594 Sous Chef jobs in Canada

Job Description

Job Description

This is about you. Your passion, purpose and potential. In you we see care, drive, confidence and curiosity. When you join our team, you can expect intensity, excitement and energy. Through our culture of people development, we are committed to the continuous learning and growth of our teams.

The JOEY Accelerated Leadership Program is a three-month fast-tracked development program for those with proven leadership abilities and skills to offer from previous experiences. Throughout this program, you will learn within Operations how to effectively run a multi-million-dollar business while elevating your skills in people and leadership development. You will gain an understanding of how JOEY leads through people within a high-performing coaching culture. Our goal is to provide you with the training and education you need to feel empowered to grow and develop with the JOEY Restaurant Business and Community.

As a Culinary Leader, you will directly contribute to the overall success of a multi-million-dollar Restaurant and its people. In this role, you will be responsible for attracting, retaining, and developing a high-performing team of 50-100 individuals, while driving their personal growth. You will efficiently deliver and execute quarterly strategic planning goals while upholding the highest standards in product, profit, environment, and experience.

Requirements

• 1-3+ years industry experience in a Culinary Leadership role
• Proven ability to develop, coach and inspire a high-performing team
• Excels in proactively recruiting, hiring, and retaining top talent
• Exposure to PNL management, including budgeting and forecasting
• High attention to detail with integrity to product quality assurance
• Desire to support opening new restaurants across Canada and the US
• Food Safe and Health & Safety Certification

Core Values

• You value honesty and humility. You have integrity and do what you say.
• You approach life with fearless determination & a sense of fun.
• You are creative, risk-taking, visionary and cutting edge. You choose to lead.
• You contribute to a strong culture and are committed to the team.
• You are passionate about quality and professionalism.
• You believe in unleashing the potential in others.

Benefits

• Extended health plan
• Maternity, Parental and Adoption leave top-up program
• Mental and Physical health support plans
• Flexible scheduling to accommodate your personal and family needs
• Industry partner incentives
• Tuition & Education and Professional Accreditation subsidies
• Recruiting & Referral bonus programs
• Ongoing leadership development courses

Follow Your Path

We know our ongoing success is directly attributable to our exceptional team that thrives in a performance-driven environment. Your journey starts here.

JOEY Restaurants is an Equal Employment Opportunity Employer. We thank all candidates for their time and interest in working at JOEY Restaurants, however, only candidates under consideration for opportunities with JOEY Restaurants will be contacted to participate further in this process.

JOEY Restaurants provides reasonable accommodations to qualified applicants and employees, including due to disabilities, medical conditions, and religious beliefs and practices.

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Benefits of Employment Include:

Subsidized staff accommodation in private or shared residence

Fitness center

Staff rate for on-site massage therapy

Family and friends' discounts

Opportunities to helicopter ski

Ski passes to Marmot Basin in Jasper, AB

World Renowned IKON/AMC Ski Pass (conditions apply)

Recreation opportunities such as cross-country skiing, snow shoeing, and skating In-house training and development programs

Employee Assistance Program

Discounted rates at various hotels in Kamloops, Jasper, and Vernon

Staff meal plan

30% off retail items in our specialized boutique

Guaranteed adventure!

Position: Albreda Lodge PM Sous Chef

Type: Full Time, Seasonal

Location: Albreda Lodge, Blue River, BC

Reports to: Albreda Lodge Manager

Overview:

Working with the Head Chef and kitchen team, the PM Sous is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

Responsibilities:

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate.
• Check that incoming food is stored properly and ensure stock rotation.
• Assist in menu planning.
• Cooperation - working jointly with others towards a common goal of customer satisfaction.
• Ensure that all operating procedures are followed.
• Follow all health and safety regulations and control all waste.
• Communicate all problems and / or ideas to your supervisor.
• Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
• Maintain all equipment and utensils.
• Ensure day prep is complete and the following service is always ready.
• Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
• Responsible for product rotation and order board updates.
• Responsible for portion control based on guest needs, likes and dislikes.
• Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef's role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
• Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
• Must be flexible on menu changes and be mindful of the execution.
• Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for some après and all dinner service. Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
• Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
• Follow up with the guides and Swing chef daily to discuss the Heli lunch. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
• Attend all kitchen and lodge staff meetings.
• Attend the Saturday night Guest Meet and Greet.
• Contribute detailed notes and observations to the guest history records.
• Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
• All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications & Requirements:

