Sous Chef
Sous Chef
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Job Description
Additional Information: This hotel is owned and operated by an independent franchisee New Castle Hotels LLC. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring firing discipline staffing compensation benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc.
Sous Chef
Youre a culinary leader who thrives in a fast-paced team-driven kitchen. Whether prepping for a busy dinner service executing large banquets or mentoring junior cooks you bring creativity skill and focus to every task. You love working with fresh ingredients discovering new cooking techniques and helping your team the role of Sous Chef youre the Executive Chefs right handleading daily operations maintaining high standards and driving consistency quality and efficiency.
Nova Scotias hospitality industry is growing fastand so is the demand for top talent. As Sous Chef youll help set the tone in a kitchen that values professionalism collaboration and continuous improvement. Youll have the opportunity to contribute your ideas hone your leadership skills and grow your culinary career in a supportive and dynamic the role of Sous Chef you will:
Be a Culinary Leader Youll supervise and support cooks trainees and prep staff across all food outletsensuring the Executive Chefs vision is brought to life. From the hot line to the pantry youll make sure every dish meets the mark for taste quality and presentation. Youll also step up and take charge when the Chef is off-duty.
Be a Mentor Train and coach the team on food prep portion control safety standards and plating techniques. Encourage collaboration and a positive kitchen culture. Identify skills gaps provide feedback and help your team members grow.
Be Operationally Savvy From food costing and inventory to scheduling and shift management youll ensure smooth daily operations. Maintain high standards of cleanliness and food safety monitor waste and production costs and assist with ordering and menu development.
Be a Quality & Safety Champion Maintain a clean and organized kitchen that meets or exceeds Nova Scotia food safety regulations. Youll lead by example and ensure your team follows all safe food handling sanitation and storage procedures.
Additional Job Duties
Lead and supervise day-to-day kitchen operations across all food outlets
Coordinate food prep line setup and production based on forecasted demand
Monitor food quality portion control and consistency across all dishes
Train and evaluate cooks prep staff and trainees on procedures and standards
Assist in the creation of new menu items specials and banquet offerings
Maintain kitchen cleanliness and organization to meet all health & safety standards
Assist with ordering inventory control stock rotation and vendor communication
Ensure proper food storage and equipment usage in accordance with provincial food safety regulations
Step in as acting Chef when required and lead services during high-volume shifts
Foster a team environment where staff feel supported and motivated to do their best work
Assumes other related duties and responsibilities as assigned in support of a smooth and efficient culinary operation
Minimum 5 years of progressive culinary experience including at least 2 years in a supervisory role (hotel or high-volume restaurant experience preferred)
Strong background in line cooking banquet preparation and à la carte service
Experience in pastry or garde manger is an asset
Valid Food Handlers Certificate required
Culinary diploma or certificate from a recognized institution preferred
Proven ability to lead and mentor kitchen staff effectively
Excellent understanding of food costing waste control and production planning
Strong communication skills in English (multilingual skills are a plus)
Capable of working long hours in a physically demanding environment (lifting up to 50 lbs standing for extended periods operating equipment safely)
Must be able to work flexible shifts including evenings weekends and holidays
Health and dental insurance coverage
Employee & Family Assistance Program (EFAP)
Paid vacation time
5 paid sick days annually
12 paid holidays annually
Duty staff meals during shifts
Uniforms provided including complimentary dry cleaning
On-site parking available
Access to on-site gym and pool facilities
Discounted stays at Marriott Hotels and New Castle Hotels & Resorts properties
Supportive team-oriented work culture that values collaboration and respect
Strong focus on employee development with clear opportunities for career growth and advancement
Exposure to diverse culinary operations including fine dining banquets room service and events
Annual salary range: $60000 $65000 based on experience and qualifications
This company is an equal opportunity employer.
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Employment Type
Full-Time
