Sous Chef – The Capital

Steele Hotels; San Juan de Terranova; On-site; CAD 40,000 - 60,000; Full time

Job summary

Join a forward-thinking company as a Sous Chef, where you will play a vital role in delivering exceptional dining experiences. In this position, you will oversee food preparation, manage kitchen operations, and ensure high-quality standards are met. You will lead a dedicated team, fostering a positive environment while ensuring guest satisfaction. With competitive compensation and a supportive work culture, this opportunity allows you to grow professionally in a dynamic culinary setting. If you're passionate about food and leadership, this role is perfect for you.

Benefits

Competitive Compensation Package

Company RRSP Matching Plan

Employee Family Assistance Program

Paid Time Off

Discounts on Food

Gym Membership Discounts

Phone Plan Discounts

Qualifications

• 5+ years of experience in the cooking industry.
• Experience leading a team in a kitchen environment.
• Strong communication and supervisory skills.

Responsibilities

• Prepare and cook all menu items ensuring quality and presentation.
• Monitor inventory and manage department budget.
• Lead and supervise the food and beverage team.

Skills

Team Leadership

Communication Skills

Cooking Skills

Inventory Management

Financial Analysis

Education

Red Seal Occupational Standard

Tools

MS Word

MS Excel

Job description

Founded in 1970, Steele Hotels is an independent hotel operator based out of Newfoundland and Labrador Canada. With origins in Gander, NL the company has grown to include locations in St. John’s, NL, Corner Brook, NL, and Fredericton, NB.

Steele Hotels is looking for a full-timeSous Chefto join our Capital Hotel in St. John’s, NL. As a Sous Chef, you’ll be responsible for delivering an exceptional dining experience, ensuring every event meets our high-quality standards and exceeds guest expectations. You’ll play a key role in food preparation, plating, and quality assurance for Jack’s Restaurant and all Events/Banquets, stepping in to oversee operations in the absence of the Executive Chef. You’ll also maintain Jack’s Restaurant recipes and operational standards, helping create memorable culinary experiences for every guest.

Main Duties & Responsibilities:

• Monitoring and controlling inventory
• Month-end inventory and daily reporting.
• Scheduling and ensuring proper coverage of staffing and covering sick calls when required
• Prepare and cook all menu items and feature items to present and train cooks as well as ensure quality/presentation at all times meets hotel standards
• Manage menu preparation and pricing
• Lead and supervise the food and beverage team by directing and coordinating the daily activities of the kitchen while fostering a positive, professional relationship with front-of-house
• Ensure Health, Safety, and food service regulations are met and followed
• Instruct staff on all emergency measures
• Ensuring guest satisfaction at all times
• Coach, train, and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members
• Control and monitor department budget
• Demonstrate a professional and positive presentation to guests and colleagues, and be well groomed
• Perform other duties, as assigned

Qualifications, Skills & Attributes:

• A minimum of 5 years’ experience in the cooking industry
• Experience leading a team
• Red Seal Occupational Standard considered an asset
• Strong communication & supervisory skills
• Proficient computer knowledge (MS WORD /Excel)
• Strong financial/analytical abilities

Why Work with Us:

• Competitive Compensation package
• Company RRSP matching plan to secure your financial future
• Employee Family Assistance Program [EFAP], including counseling services and life coaching
• Paid time off, including vacation time, sick leave, and statutory holidays
• Other employee benefits such as discounts on food, gym memberships, and phone plans, etc.

If you are interested in working with a growing company and want to grow with us, we welcome you to apply to [e-mail] . Please include “Sous Chef” in the email subject line, and use the following naming convention for the resume file: First Name Last Name – Resume. The deadline for this position is May 11, 2025. Please note, only candidates selected for an interview will be contacted.

We are an equal-opportunity employer and are committed to a work environment that supports, inspires, and respects all individuals, we welcome everyone to apply.

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