ specific preferences
• All other duties as assigned

Technical/Managerial/Administrative Requirements:

• Excellent recall ability

Professional Requirements:

• Minimum five (5) years progressive experience in a busy high caliber restaurant
• Red Seal Certificate
• Current Safe Food Handler’s Certificate
• Previous up-selling and/or sales experience is considered an asset

Personal Attributes:

• Good leadership skills and ability to motivate team
• Self-starter and self-motivated
• Flexible, adaptable, capable of working with minimal supervision
• Excellent judgement and problem-solving skills
• Focused and capable of working with a multitude of distractions

Physical Requirements:

• Physical demands of lifting up to 50 lbs. including bending and carrying items
• Standing for extended periods of time
• Working in extreme temperatures of very hot in summer and very cold in winter in the kitchen
• Constant interruptions from the noise of a busy kitchen
• Stress associated with being responsible for large superior dining facility as a cost and revenue center
• Long hours require steadfast effort to maintain composure and make decisions in a fast-paced environment
• Confidence in selling and up-selling products and services

Lais Hotel Properties Limited is committed to fostering a diverse, inclusive, and accessible workplace where all individuals are valued and respected. We welcome and encourage applications from people with disabilities, Indigenous peoples, racialized individuals, women, 2SLGBTQIA+ persons, and others that may contribute to the further diversification of our team.

Accommodations are available on request for candidates taking part in all aspects of the recruitment and selection process. If you require accommodation, please let us know and we will work with you to meet your needs.

We are an equal opportunity employer and do not discriminate on the basis of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, marital status, family status, or disability.