Sous Chef – Lead Wellness Kitchen & Team

Thermea Spa Village; Whitby; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Free Thermal Experience

Health Insurance

Job summary

Thermea Spa Village Whitby is seeking a Full-time Sous Chef to lead culinary teams and partner with Front of House artisans to deliver memorable guest experiences. Reporting to the Executive Chef, you will manage scheduling, procurement, and recipe development while upholding strict hygiene and safety standards.

You will mentor and develop kitchen staff, drive cost control, and collaborate on menu planning with ongoing training to elevate plating and service.

Qualifications

• Reporting to the Executive Chef, the Sous Chef leads culinary teams and supports FOH artisans to ensure seamless service.
• Helps establish and maintain kitchen standards and procedures, and monitors hygiene, health and safety regulations.
• Oversees scheduling, supplies orders, and contributes to recipe development and cost management.

Responsibilities

• Oversee food preparation and cooking operations across multiple kitchens, ensuring quality and consistency.
• Establish, implement, and enforce departmental policies, procedures, and standards.
• Identify methods to improve efficiency and optimize workflows.
• Conduct daily kitchen inspections for hygiene and safety compliance.
• Provide hands-on support during peak service periods.
• Work with guest feedback to maintain high satisfaction levels.
• Lead by example on the line and assist with service as needed.

Skills

Kitchen leadership

Menu planning

Food cost control

Staff training

Job description

Thermea Spa Village Whitby is seeking a Full-time Sous Chef to lead culinary teams and partner with Front of House artisans to deliver memorable guest experiences. Reporting to the Executive Chef, you will manage scheduling, procurement, and recipe development while upholding strict hygiene and safety standards.

You will mentor and develop kitchen staff, drive cost control, and collaborate on menu planning with ongoing training to elevate plating and service.