halifax ns executive chef Jobs – 34 Openings This Week

Junior Sous Chef
Waegwoltic Club —Halifax, NS
- $22–$24 an hour
- Temporary
- Microsoft Word
- Bar
- Microsoft Excel
Quick apply
Line Cook
Waegwoltic Club —Halifax, NS
- $20–$22 an hour
- Temporary
- Customer service
- Cooking
- Restaurant experience
Quick apply
Executive Chef
Lecours Wolfson Hospitality Recruitment —Halifax, NS
- $80,000–$100,000 a year
- Full-time
- Cooking
- In-person
Quick apply
Back of House Managers
Lecours Group Hospitality Recruitment —Halifax, NS
- $65,000–$80,000 a year
- Full-time
- Hotel
- Organizational skills
- In-person
- Relocation assistance
Quick apply
Executive Chef
The Bertossi Group —Halifax, NS
- From $90,000 a year
- Full-time
- Bar
- Cooking
- Team management
- Store discount
- Dental care
Quick apply
13d
Line Cook
The Bertossi Group —Halifax, NS
- $18–$23 an hour
- Full-time
- Cooking
- English
- Organizational skills
- Vision care
Quick apply
13d
Line Cook - il Mercato Bedford
The Bertossi Group —Halifax, NS
- $18–$22 an hour
- Full-time
- Cooking
- English
- Organizational skills
- Vision care
Quick apply
13d
Prep Cook
The Bertossi Group —Halifax, NS
- $18.00–$19.50 an hour
- Full-time
- Cooking
- Food service
- In-person
- Vision care
Quick apply
13d
Sushi Cook
The Bertossi Group —Halifax, NS
- $20–$24 an hour
- Full-time
- Cooking
- English
- Organizational skills
- Store discount
Quick apply
13d
Cook
Shannex —Bedford, NS
- High school diploma or GED
- Kitchen experience
Quick apply
Lower Deck - Sous Chef
The Lower Deck —Halifax, NS
- Full-time
- Bar
- Cooking
- Organizational skills
- Commuter benefits
- Employee assistance program
Quick apply
14d
General Manager
Denny's Canada —Dartmouth, NS
- Full-time
- Serving
- Administrative experience
- Leadership
Quick apply
Line Cook/Prep Cook
Brightwood Golf and Country Club —Dartmouth, NS
- $18–$19 an hour
- Full-time
- Sanitation
- Cooking
- Food service
Quick apply
9d
FOH Management - Assistant Manager
Denny's Canada —Dartmouth, NS
- Full-time
- Leadership
- Restaurant experience
- Communication skills
Quick apply
Directeur Général
Denny's Canada —Dartmouth, NS
- Full-time
- Serving
- Administrative experience
- Leadership
Quick apply
Food & Beverage Manager
Glen Arbour Golf Course —Hammonds Plains, NS
- Weekends as needed
- Leadership
- Dental care
Quick apply
1d
FOH Management - General Manager
Denny's Canada —Dartmouth, NS
- Full-time
- Serving
- Hotel
- Administrative experience
Quick apply
Cook II, Transitional Health
Shannex —Bedford, NS
- $22.09–$22.47 an hour
- Part-time
- Hospitality
- High school diploma or GED
- Dental care
- Employee assistance program
Quick apply
Darya - Line Cook
Darya —Halifax, NS
- Full-time
- Commuter benefits
- Dental care
Quick apply
5d
Front of House - Breakfast Server/Supervisor
Chop Steakhouse & Bar —Halifax, NS
- Full-time
- Serving
- Hotel
- Leadership
Quick apply

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Junior Sous Chef

Waegwoltic Club -
Halifax, NS

Quick apply

Job details

Temporary | Seasonal | Full-time
$22–$24 an hour

Qualifications

Microsoft Word
Microsoft Excel
Customer service
Food Handler Certification
First Aid Certification
Leadership
Communication skills
Kitchen experience

Full job description

Position Title: Junior Sous Chef - Seasonal Contract

Location: 6549 Coburg Road, Halifax Nova Scotia, Canada

Reports To: Executive Chef

Resort Division: F&B Club Services

Employment Type: Full-Time

Position Overview:

Reporting to the Executive Chef, the Junior Sous Chef will assist in overseeing the culinary production of all food production at WC. The Junior Sous Chef will be involved in all aspects of the operation including assisting the culinary employees in their duties, assisting in menu creation, and promoting a safe work environment.

