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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 Previous Sous Chef experience preferred
Experience within hotels, banquet operations, cor...
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