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma, G.E.D. or equivalent.
• 5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
• Able to respond quickly in a dynamic and changing environment.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Be professional in everything you say and do.
• To be conscientious for good staff relations, friendly but efficient.

Working Conditions:

• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Long hours of work.
• This position will spend nearly 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises:

PM Line Cook, Swing Cook, Kitchen Porter/Prep

Compensation & Perks:

• Competitive daily rate starting at $250.00/day + 4% vacation pay.
• Health and dental benefits after 160 work days.
• Group savings plan eligibility.
• Paid personal/sick days.
• MWHS Ski Program & IKON Pass benefits.
• Opportunities to heli-ski as available.
• Discounts on MWHS merchandise
• Room and Board during the work season included.

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Benefits of Employment Include:

Subsidized staff accommodation in private or shared residence

Fitness center

Staff rate for on-site massage therapy

Family and friends' discounts

Opportunities to helicopter ski

Ski passes to Marmot Basin in Jasper, AB

World Renowned IKON/AMC Ski Pass (conditions apply)

Recreation opportunities such as cross-country skiing, snow shoeing, and skating In-house training and development programs

Employee Assistance Program

Discounted rates at various hotels in Kamloops, Jasper, and Vernon

Staff meal plan

30% off retail items in our specialized boutique

Guaranteed adventure!

Position: Albreda Lodge PM Sous Chef

Type: Full Time, Seasonal

Location: Albreda Lodge, Blue River, BC

Reports to: Albreda Lodge Manager

Overview:

Working with the Head Chef and kitchen team, the PM Sous is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

Responsibilities:

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate.
• Check that incoming food is stored properly and ensure stock rotation.
• Assist in menu planning.
• Cooperation - working jointly with others towards a common goal of customer satisfaction.
• Ensure that all operating procedures are followed.
• Follow all health and safety regulations and control all waste.
• Communicate all problems and / or ideas to your supervisor.
• Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
• Maintain all equipment and utensils.
• Ensure day prep is complete and the following service is always ready.
• Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
• Responsible for product rotation and order board updates.
• Responsible for portion control based on guest needs, likes and dislikes.
• Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef's role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
• Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
• Must be flexible on menu changes and be mindful of the execution.
• Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for some après and all dinner service. Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
• Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
• Follow up with the guides and Swing chef daily to discuss the Heli lunch. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
• Attend all kitchen and lodge staff meetings.
• Attend the Saturday night Guest Meet and Greet.
• Contribute detailed notes and observations to the guest history records.
• Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
• All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications & Requirements:

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma, G.E.D. or equivalent.
• 5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
• Able to respond quickly in a dynamic and changing environment.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Be professional in everything you say and do.
• To be conscientious for good staff relations, friendly but efficient.

Working Conditions:

• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Long hours of work.
• This position will spend nearly 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises:

PM Line Cook, Swing Cook, Kitchen Porter/Prep

Compensation & Perks:

• Competitive daily rate starting at $250.00/day + 4% vacation pay.
• Health and dental benefits after 160 work days.
• Group savings plan eligibility.
• Paid personal/sick days.
• MWHS Ski Program & IKON Pass benefits.
• Opportunities to heli-ski as available.
• Discounts on MWHS merchandise
• Room and Board during the work season included.

