Job Description

Description

  • Support and oversee day to day kitchen operations across restaurant and banquet services

  • Work closely with the Executive Chef as a true operational partner and second in command

  • Lead, coach, and develop kitchen team members while fostering a positive and accountable culture

  • Participate in scheduling, labour management, staffing oversight, and team development

  • Support inventory control, food cost management, and operational efficiencies

  • Assist with hiring, onboarding, and training initiatives

  • Collaborate on menu development, seasonal updates, and customized event offerings

  • Ensure consistency in food quality, presentation, and service standards

  • Support execution of multiple events and service periods simultaneously

    • Requirements

  • Previous Sous Chef experience preferred

  • Experience within hotels, banquet operations, cor...

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