Jr. Sous Chef - Banquets

Junior Sous Chef – Banquets

You’re an organized, high-energy culinary professional who thrives on volume, precision, and teamwork. Whether preparing for a 10-person boardroom lunch or a 300-guest wedding, you approach each event with efficiency, consistency, and a commitment to excellence. You excel in fast-paced environments and are ready to step into a leadership role in a kitchen that delivers outstanding guest experiences at scale.

As Junior Sous Chef – Banquets, you’ll work closely with the Banquet Sous Chef and Executive Chef to lead large-scale food production for conferences, weddings, galas, and meetings. You'll help coordinate prep, execution, and plating for events of all sizes—ensuring food quality and service timing are on point. In the role of Junior Sous Chef – Banquets, you will:

• Be a Banquet Leader – Support banquet kitchen operations from setup to teardown. Ensure production timelines are met, hot and cold dishes are executed properly, and team members are aligned on responsibilities. Lead in the absence of the Banquet Sous Chef and assist in executing high-volume events.
• Be a Mentor – Supervise and support cooks, prep staff, and trainees. Share knowledge of large-batch cooking, buffet plating, and event-specific timing. Encourage collaboration and team spirit during demanding shifts.
• Be Operationally Savvy – Assist with prep schedules, production planning, and equipment setup. Monitor food usage, minimize waste, and help with cost control. Ensure smooth transitions between multiple events and food service periods.
• Be a Quality & Safety Champion – Ensure all banquet food is prepared and held according to food safety standards. Monitor holding temperatures, allergen protocols, and cleanliness during all stages of production

Job Requirements:

• Minimum 3–5 years of progressive culinary experience, with at least 1 year in a lead or supervisory role
• Strong experience in banquet production, buffet service, and plated event execution
• Background in hotels, convention centres, or large catering operations preferred
• Valid Food Handler’s Certificate required
• Culinary diploma or certificate from a recognized institution preferred
• Strong communication and time management skills
• Ability to multitask and thrive in a high-pressure, fast-paced environment
• Physically capable of working long shifts and lifting heavy trays or equipment (up to 50 lbs)
• Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays

Job Duties:

• Assist in leading banquet kitchen operations for events of various sizes, including plated dinners, buffets, cocktail receptions, and specialty functions
• Coordinate food prep, cooking, and plating timelines based on event BEOs (Banquet Event Orders) and service schedules
• Ensure food quality, portioning, and presentation meet hotel and brand standards, regardless of volume
• Supervise and train team members on banquet production techniques, food safety, and plating standards
• Maintain banquet kitchen cleanliness and organization throughout all stages of production and service
• Support ordering, inventory control, and vendor communication
• Monitor food safety, allergen procedures, holding temperatures, and sanitation practices before, during, and after service
• Communicate effectively with banquet captains and front-of-house staff to ensure seamless service coordination
• Assist in developing prep schedules, station setup diagrams, and plating guides to optimize workflow
• Participate in post-event reviews to assess team performance, guest satisfaction, and areas for improvement
• Step into the role of Banquet Sous Chef as needed and act as a shift leader during peak service periods
• Foster a culture of teamwork, accountability, and pride among kitchen staff during banquet operations

Excited to take the next step in your culinary leadership journey? Join the culiunary team at The Westin Nova Scotian and help create unforgettable dining experiences for every event. Apply today!