Sous Chef - Moxy by Marriott Halifax Nova Scotia

Hotel Equities; Halifax; On-site; CAD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dynamic Sous Chef for their vibrant Halifax location. This role involves managing kitchen operations, ensuring high-quality food production while adhering to safety and sanitation standards. The ideal candidate will have a passion for culinary excellence and a knack for team management. Join a values-driven culture that offers amazing benefits, including medical insurance, vacation pay, and employee discounts. If you thrive in a fast-paced environment and have a love for service, this opportunity is perfect for you!

Benefits

Medical, Dental, and Vision Insurance

Vacation and Holiday Pay

Employee Assistance Programs

Career Growth Programs

Reduced Room Rates

Employee Discounts

Life Insurance

Parental Leave

Referral Programs

Qualifications

• High School diploma or equivalent required.
• Experience with major hotel brands' processes and standards.

Responsibilities

• Manage kitchen staff and operations to ensure quality food production.
• Oversee procurement and maintain sanitation standards in the kitchen.

Skills

Culinary Skills

Communication Skills

Problem-Solving Skills

Food Safety Knowledge

Budget Management

Education

High School Diploma

Tools

Kitchen Equipment

Job description

Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Sous Chef for the Moxy by Marriott in Halifax, Nova Scotia.

Job Purpose :

Plan and manage the kitchen staff in procurement, production, preparation, and presentation of all food for the hotel, ensuring a safe, sanitary work environment that conforms to all standards and regulations, and achieves profitable, high-quality products.

Qualifications and Requirements :

High School diploma / Secondary qualification or equivalent.

Experience with Marriott, Hilton, IHG, Wyndham, or Hyatt processes and standards.

• Responsible for long-term and short-term planning and daily operations of the kitchen. Recommends menu and procedural changes, manages budgets, and controls food and labor costs within approved constraints. Ensures all functions adhere to SOPs and food programs to maintain quality.
• Manage Human Resources in the kitchen to attract, retain, and motivate employees, providing a safe environment; hire, train, develop, coach, and conduct performance reviews; resolve issues; communicate openly; and handle discipline and termination as needed.
• Oversee procurement, production, preparation, and presentation of all food, maintaining safety and cost-effectiveness.
• Monitor and ensure sanitation and maintenance of kitchen and equipment to meet health and safety standards.
• Develop, recommend, and manage the department's budget; analyze and control labor and food costs to meet management objectives.
• Develop and implement menus within corporate guidelines to improve revenues and margins while maintaining quality.
• Coordinate banquet events with catering staff to meet or exceed customer expectations.
• Assist in menu creation and modifications to attract business.
• Perform special projects and participate in committees and task forces as required.
• Prepare food according to recipes and standards to ensure consistency and guest satisfaction.
• Handle daily requisitions for supplies and food items.
• Inspect, select, and use only high-standard food items; control storage and portioning to maintain quality.
• Maintain cleanliness and sanitation of all kitchen and storage areas per health regulations.
• Possess knowledge of sanitation standards and operate all kitchen equipment safely.
• Communicate effectively with management and other departments, participate in planning, inventories, and hotel programs.
• Provide excellent guest relations, addressing concerns proactively and courteously.
• Adhere to all company policies, safety and security procedures, and work rules.
• Handle keys and security concerns responsibly.

This job requires the ability to perform the following :

• Communicate fluently in the primary language(s) used in the workplace.
• Read, write, and perform basic math to facilitate communication and operational tasks.
• Follow recipes and safety procedures accurately.
• Demonstrate culinary techniques and create buffet displays up to 6 feet tall.
• Work in various temperature environments, including freezers and kitchens.
• Stand and move for extended periods, lift up to 50 lbs, and operate kitchen machinery.
• Perform physical tasks such as bending, stooping, and reaching.
• Work in noisy environments and communicate effectively despite ambient noise.
• Maintain visual acuity and manual dexterity for detailed work and equipment operation.

Other :

• Passion for people and service.
• Strong communication and problem-solving skills.
• Flexible schedule including nights, weekends, and holidays.

Amazing Benefits At A Glance :

• Team-driven, values-based culture.
• Medical, dental, and vision insurance.
• Vacation and holiday pay.
• Employee assistance and career growth programs.
• Reduced room rates across the portfolio.
• Employee discounts, life insurance, parental leave, and referral programs.