SOUS CHEF JR

Sheridan at CCTT; Canada; On-site; CAD 42,000 - 65,000; Full time

Job summary

Lais Hotel Properties Limited in Canada is seeking a Junior Sous Chef to join a fine dining kitchen. The role supports the Executive Chef in inventory control, menu development, and day-to-day kitchen operations.

This position offers growth within a respected hospitality team. Responsibilities include supervising staff, maintaining safety standards, preparing meals, and contributing to guest experiences through exceptional service.

Qualifications

• Red Seal Certificate required and a Safe Food Handler's Certificate.
• Minimum five years progressive experience in a high-caliber restaurant.
• Previous culinary supervisory experience is required.
• Previous up-selling or sales experience is a plus.

Responsibilities

• Provide personalized guest service in a fine dining setting.
• Assist Executive Chef with inventory ordering and stock levels.
• Monitor and ensure safe food handling and kitchen operations.
• Assist in menu writing for regular service, events and conferences.
• Train, schedule, and supervise kitchen team members.
• Prepare and cook meals as part of a tenured team.

Skills

Five years+ experience

Culinary supervisory experience

Upselling experience

Excellent communication

Team leadership

Education

Red Seal Certificate

Safe Food Handler Certificate

Job description

Vintage Hotels & Niagara’s Finest Hotels is currently seeking a Junior 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: Junior Sous Chef

***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 area of ordering and maintaining proper inventory levels and by monitoring team members to ensure they are working in a safe manner, all consistent with a fine dining restaurant.

Duties and Responsibilities:

Primary Responsibilities

• Providing personalized and exceptional guest service at every given opportunity
• Assists the kitchen with ordering food items in their department and introducing new food lines
• Monitors and maintains appropriate inventory levels of food
• Assists in menu writing for the restaurant as well as for special occasions and conferences
• Monitors Team Members to ensure they are working in a safe and conscientious manner
• Prepares and cooks meals
• Completes any other human resource function required to operate a kitchen including training, completing forms and scheduling of Team Members

Secondary Responsibilities

• Assists on occasion for banquets and weddings etc. when required
• 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

Professional Requirements

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

Personal Attributes

• Excellent recall ability
• Able to motivate a team
• Self-starter and self-motivating
• Flexible, adaptable, capable of working with minimal supervision
• Excellent communication skills both oral and written
• Capable of working with a multitude of distractions
• Excellent judgement ability and problem solving
• Confidence in selling and up-selling products and services
• Positive sales-oriented personality
• Desire to meet goals
• Ethical and honest

Physical Requirements

• Physical demands of lifting, of up to 50 lbs., bending and carrying
• 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

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 who 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.