Nova Scotia Sous chef Jobs – 18 Openings This Week

Sous Chef
Inverary Resort —Baddeck, NS
- From $30 an hour
- Temporary
- Microsoft Word
- Inventory management
- Customer service
- Store discount
Quick apply
Sous Chef/Kitchen Manager
Chop Steakhouse and Bar —Halifax, NS
- Up to $52,500 a year
- Weekends as needed
- Hospitality
- Culinary experience
- Inventory management
- Store discount
- Wellness program
Quick apply
Kitchen Sous Chef
Schoolhouse Brewery —Windsor, NS
- $17–$20 an hour
- Full-time
- English
- Organizational skills
- In-person
- Store discount
- Dental care
Quick apply
Sous Chef
The Five Fishermen/Little Fish Wine Bar —Halifax, NS
- $20–$24 an hour
- Weekends as needed
- Cooking
- Team management
- In-person
Quick apply
Sous Chef - The Barrington Steakhouse & Oyster Bar
Murphy Hospitality Group —Halifax, NS
- $50,000–$55,000 a year
- Full-time
- Inventory control
- Sanitation
- Team management
- Dental care
- Vision care
Quick apply
Sous Chef - Via Condotti
The Bertossi Group —Halifax, NS
- From $60,000 a year
- Full-time
- Inventory management
- In-person
- Training & development
- Store discount
- Dental care
Quick apply
11d
Sous Chef
Shannex —Dartmouth, NS
- Full-time
- Sanitation
- Team management
- Mentoring
- Dental care
- Employee assistance program
Quick apply
1d
Sous Chef / JRN Sous Chef
Cabot Links —Inverness, NS
- Cooking
- Mentoring
- Recruiting
Quick apply
Sous-Chef
Cabot Link at Inverness Limited Partnership —Inverness, NS
- Weekends as needed
- Inventory management
- Leadership
- Restaurant
Quick apply
Sous Chef-HFX
Great Canadian —Halifax, NS
- $53,050 a year
- Inventory control
- Computer literacy
- Microsoft Office
Sous Chef
Fox Harb'r Resort —Wallace, NS
- $22 an hour
- Inventory management
- Sanitation
- Team management
Quick apply
2d
Sous Chef Full Time
Compass Group Canada Ltd. —Wolfville, NS
- $24 an hour
- Call to connect
- Merchandising
- Sanitation
- English
Quick apply
Sous Chef
Aramark —Halifax, NS
- Weekends as needed
- Customer service
- Sanitation
- Team management
Sous Chef - St. Mary's University
Aramark —Halifax, NS
- $55,000 a year
- Part-time
- Team management
- Training & development
- Leadership
- Tuition reimbursement
- Employee assistance program
Catering Sous Chef
Dal-Catering —Halifax, NS
- $23–$25 an hour
- Weekends as needed
- Inventory management
- Customer service
- Sanitation
- Disability insurance
- Dental care
Quick apply
3d
Sous Chef
The Lion's Head Tavern —Halifax, NS
- From $19 an hour
- Weekends as needed
- Management
- Inventory control
- Cooking
Quick apply
19h
Daycare Chef!
Kids & Company Ltd —Hammonds Plains, NS
- $20.50–$21.50 an hour
- Full-time
- Sanitation
- Communication skills
- Dental care
- Vision care
Quick apply
2d
Cooks / CDP / Sous chefs
Mystic Restaurant —Halifax, NS
- $20–$25 an hour
- Weekends as needed
- Inventory management
- Cleaning
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
Computer operation
Red Seal
Pricing
Supplier management experience
Inventory management
Customer service
Food service staff training and mentoring
Computer literacy
Coaching
Workplace safety policies
Restaurant management
Cooking
English
High school diploma or GED
Supervising experience
Mentoring
Customer service orientation
Occupational Health and Safety (OHS) regulations
Organizational skills
Budgeting
Training & development
Guest services
Food safety
Standard operating procedures (SOPs)
Team motivation
Client interaction
Marketing
Professional kitchen experience
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

Refine Your Search

sous chef jobs in nova scotia

Sous Chef

Sous Chef/Kitchen Manager

Kitchen Sous Chef

Sous Chef

Sous Chef - The Barrington Steakhouse & Oyster Bar

Sous Chef - Via Condotti

Sous Chef

Sous Chef / JRN Sous Chef

Sous-Chef

Sous Chef-HFX

Sous Chef

Sous Chef Full Time

Sous Chef

Sous Chef - St. Mary's University

Catering Sous Chef

Sous Chef

Daycare Chef!

Cooks / CDP / Sous chefs

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