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 is a 5 Star, 4 Diamond property nestled along the coast of the Northumberland Strait in Wallace, Nova Scotia. We are offering a unique opportunity for you to experience a 5 Star Luxury work environment. With this opportunity you will be presented with a distinctive career, experience, and benefits in a World Class setting.
General Description: To consistently provide quality and production for all food items for daily banquet & a la carte services in an organized and efficient manner. Reporting to the Executive Chef, the Restaurant Chef is the direct supervisor in the kitchen and actively participates in the creative and innovative processes of expanding the culture of the culinary team of 15 to 20 persons.
Qualifications & Requirements:

• Must be obsessed with food and have a keen interest in the culinary arts
• Maintain understanding and knowledge of current trends and practices within the profession
• Red Seal certification and 5 years’ experience as Sous Chef in a similar property
• Culinary training in a recognized school or apprenticeship program
• Ability to confidently interact and consult with guests on a daily basis
• Excellent interpersonal and communication skills in leadership and team problem solving
• Possess necessary skills and creativity to enhance food quality and presentation standards within a consistency-based framework
• Ability to train others within the defined standards using established and accepted culinary techniques
• Must display attention to detail and strong organizational skills
• Ability to deal with several operative outlets and catering venues simultaneously – Fox Harb’r operates three kitchen facilities on property
• Ensure workplace and food safety requirements are consistently met
• Inventory management, portion control, and waste minimization
• Current sanitation certificate, food handler training, WHMIS

Responsibilities:

• Assist Executive Chef in the management and direction of all culinary operations
• Assume a leadership role in the kitchen to assist in making the kitchen successful everyday
• Assist in the planning and execution of all menus for dining service and banquet events
• Ensure all menu items are prepared to standard in a timely and efficient manner and to customer requirements
• Promote effective communication and co-operation with all departments
• Follow up on all day to day and extra duties for all Team Members
• Ensure that all mis en place is completed in a timely and efficient manner
• Ordering and procurement of required supplies for daily operation, inventory and cost controls
• Scheduling and labour control
• Ensure cleanliness and organization of all kitchens is maintained and that all food product is properly stored
• Ensure all appropriate provincial health regulations and food handling techniques are followed
• All other assigned duties from Executive Chef.

At Fox Harb’r Resort, we know every employee is a valued part of the team.Our benefits include:

• Travel Fuel Allowance
• Discounts at the Resort's Dining Areas; The Cape Cliff and Willard
• Discounts on Accommodations, Golf and Spa services & products and Activities
• Friends and Family Rates for overnight accommodations
• Complimentary use of the Junior Olympic Pool, Mineral Pool and Fitness Room
• Team Member Activities and Department Incentives
• Team Member Education Funding and Bursary Program
• Team Member housing availability

Fox Harb’r Resort is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status