Key Responsibilities:

Understands the members & guest expectations related to food quality and presentation and ensures culinary employees strive to meet or exceed expectations and help build guest loyalty
Responsible for food quality in all outlets in the club house comprising of the canteen, lounge, bar, restaurant, PDR and patios offering food service.
Works closely with the Food and Beverage - Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
Responsible for the kitchen in absence of the Executive Chef
Assists in menu development to ensure product quality and food cost management
Participates in the development of operating budgets and administers those budgets on an ongoing basis by monitoring and tracking expenses
Helps to manage wages, productivity and expenses in accordance with business demand
Assist in hiring, training, coaching and developing a successful and enthusiastic team of employees, and ensures associates are cross-trained to support successful daily operations
Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job
Motivates associates by engaging in recognition, coaching, performance reviews and performance management
Assists in managing scheduling in accordance with employment policies and budget targets and ensures that all time management and payroll processes are carried out in an accurate and timely manner
Completes scheduled inventories, stocks and requisitions necessary supplies, supporting procedures for portion and waste controls
Assists with purchasing appropriate supplies and manages inventories per budget
Ensures compliance with all local, provincial and federal health regulations, and trains employees in the proper handling and temperatures of all food products
Assists in developing and maintaining a cleaning schedule to ensure work areas are clean and sanitary and reports malfunctions with department equipment
Conducts training on food knowledge and menu items including ingredients, preparation methods and unique tastes
Interacts with guests to obtain feedback on product quality and service levels
Effectively responds to and handles guest problems and complaints
Attends pre and post event rehearsals to understand group needs and participates in weekly forecast meetings to anticipate service and staffing requirements in the absence of the Executive Chef
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
Adhere to all environmental policies and programs as required
Other duties as assigned

Qualifications:

Culinary Management Diploma an asset
Food Handlers Certified
First Aid Certified
An interest in wine knowledge. (Food & Wine pairing).
2-3 years’ leadership experience required with strong knowledge of kitchen operations
Passion for culinary and comprehensive knowledge of fine food, wine and service
Must possess excellent customer service skills
Must be computer literate. Preferred candidate will have previous experience with marina management software, Microsoft Word and Excel
Strong verbal and written communication skills
Detail-oriented and works with a high degree of accuracy
Ability to multi-task in a fast-paced environment
Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
Has the ability to mentor and inspire staff
Must be a strong leader, while treating the staff with proper respect in accordance with Club Culture.

Working Conditions:

Must be able to work flexible hours including evenings, weekends and holidays
Required to move, lift, carry, pull and place objects weighing up to 50 pounds without assistance
Stand, sit or walk for an extended period of time or for an entire shift
Reach overhead and below the knees, including bending, twisting and pulling
Will encounter hazardous materials, dangerous or toxic substances and chemicals

The Waegwoltic Club is an equal opportunity employer committed to hiring a diverse workforce. The WC is also committed to providing accommodation for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process.  Please contact the Human Resources department with any accommodation requests.

Application Process

Qualified candidates are invited to submit a resume and cover letter outlining their relevant experience to Marion Maclean, [email protected]

Job Types: Full-time, Seasonal

Pay: $22.00-$24.00 per hour

Expected hours: 40 – 48 per week

Work Location: In person

Quick apply

Refine Your Search

executive chef jobs in halifax ns

Junior Sous Chef

Line Cook

Executive Chef

Back of House Managers

Executive Chef

Line Cook

Line Cook - il Mercato Bedford

Prep Cook

Sushi Cook

Cook

Lower Deck - Sous Chef

General Manager

Line Cook/Prep Cook

FOH Management - Assistant Manager

Directeur Général

Food & Beverage Manager

FOH Management - General Manager

Cook II, Transitional Health

Darya - Line Cook

Front of House - Breakfast Server/Supervisor

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