Overview

The Sous Chef assists the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie. ordering, scheduling, sanitation, maintenance, employee development, performance reviews).

This role pays an hourly rate of $26.00- $29.00 CAD.

This is a seasonal role from March 16th, 2026 and will end on September 15th, 2026.

This position will remain open until May 29, 2026.

Responsibilities

• Responsible for proper preparation, excellence of product, profit and labor cost..
• Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Kitchen Manager.
• To train, supervise, and/or performance manage employees when needed.
• Enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service.
• To attend F&B meetings, banquet meetings, and line up.
• Prepare work schedules for the kitchen crew, monitor payroll costs.
• Ordering, receiving and proper rotation of food and kitchen goods.
• Menu development for the group meals, and team menus, and any other special request by management.
• Responsible for the expediting at any meal period and ensuring proper quality, portioning and presentation.
• Adhere to all cleaning schedules and duties set up by the Kitchen Manager.
• Responsible for cleanliness and sanitation of individual work area and kitchen, including equipment, counters, tools, waste areas, etc.
• Interact with Guests professionally, helping them with changes and last-minute requests as needed.

Qualifications

• 2-3 years as line cook.
• Prefer culinary training.
• Food Safe Certification.
• Ability to communicate and follow instructions.
• Comfortable working in an outdoor fast pace environment.