Sous Chef

Role Overview

This culinary role reports directly to the Cluster Executive Sous Chef and is central to keeping the kitchen running smoothly during service. You will lead the line team, uphold recipe and presentation standards for both à la carte and buffet offerings, and serve as a key point of contact between the kitchen and the guest. By balancing hands-on cooking with administrative duties and guest interaction, you help the property deliver a consistent, high-quality dining experience.

Key Responsibilities

• Lead daily shift briefings to ensure every kitchen colleague understands the day's expectations, standards, and any menu changes.
• Oversee the preparation of all à la carte and buffet dishes, verifying that recipes, portion sizes, and plating meet hotel standards.
• Collaborate with Outlet Managers each day to share guest feedback and adjust service or menu execution accordingly.
• Drive menu development and presentation improvements, bringing creative ideas that enhance the food offering.
• Maintain thorough knowledge of all menu items, daily features, and promotions to guide the team and answer guest questions.
• Engage with guests at their tables, gathering direct feedback and building a welcoming atmosphere.
• Manage kitchen staffing and scheduling in line with productivity guidelines, balancing operational needs with colleague availability.
• Enforce cleanliness, equipment maintenance, and all kitchen policies, procedures, safety, and sanitation standards.

Requirements & Qualifications

• Culinary diploma or certification is an asset.
• Previous experience in a professional culinary environment is required.
• Journeyman's papers or an international equivalent is an asset.
• Strong interpersonal skills and the ability to work cohesively within a team.
• Highly responsible and reliable, with a focus on guest needs and a calm, courteous manner at all times.
• Capable of working independently and managing multiple priorities during a shift.

This position involves frequent standing and walking throughout the shift, occasional lifting and carrying up to 25 lbs, and frequent kneeling, pushing, pulling, and sitting.