Sous Chef

• Collaborate with the Executive Sous Chef to design and implement menus for a restaurant, bar, or banqueting, incorporating seasonal trends and guest preferences.
• Lead, mentor, and manage a culinary team, fostering collaboration, professional growth, and a positive work environment.
• Oversee the daily operations of all kitchen outlets, ensuring consistency, quality, and efficiency in every aspect of food preparation and service.
• Partner with the events team to support banquets, weddings, and corporate functions, ensuring flawless execution and bespoke menu offerings.
• Maintain the highest standards of food safety, hygiene, and quality across all operations, conducting regular audits and training.
• Manage inventory, food cost controls, and budgets, aligning with financial objectives and minimizing waste.
• Act as a key leadership figure in the kitchen, stepping in to resolve challenges and maintain seamless operations during peak service times.

Requirements

• 3-5 years of experience in culinary leadership roles, preferably in hotels, stadiums, casinos, conference centres or multi-outlet operations.
• Banqueting experience is an asset.
• Demonstrated ability to lead and inspire a diverse team in a high-pressure environment.
• Expertise in menu creation, food presentation, and maintaining exceptional quality standards.
• Strong organizational and multitasking skills, with a focus on efficiency and attention to detail.
• A culinary degree or equivalent professional experience is an asset.

Corporate Culture

They offer a dynamic and supportive work environment where culinary innovation and excellence are celebrated. Joining their team provides an opportunity to work alongside top professionals, contribute to a distinguished brand, and advance your career in the hospitality industry.