Chef Tournant (Core)

THE ORGANIZATION:

At Events East Group we proudly manage and operate the Halifax Convention Centre Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether were attracting large delegations or hosting an elite group of athletes for an international competition we are a catalyst for new opportunities and connections between Nova Scotia and the world.

THE POSITION:

Events East Group is now inviting applications for the position of Chef Tournant (Core) with our Culinary team.

Reporting to the Department Chef the Chef Tournant is a senior culinary professional who can work independently to prepare food products and help maintain consistency and quality across various kitchen areas. This position oversees the daily work of developing team members offering guidance and mentorship to ensure work is completed accurately and on time. This role requires advanced culinary knowledge adaptability and a commitment to high-quality preparation and food safety in a fast-paced environment. Flexibility is essential as shift scheduling is based on events and operational needs.

THE DUTIES AND RESPONSIBILITIES:

Operations:

• Support the setup maintenance operation and removal of food presentation and service areas ensuring cleanliness organization and efficient management to deliver high-quality guest experience.
• Reinforce service expectations collaborating with the Department Chef to plan resources and proactively distribute work responsibilities equitably and appropriately throughout the shift.
• Check work completeness and provide guidance to developing team members escalating complex issues to the Department Chef.
• Maintain up-to-date knowledge of all menu items including recipes preparation methods presentation standards and allergen and dietary protocols to ensure safe and accurate food preparation.
• Prepare food items that consistently meet quality and presentation standards aligned with organizational and event requirements.
• Adhere to organizational procedures recipes and schedules to ensure timely and consistent food production.
• Maintain cleanliness and sanitation standards in all food preparation and service areas following organizational and regulatory requirements.
• Maintain an organized efficient flow of production adapting to changes in volume menu and operational demands.
• Support waste reduction and sustainability initiatives by using ingredients and resources mindfully.
• Respond to all guest requests with a service-first mindset and communicate any guest needs or changes to the appropriate leader in a timely manner.
• Use and maintain equipment and tools safely adhering to operational standards reporting any issues or repair needs to the Department Chef.
• Assist with the safe handling movement and organization of culinary materials and equipment to support operational efficiency.
• Support inventory management practices by monitoring supplies maintaining storage standards and following procedures to ensure product quality and availability.
• Lead by example and promote consistent communication collaboration and organizational values within the team.
• Maintain professional conduct including reliability readiness to work and adherence to personal hygiene and grooming standards.
• Perform other duties as required.

Training & Development:

• Obtain and maintain all certifications required by the organization and applicable regulations to support operational readiness.
• Engage in learning opportunities including rotational assignments within the culinary department to support ongoing development and adaptability to operational needs.
• Support continuous improvement by adopting new methods technologies and practices to enhance operational effectiveness.
• Contribute thoughtfully to team discussions training opportunities and departmental initiatives to support a collaborative and effective work environment.
• Support the onboarding of new team members by sharing essential practical knowledge and assisting Department Chefs with initial training.
• Facilitate the development of team members by acting as a mentor demonstrating techniques and offering informal guidance during daily kitchen operations.

Health & Safety:

• Adhere to all departmental standards guidelines and procedures to ensure the safety of oneself team members and guests.
• Report safety hazards near misses and incidents promptly taking appropriate action to address hazards when safe and actively participating in the investigation process.
• Wear use and ensure the appropriate use of Personal Protective Equipment (PPE) as required re-porting any violations or damaged PPE within the team or onsite.

THE PERKS AND BENEFITS:

• Paid vacation time
• Medical and personal days
• Uniforms and PPE provided
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Health Plan upon completing the probationary period
• Paid holidays or Holiday Pay for working on the holiday
• Paid bereavement leave
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

Education and Experience:

• Cook or Baker Red Seal Certification (based on assigned culinary department) from a recognized interprovincial agency or international equivalence.
• 5 years experience in high-volume culinary or pastry production (based on assigned culinary department).
  • Competencies in fine dining is considered an asset.
  • Experience preparing international cuisine is considered an asset.
• 1 years of experience in a mentorship supervisory or senior role including training junior staff and managing kitchen operations.
• Demonstrated ability to communicate effectively in written and spoken English.

Events East is committed to a workforce that is free of discrimination values diversity and is representative at all job levels of the people we serve. We encourage applications from qualified African Nova Scotians racially visible persons women in non-traditional positions persons with disabilities Indigenous persons and persons from the 2SLGBTQIA community. We encourage applicants to self-identify.

During the recruitment process applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs in confidence with the Recruiter when selected.

TO APPLY: Apply via Career Beacon.

Please note this is a bargaining unit position represented by UNIFOR Local 4005. This position is classified as Chef Tournant (Core) and is paid as such as per the Collective Agreement. As this is a bargaining unit position hiring is initially restricted to current employees represented by UNIFOR Local 4005 for at least the first fourteen (14) calendar days after the position is posted. Applications from individuals not represented UNIFOR Local 4005 will be reviewed for consideration after February 27th 2026.

APPLICATION DEADLINE: Applications will be reviewed as they are received until the position is filled.

We thank all applicants for their interest however only those selected for an interview will be contacted.

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