Overview

The Sous Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards. The Sous Chef will actively and independently work to ensure a positive, harmonious, compliant, and cooperative work environment. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work on a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management, and independent decision-making skills are required.

This role pays a biweekly salary at a rate equivalent to $2,692.31 -$3,076.92 CAD

This is a seasonal role from May 18, 2026, and will end on October 1, 2026.

This position will remain open until August 7, 2026.

Responsibilities

• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel. 
• Supervises all buffet, beverage, break, and carving table set-up and breakdown.  
• Responsible for set-up of all equipment necessary for the above-mentioned areas, including but not limited to chaffing dishes, sternos, china, serving ware, silverware, bowls and platters, heating lamps, and cutting boards. 
• Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.  
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.   
• Measure, mix, and cook ingredients according to recipes. 
• Use a variety of pots, pans, knives, and other equipment to prepare and serve food. 
• Maintain a clean kitchen.  
• At the end of the day there should be NO food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. 
• This same standard must be maintained in all food production areas outside of the main kitchen.  
• Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.  
• Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff. 
• Assists the executive chef to ensure quality, consistency, and concept are maintained.  
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met. 
• Monitors all food served relative to appearance, temperature, sanitary, and quality standards. 
• Monitor events, materials, and surroundings. 
• Guide, direct, and motivate kitchen employees. 
• Ensure that all food safety standards are followed.  
• Communicate with supervisors, peers, and subordinates. 
• Make decisions and solve problems.  
• Organize, plan, and prioritize work. 
• Evaluate information against standards. 
• Carry out ideas, programs, systems, or products. 
• Document and record all personnel discipline information.  
• Work with human resources for personnel discipline issues. 
• Other duties as assigned by the executive chef. 

Qualifications

• High school diploma or equivalent GED. 
• Minimum of 3-5 years in a similar position in an upscale banquet, hotel, stadium, or convention center setting with prior supervisory experience. 
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. 
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.  
• Must have active listening and effective communication skills. 
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.  
• Ability to assist others in developing needed skills for effective job performance. 
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results. 
• Ability to recognize problems and to creatively and expeditiously find solutions.  
• Ability to set priorities and use initiative; solid decision-maker. 
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment. 
• Ability to be self-directed while working in a team-oriented environment. 
• Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours. 
• Must possess a Food Handlers Certification.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Must be able to supervise, coach, and train employees.  
• Able to provide excellent service to customers. 
• General knowledge for the health and safety of patrons and staff. 
• Must be constantly aware of frequently changing events in cooking processes. 
• Ability to work in an indoor/outdoor environment.