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Benefits of Employment Include:

Subsidized staff accommodation in private or shared residence

Fitness center

Staff rate for on-site massage therapy

Family and friends' discounts

Opportunities to helicopter ski

Ski passes to Marmot Basin in Jasper, AB

World Renowned IKON/AMC Ski Pass (conditions apply)

Recreation opportunities such as cross-country skiing, snow shoeing, and skating In-house training and development programs

Employee Assistance Program

Discounted rates at various hotels in Kamloops, Jasper, and Vernon

Staff meal plan

30% off retail items in our specialized boutique

Guaranteed adventure!

Position: Albreda Lodge PM Sous Chef

Type: Full Time, Seasonal

Location: Albreda Lodge, Blue River, BC

Reports to: Albreda Lodge Manager

Overview:

Working with the Head Chef and kitchen team, the PM Sous is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

Responsibilities:

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate.
• Check that incoming food is stored properly and ensure stock rotation.
• Assist in menu planning.
• Cooperation - working jointly with others towards a common goal of customer satisfaction.
• Ensure that all operating procedures are followed.
• Follow all health and safety regulations and control all waste.
• Communicate all problems and / or ideas to your supervisor.
• Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
• Maintain all equipment and utensils.
• Ensure day prep is complete and the following service is always ready.
• Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
• Responsible for product rotation and order board updates.
• Responsible for portion control based on guest needs, likes and dislikes.
• Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef's role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
• Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
• Must be flexible on menu changes and be mindful of the execution.
• Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for some après and all dinner service. Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
• Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
• Follow up with the guides and Swing chef daily to discuss the Heli lunch. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
• Attend all kitchen and lodge staff meetings.
• Attend the Saturday night Guest Meet and Greet.
• Contribute detailed notes and observations to the guest history records.
• Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
• All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications & Requirements:

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma, G.E.D. or equivalent.
• 5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
• Able to respond quickly in a dynamic and changing environment.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Be professional in everything you say and do.
• To be conscientious for good staff relations, friendly but efficient.

Working Conditions:

• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Long hours of work.
• This position will spend nearly 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises:

PM Line Cook, Swing Cook, Kitchen Porter/Prep

Compensation & Perks:

• Competitive daily rate starting at $250.00/day + 4% vacation pay.
• Health and dental benefits after 160 work days.
• Group savings plan eligibility.
• Paid personal/sick days.
• MWHS Ski Program & IKON Pass benefits.
• Opportunities to heli-ski as available.
• Discounts on MWHS merchandise
• Room and Board during the work season included.

Seasonal (Seasonal)

About the Company:

When you work at Mike Wiegele Helicopter Skiing you become part of a larger family of motivated people who thrive in a natural environment that promotes safe practices and good health.

At Mike Wiegele Helicopter Skiing we know that our employees are our most valuable asset. Our wages are highly competitive, and our subsidized housing and food services mean that our employees can save money while working in Blue River throughout the year. We offer opportunities for advancement in all departments and ensure that each employee is supported in their effort to provide excellent customer service every day.

Our culture is built on positive attitudes, ambition, and a passion for skiing. Whether you join us for an amazing seasonal experience or join our team in a year-round career capacity, employment at MWHS is the experience of a lifetime.

Benefits of Employment Include:

Subsidized staff accommodation in private or shared residence

Fitness center

Staff rate for on-site massage therapy

Family and friends' discounts

Opportunities to helicopter ski

Ski passes to Marmot Basin in Jasper, AB

World Renowned IKON/AMC Ski Pass (conditions apply)

Recreation opportunities such as cross-country skiing, snow shoeing, and skating In-house training and development programs

Employee Assistance Program

Discounted rates at various hotels in Kamloops, Jasper, and Vernon

Staff meal plan

30% off retail items in our specialized boutique

Guaranteed adventure!

