Sous Chef

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.

Job Requirements

• 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

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

Ready to lead in a kitchen that values quality, teamwork, and creativity? Apply today and take the next step in your culinary journey.