Chef Jobs

Sous Chef
Inverary Resort —Baddeck, NS
- From $30 an hour
- Temporary
- Microsoft Word
- Microsoft Excel
- Management
- Store discount
Quick apply
Sous Chef
Browns Socialhouse —Tofino, BC
- $50,000–$60,000 a year
- Overtime
- Cooking
- English
- Team management
- Dental care
- Paid time off
Quick apply
Executive Chef
ATCO Frontec —Saskatoon, SK
- Up to $117,000 a year
- Full-time
- Cooking
- Microsoft Office
- Team management
- Dental care
- Employee assistance program
Quick apply
Chef
Mount Logan Expeditions Inc O/A Mount Logan EcoLodge —Haines Junction, YT
- $44.40–$50.00 an hour
- Full-time
- Bilingual
- Sanitation
- English
- Flexible schedule
Quick apply
CHEF DE PARTIE / LINE COOK - 40 Min from St. John’s
Cliffs Edge Retreat —Tors Cove, NL
- $22–$35 an hour
- Full-time
- Hospitality
- Customer service
- Cooking
- Flexible schedule
Quick apply
10d
Seasonal On-Call Chefs, Cooks, General Helpers, Housekeepers and Janitors for Fire Camps
Evolution Camp Services —British Columbia
- $215–$350 a day
- Temporary
Quick apply
chef
Mount Logan EcoLodge —Haines Junction, YT
- $44.40–$50.00 an hour
- Overtime
- English
- Hotel
- High school diploma or GED
- Flexible schedule
15h
Head Chef
Haugen's Chicken & Ribs BBQ —Port Perry, ON
- From $70,000 a year
- Weekends as needed
- Cooking
- English
- Bakery
- Paid time off
- Flexible schedule
Quick apply
Executive Chef - NWT Brewing Company
NWT Brewing Company —Yellowknife, NT
- $82,000–$103,000 a year
- Full-time
- Cooking
- No university degree
- Organizational skills
- Store discount
- Commuter benefits
Quick apply
First Sous Chef, Nomi Resort
Nomi Resort - Dysart,Haliburton,ON —Harcourt, ON
- $60,000 a year
- 8 hour shift
- Cooking
- English
- Microsoft Office
- Wellness program
- Dental care
Quick apply
Chef
H&P Grocery —Luseland, SK
- $15.15–$33.67 an hour
- Full-time
- Cooking
- High school diploma or GED
- Supervising experience
Quick apply
4d
Chef - Line Cook
The Royal Moose @ The Bobcaygeon Inn —Bobcaygeon, ON
- $24–$29 an hour
- Temporary
- Serving
- Cooking
- Supervising experience
- Store discount
- Wellness program
Quick apply
Sous Chef - Seasonal Contract
Bigwin Island Golf Club —Baysville, ON
- $1,250–$1,400 a week
- Temporary
- Cooking
- No university degree
- Organizational skills
- Store discount
Quick apply
Executive Chef/ Restaurant
Pheasant Glen Golf Resort —Qualicum Beach, BC
- $90,000–$115,000 a year
- Full-time
- Inventory management
- Cooking
- Budgeting
- Dental care
Quick apply
12d
Executive Chef
Germain Hotels —Ottawa, ON
- $78,000–$95,000 a year
- Weekends as needed
- Cooking
- Hotel
- Restaurant
Quick apply
Chef
Confidentiel —Quebec City, QC
- From $30 an hour
- Weekends as needed
- Cooking
- Team management
- Organizational skills
Quick apply
Head Chef
Chop Steakhouse —Saskatoon, SK
- $70,000–$80,000 a year
- Full-time
- Hospitality
- Inventory management
- Restaurant management
- Dental care
- Vision care
Quick apply
4d
Catering Chef
Scarlett House Catering Inc. —Hamilton, ON
- $85,000–$95,000 a year
- Weekends as needed
- CPR Certification
- Microsoft Excel
- Hotel
- Dental care
- Employee assistance program
Quick apply
Head Chef
Confidential —Nepean, ON
- $40,448.67–$85,639.01 a year
- 8 hour shift
- Casual dining restaurant
- Sanitation
- Cooking
- Dental care
Quick apply
12d
Sous Chef - Catering Chef
Pure Kitchen Catering —Charlottetown, PE
- $19–$30 an hour
- Full-time
- Culinary experience
- Cooking
- Supervising experience
Quick apply