Position: Albreda Lodge PM Sous Chef

Type: Full Time, Seasonal

Location: Albreda Lodge, Blue River, BC

Reports to: Albreda Lodge Manager

Overview:

Working with the Head Chef and kitchen team, the PM Sous is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

Responsibilities:

• Maintain the highest level of quality fresh nutritious meals for our guests and staff.
• Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate.
• Check that incoming food is stored properly and ensure stock rotation.
• Assist in menu planning.
• Cooperation - working jointly with others towards a common goal of customer satisfaction.
• Ensure that all operating procedures are followed.
• Follow all health and safety regulations and control all waste.
• Communicate all problems and / or ideas to your supervisor.
• Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
• Maintain all equipment and utensils.
• Ensure day prep is complete and the following service is always ready.
• Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
• Responsible for product rotation and order board updates.
• Responsible for portion control based on guest needs, likes and dislikes.
• Work with the Head Chef and Swing on après ski. The Head chef will create the menu and the sous chef's role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
• Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
• Must be flexible on menu changes and be mindful of the execution.
• Must have all the skills to run the kitchen and must master all areas of the main line. Responsible for some après and all dinner service. Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
• Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
• Follow up with the guides and Swing chef daily to discuss the Heli lunch. Discuss with Head chef and AM Sous Chef to make any changes needed. Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
• Attend all kitchen and lodge staff meetings.
• Attend the Saturday night Guest Meet and Greet.
• Contribute detailed notes and observations to the guest history records.
• Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
• All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.

Qualifications & Requirements:

• 3-5 years' experience as Sous Chef.
• Experience in a modern, up-scale restaurant.
• High school diploma, G.E.D. or equivalent.
• 5+ years of experience in the food service industry.
• Knowledge of FOODSAFE, workplace hazardous materials and first aid.
• Experience in all aspects of customer service.
• Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
• Able to respond quickly in a dynamic and changing environment.
• Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
• Be professional in everything you say and do.
• To be conscientious for good staff relations, friendly but efficient.

Working Conditions:

• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
• Long hours of work.
• This position will spend nearly 100% of the time standing.
• Occasional environmental exposures to cold, heat and water.
• Will be constantly exposed to high temperatures in the kitchen environment.
• May be exposed to infectious waste, diseases, conditions, etc., including exposure to the AIDS and hepatitis B viruses.
• Manual dexterity is required to use knives and kitchen appliances.

Directly Supervises:

PM Line Cook, Swing Cook, Kitchen Porter/Prep

Compensation & Perks:

• Competitive daily rate starting at $250.00/day + 4% vacation pay.
• Health and dental benefits after 160 work days.
• Group savings plan eligibility.
• Paid personal/sick days.
• MWHS Ski Program & IKON Pass benefits.
• Opportunities to heli-ski as available.
• Discounts on MWHS merchandise
• Room and Board during the work season included.

