Sous Chef - Lead Culinary Team for Events & Restaurant

Pesce-&-Associates-; St. Marys; On-site; CAD 53,000 - 60,000; Full time

Benefits offered by this job

Gratuities

Health & Dental after 3 months

Pension plan 3%/3%

Job summary

St. Marys Golf & Country Club is seeking a hands-on Sous Chef to lead daily culinary operations at Social Thirty-One and St. Marys Weddings, ensuring exceptional dining for restaurant guests and wedding events.

You will collaborate with the Executive Chef to drive daily kitchen activities, develop menus, and mentor culinary staff. This full-time, permanent role offers a competitive salary of 52,500 to 60,000 CAD, gratuities, health and dental benefits after 3 months, and a company pension match.

Qualifications

• Completion of a post-secondary culinary program or Red Seal training.
• Minimum five years of professional culinary experience, with at least two in supervision.
• Advanced culinary techniques and leadership abilities.
• Excellent interpersonal, verbal and written communication, plus organizational skills.

Responsibilities

• Lead restaurant and event culinary teams, including scheduling and labour budgets.
• Coordinate daily meal preparation and menu development for restaurant and events.
• Enforce food safety, quality, hygiene, and dress code standards.
• Maintain kitchen cleanliness, equipment upkeep, and health inspections.
• Manage procurement, inventory, waste, and cost targets; menu updates with seasonal/local products.
• Support training and development of culinary staff.

Skills

Team leadership

Staff management

Communication

Food quality

Kitchen operations

Education

Post-secondary culinary program

Red Seal Culinary Training

Tools

Google Sheets

Microsoft Excel

Job description

St. Marys Golf & Country Club is seeking a hands-on Sous Chef to lead daily culinary operations at Social Thirty-One and St. Marys Weddings, ensuring exceptional dining for restaurant guests and wedding events.

You will collaborate with the Executive Chef to drive daily kitchen activities, develop menus, and mentor culinary staff. This full-time, permanent role offers a competitive salary of 52,500 to 60,000 CAD, gratuities, health and dental benefits after 3 months, and a company pension match.