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Sous Chef

Inverary Resort -
Baddeck, NS

Quick apply

Job details

Temporary | Seasonal | Full-time
From $30 an hour

Qualifications

Microsoft Word
Red Seal
Microsoft Excel
Management
Customer service
Cooking
English
Workplace hazardous materials information systems
High school diploma or GED
Supervising experience
Organizational skills
Negotiation

Full job description

Job Summary:

The Sous Chef will be responsible for supporting the Executive Chef in managing the overall culinary operations at Inverary Resort. The successful candidate will be instrumental in ensuring superior food quality and presentation, consistent service timing and strategic menu design, product acquisition and inventory management, and that employees adhere to service and safety standards.

Additionally, the Sous Chef must ensure a profitable operation and is expected to promote business growth, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping guest satisfaction consistently high. Additionally, the Sous Chef will manage and coach the Culinary team and must provide them with the tools they require to effectively fulfill their duties and responsibilities.

This position is best suited to an individual seeking growth as a culinary professional with aspirations to be a leader in the field and with the desire to grow into an Executive Chef role in the future.

Duties and Responsibilities:

Oversee and actively support food and beverage outlets and conference spaces to ensure profitability by managing food waste, controlling inventory, managing employee labour, and participating in menu design
Attract, assist in training, retain, supervise, motivate, support, direct, evaluate and manage food and beverage team on a regular basis to ensure that employees receive adequate guidance and resources to accomplish established objectives
Act as Inverary ambassador, monitor guest satisfaction, communicate trends, successes and areas of opportunity and assist in developing, standardizing and communicating recipes to ensure quality products are to guests’ and Inverary’s standards, including creation, pricing, and marketing of products/services
Work closely with all department leaders to ensure accuracy of information for delivery of all key event components and Resort services
Work with various vendors to price, acquire, and manage supplies, including food orders, equipment and operating supplies
Exemplify and enforce the highest standards of respect and professionalism
Be continually aware of, and enforce, the highest standards of personal hygiene and dress
Promote and maintain a safe and health work environment, adhering to the legislation set out by Occupational Health and Safety and other Food Safety and related regulations, and implementing and maintaining effective standard operating procedures
Attend meetings and training courses as required
Any other duties and responsibilities as required

Qualifications:

High school diploma or GED required
A certificate or diploma in Culinary Arts
Red Seal certification or pursuit of Red Seal certification a definite asset
Strong customer service and troubleshooting skills and extremely responsive to guest and team members’ needs
(5) years of working culinary experience
(2) years supervisory/management experience preferred
Exceptional conflict resolution, negotiation, and objection handling skills
Excellent leadership qualities
Highly flexible, with solid interpersonal skills that allow one to work effectively and lead a team in a diverse working environment
Excellent communication in English, both verbal and written
Passion for innovation and able to put ideas into action; willingness to learn
Understanding of food, beer and wine flavours and pairings
Able to work well under pressure, analyze situations, manage time and prioritize effectively
Strong attention to detail and organizational skills
Able to deal with people sensitively, tactfully, diplomatically, and professionally at all times
Demonstrated accountability, dependability and reliability to ensure a commitment to excellence and confidentiality
Computer literate, including effective working knowledge of MS Word, Excel and e-mail
Mentoring experience an asset
WHMIS required, but can be provided

Working Conditions:

Manual dexterity required for knife skills
Morning, evening, and weekend shifts, as well as overtime (as required)
Fast-paced work environment
Ability to work long hours
Lifting or moving up to 50lbs may be required
Regular exposure to noise and heat

Equity, Diversity & Inclusion Statement:

Inverary Resort welcomes and encourages applications from Indigenous peoples, women, 2SLGBTQI+ individuals, Black and racialized people, persons with disabilities, newcomers to Canada, members of official language minority communities, and all individuals from equity-deserving groups. We are committed to fostering an inclusive workplace that reflects the diversity of the communities we serve. Accommodations are available throughout the recruitment and hiring process upon request.

Job Types: Full-time, Seasonal
Contract length: 5-7 months

Pay: From $30.00 per hour

Expected hours: 35 – 48 per week

Benefits:

Company events
Discounted or free food
On-site parking
Store discount

Ability to commute/relocate:

Baddeck, NS: reliably commute or plan to relocate before starting work (required)

Experience:

Cooking: 5 years (preferred)

Work Location: In person

Quick apply

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