**ABOUT US**
At InterContinental® Hotels & Resorts our role is to put the glamour into international travel. That's where you come in. When you're part of the InterContinental Hotels & Resorts brand you're more than just a job title.
At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.
Be yourself and at the centre of it all. Located in the heart of the entertainment and business districts in downtown Toronto, InterContinental Toronto Centre currently has an opening for a Sous Chef. If you are passionate about hospitality and take pride in offering exceptional service, we would love to have you be a part of the IHG team! Our colleagues continue to aim higher and show they care about our guests and each other to ensure we achieve our goal of creating great hotels guests love.
**YOUR DAY TO DAY**
Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.
**DUTIES AND RESPONSIBILITIES**
+ Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
+ Recommend and initiate disciplinary or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
+ Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
+ Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
+ Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
+ Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
+ Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
+ Assist in determining the minimum and maximum stocks of all food, material and equipment.
+ Assist in cooking and food preparation as required.
+ Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
+ Interact with outside contacts:
+ Guests - to ensure their total satisfaction
+ Vendors - to order supplies and equipment and ensure best prices and quality
+ Health Department and other regulatory agencies - regarding safety matters and kitchen inspections
+ May serve as Manager on Duty or perform other duties as assigned.
**ACCOUNTABILITY**
Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.
**WHAT WE NEED FROM YOU**
**EDUCATION:**
Completion of a high school diploma or equivalent.
**EXPERIENCE:**
Two (2) years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.
**OTHER:**
+ Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflects highly on the hotel, the brand and the Company.
+ Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
+ Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes
+ Problem solving, reasoning, motivating, organizational and training abilities are used often.
+ Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
+ May be required to work nights, weekends, and/or holidays.
**PHYSICAL REQUIREMENTS:**
This job requires ability to perform the following:
+ Carrying or lifting items weighing up to 50 pounds
+ Moving about the kitchen
+ Handling food, objects, products and utensils
+ Bending, stooping, kneeling
**WHAT WE OFFER**
In return for your hard work, you can look forward to a highly competitive salary and benefits package. What's more, because your career will be as unique as you are, we'll give you all the tailored support you need to make a great start, be involved and grow.
And because the InterContinental Hotels & Resorts brand belongs to the IHG® family of brands, you'll also benefit from all of the opportunities that come from being part of a successful, global hospitality company with over 4800 hotels in over 100 countries around the world.
InterContinental Toronto Centre is an inclusive employer dedicated to building a diverse workforce. We are committed to providing accommodations throughout the recruitment and selection process for any qualified applicants under the respective provincial human rights codes. Please advise the Recruiter to ensure your accessibility needs are accommodated. Any information received relating to accommodation will be addressed confidentially.
Salary Range: $65,000-$70,000
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.
At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada, B3H 2P6VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**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 hotel's 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
You're 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 shine. In the role of Sous Chef, you're the Executive Chef's right hand-leading daily operations, maintaining high standards, and driving consistency, quality, and efficiency.
Nova Scotia's hospitality industry is growing fast-and so is the demand for top talent. As Sous Chef, you'll help set the tone in a kitchen that values professionalism, collaboration, and continuous improvement. You'll have the opportunity to contribute your ideas, hone your leadership skills, and grow your culinary career in a supportive and dynamic environment. In the role of Sous Chef, you will:
- Be a Culinary Leader - You'll supervise and support cooks, trainees, and prep staff across all food outlets-ensuring the Executive Chef's vision is brought to life. From the hot line to the pantry, you'll make sure every dish meets the mark for taste, quality, and presentation. You'll 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, you'll 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. You'll 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 Handler's 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: $60,000 - $65,000, based on experience and qualifications
_This company is an equal opportunity employer._
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**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The St. Regis Toronto, 325 Bay Street, Toronto, ONT, Canada, M5H 4G3VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
**Leading Kitchen Operations**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
The salary range for this position is $66,000 to $88,000 annually.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
**Notification to Applicants:** The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Create Your Experience of a Lifetime!**
Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
**Job Benefits**
+ Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons
+ MORE employee discounts on lodging, food, gear, and mountain shuttles
+ RSP Options (after 12 months or 2000 cumulative hours of service)
+ Employee Assistance Program
+ Excellent training and professional development
+ Referral Program
Full Time roles are eligible for the above, plus:
+ Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours)
+ Free ski passes for dependents
+ Critical Illness and Accident plans
**Job Summary:**
Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests.
**Job Specifications:**
+ Starting Wage: $52,000.00 - $65,348.61
+ Employment Type: Winter Seasonal 2025/2026
+ Shift Type: Full Timehours available
+ Minimum Age: At least 18 years of age
+ Housing Availability: Yes
**Job Responsibilities:**
+ Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning
+ Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations
+ Assist with the development, production, and training of menu items, including station playbooks
+ Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting
+ Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores
+ Administrative duties as needed including managing budgets, processing transfers and waste;
+ May act as supervisor in the absence of an Executive Chef
+ Other duties as assigned
**Job Requirements:**
+ High School Diploma or GED equivalent required; Culinary degree or certification preferred
+ ServSafe certification or regional equivalent required
+ 3+ years of kitchen experience required, 1+ years of supervisory experience preferred
+ Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs
+ Ability to work well with others in a fast-paced environment under pressure
+ Must be able to communicate fluently in English; bilingual preferred
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
_Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._
_Requisition ID _
_Reference Date: 08/07/2025_
_Job Code Function: Back of House_