nova scotia chef Jobs – 80 Openings This Week

Kitchen Manager/Chef
Sou'Wester in the City —Bedford, NS
- $23–$25 an hour
- Weekends as needed
- Heavy lifting
- Inventory management
- Cooking
- Store discount
- Wellness program
Quick apply
Sous Chef
ARAMARK Canada —Halifax, NS
- Full-time
- Customer service
- First Aid Certification
- Leadership
- Dental care
- Paid sick leave
1d
Sous Chef / First Cook
Dickie Baxter Taproom & Bistro —Canning, NS
- $21–$25 an hour
- Full-time
- Cooking
- English
- In-person
- Flexible schedule
Quick apply
Chef de Partie
Cabot Link at Inverness Limited Partnership —Inverness, NS
- Weekends as needed
- Restaurant experience
- Employee assistance program
Quick apply
Sous Chef
Digby Pines Golf Resort and Spa —Digby, NS
- $24 an hour
- Part-time
- Organizational skills
- Leadership
- Restaurant experience
Quick apply
Sous Chef
Chester Golf Club —Chester, NS
- $18–$24 an hour
- Part-time
- Cooking
- Team management
- Leadership
Quick apply
Kitchen Manager
Brigadoon Village —Aylesford, NS
- Full-time
- Supervising experience
- Food service
- Leadership
Quick apply
Chef Tournant (Core)
Events East Group —Halifax, NS
- Full-time
- Cooking
- English
- Restaurant experience
- Commuter benefits
- Dental care
Fisherman's Market - Kitchen Manager / Chef
Mersey Seafoods Ltd —Halifax, NS
- $24–$27 an hour
- Full-time
- Hospitality
- Cooking
- Leadership
Quick apply
8d
Chef Manager Remote Site (70309725)
Sodexo Canada Ltd —Halifax, NS
- $80–$85 a year
- Full-time
- Remote
- Microsoft Excel
- Microsoft Outlook
- Customer service
Quick apply
14d
Sous Chef
NOSH AND NECTOR LTD. —Sydney, NS
- $19.50–$24.00 an hour
- Part-time
- Restaurant management
- Cooking
- Supervising experience
Quick apply
14d
Sous Chef
Aramark —Halifax, NS
- $21–$22 an hour
- Full-time
- Customer service
- First Aid Certification
- Leadership
- Dental care
- Paid sick leave
1d
Sous Chef
Tattingstone Inn —Wolfville, NS
- $19–$21 an hour
- Full-time
- Cooking
- English
- High school diploma or GED
Quick apply
4d
Catering Chef
Asado Wood Fired Grill —Dartmouth, NS
- $18–$22 an hour
- Seasonal
- Serving
- Customer service
- Cooking
Quick apply
Sous Chef
Ragazzi Restobar —Halifax, NS
- $19 an hour
- Weekends as needed
- Cooking
- Team management
- Organizational skills
Quick apply
4d
Chef de l’Exploitation aéroportuaire
Air Canada —Halifax, NS
- Full-time
- Team management
- No university degree
- Leadership
2d
Lower Deck - Sous Chef
The Lower Deck —Halifax, NS
- Full-time
- Bar
- Cooking
- Organizational skills
- Commuter benefits
- Employee assistance program
Quick apply
Chef – Contrats stratégiques
Jazz Aviation LP —Halifax, NS
- Full-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Dental care
- Life insurance
2d
Kitchen Manager/Chef
Salt + Sol —Halifax, NS
- From $18.50 an hour
- Weekends as needed
- Inventory management
- Leadership
Quick apply
8d
Head Chef
Cabot Links —Inverness, NS
- No university degree
- Leadership
- Restaurant
Quick apply

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Kitchen Manager/Chef

Sou'Wester in the City
Bedford, NS

Quick apply

Job details

Permanent | Full-time
$23–$25 an hour

Qualifications

Heavy lifting
Inventory management
Food Handler Certification
Cooking
English
Team management

Full job description

Kitchen Manager (Chef)

Location: Sou’Wester In The City – Bedford, Nova Scotia

Reports To: Restaurant Manager

Are you a passionate culinary leader ready to make your mark?

Sou’Wester In The City is looking for a hands-on, high-energy Kitchen Manager (Chef) to lead our culinary team. If you have a obsession for food quality, a talent for mentoring teams, and the operational grit to run a high-volume kitchen with precision, we want to hear from you.

We are looking to start someone as soon as possible.

Position Details: Full-Time: 40+ hours per week.

Availability: Must have open availability to work flexible hours, including evenings, weekends, and holidays.

Key Responsibilities

Culinary Leadership & Menu Excellence

Drive Quality: Maintain top-tier standards for food preparation, taste, and presentation across all menu items.
Brunch Ownership: Lead the development and submission of the brunch menu, ensuring it is finalized for Head Office review three weeks in advance. +1
Collaborate: Work with the Restaurant Manager to incorporate seasonal ingredients and local suppliers into our offerings.

Operations & Inventory Control

Inventory Targets: Manage food stock
The "Zero 86's" Policy: Proactively manage operations to ensure no regular menu items are ever out of stock.
Waste Management: Enforce strict FIFO principles, daily/weekly counts, and portion control to optimize kitchen profitability.

Team Management

Mentorship: Recruit, train, and supervise a high-performing team of cooks and dishwasher.
Hands-On Leadership: Manage scheduling and personally step in to fill gaps on the line or prep during unforeseen staff absences to ensure seamless service.

Safety & Compliance

Maintain impeccable hygiene standards in accordance with Nova Scotia Food Safety Regulations.
Oversee equipment maintenance and ensure a safe, respectful work environment.

Qualifications

Experience: 5+ years as a Head Chef or Kitchen Manager, preferably in a high-volume bar & grill environment.
Education: Culinary degree or equivalent professional training preferred.
Certification: Valid Nova Scotia Food Handler's Certificate.
Technical Skills: Proficient inventory management and costing software.
Soft Skills: Exceptional communication and the ability to juggle multiple priorities in a fast-paced setting.

Physical Requirements

Ability to stand for extended periods and work in a hot, fast-paced environment.
Ability to lift up to 50 lbs.
Flexibility to work evenings, weekends, and holidays.

How to Apply

Please answer all pre-screening questions and attach your resume and cover letter to be considered for the position.

We look forward to meeting you!

Job Types: Full-time, Permanent

Pay: $23.00-$25.00 per hour

Benefits:

Company events
Employee assistance program
Extended health care
Life insurance
On-site parking
Store discount
Wellness program

Application question(s):

What is your experience level with inventory management and POS systems?
This is a full-time position requiring 40+ hours per week; do you have full, open availability to work evenings, weekends, and holidays?
How soon would you be able to start if offered the position?
Are you able to stand for extended periods and lift up to 50 lbs in a hot, fast-paced kitchen environment?
Do you feel confident balancing culinary creativity with strict administrative deadlines?
Are you comfortable with a "hands-on" leadership style that includes filling line or prep positions during staff absences?
Can you describe a time you successfully managed inventory to prevent out-of-stock items during a busy period?
What dishes do you enjoy cooking the most?

Experience:

kitchen management: 5 years (required)

Language:

English (required)

Licence/Certification:

Food Handler Certification (required)

Work Location: In person

Quick apply

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