fall river ns banquet houseperson Jobs – 6 Openings This Week

Chef
3317681 NOVA SCOTIA LIMITED —Lower Sackville, NS
- $30 an hour
- Full-time
- English
- High school diploma or GED
- In-person
Quick apply
Banquet Houseperson
The Westin Nova Scotian —Halifax, NS
- $20.72 an hour
- Weekends as needed
- Heavy lifting
- English
- Hotel
Quick apply
Banquet Bartender (Casual)
The Westin Nova Scotian —Halifax, NS
- $19.09 an hour
- Part-time
- Bar
- Heavy lifting
- Hotel
Quick apply
Food Service Supervisor
Mary Browns Chicken —Upper Tantallon, NS
- $17.50–$18.50 an hour
- Part-time
- Hospitality
- Inventory control
- Casual dining restaurant
Quick apply
7d
Tempo - Food and Beverage Manager
Barrington Hotel —Halifax, NS
- Full-time
- Hotel
- Business
- Restaurant
- Dental care
- Employee assistance program
Quick apply

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Event Mgr/front of house Mgr Fantasy Farm Banquet Hall/ min 4 yr restaurant or event mgmt experience
Fantasy Farm Banquet Hall —Toronto, ON
Supervise the from of the house during events and weddings and ensure that couples and families have a wonderful experience with our venue.
From $52,000 a year
Quick apply
Senior Details & Event Manager
The Guild Inn Estate —Scarborough, ON
Establish and maintain ongoing relationships with community events. Close files, issue payments to 3rd party vendors. Report directly to the Vice President.
$60,000–$70,000 a year
Quick apply
6d

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banquet houseperson jobs near fall river ns

Chef

3317681 NOVA SCOTIA LIMITED
Lower Sackville, NS

Quick apply

Job details

Permanent | Full-time
$30 an hour

Qualifications

English
High school diploma or GED
Food preparation

Full job description

Hire for one Chef position – Jinloong Chinese Restaurant
518 Sackville Drive, Lower Sackville, NS, B4C 2R8
(902) 252-4555

Full-time, Permanent
Start Date: As soon as possible

35hours per week
$30 per hour

Job duties:

Lead day-to-day kitchen operations for dine-in, takeout, and group/catering orders, coordinating prep and cooking so service runs smoothly during peak hours.

Maintain food quality and consistency by setting standards for flavour, presentation, and portioning; review outgoing dishes and adjust preparation methods when needed.

Create and update menus and seasonal specials with management; refine recipes and prep specifications to match customer preferences and operational capacity.

Discuss and coordinate wedding meals, banquets, corporate/group bookings, and other specialty functions with clients/management (menu options, headcount, dietary restrictions, timing, and service style).

Plan production for functions and large orders by building prep timelines, batch-cooking plans, and portion controls to meet deadlines while minimizing waste and controlling food cost.

Forecast ingredient requirements using reservations, function schedules, and sales patterns; coordinate ordering and receiving to ensure supply readiness for both regular service and events.

Organize staffing for daily service and special functions: assign stations and responsibilities for the kitchen team and adjust workload based on volume and priorities.

Supervise and train cooks/kitchen helpers through hands-on coaching in prep techniques, station setup, workflow efficiency, and safe equipment/tool handling.

Coordinate with front-of-house on order flow, pacing, special requests, and packaging/labeling standards for takeout and catering deliveries to ensure accuracy and customer satisfaction.

Oversee inventory control by monitoring stock levels, checking deliveries, ensuring proper storage and FIFO rotation, and maintaining clear records to reduce loss and spoilage.

Coordinate equipment needs by routinely checking the condition of key kitchen tools and appliances and arranging purchases, maintenance, and repairs to prevent downtime.

Ensure compliance with food safety and health regulations by enforcing sanitation routines, safe food handling, and a clean, organized work environment.

Participate in hiring for kitchen positions by helping draft job requirements, screening candidates, conducting interviews, and supporting hiring/onboarding decisions when required.

Cook on special guests, banquets, or peak periods while continuing to oversee overall kitchen execution and timing.

Requirement:

Education:
Secondary (high) school graduation certificate.

Culinary management certificate or diploma is an asset

Experience:
Several years of experience in commercial food preparation.

Language:

fluent English

You must be legally authorized to work in Canada to apply.

Send your resume and application to:
[email protected]

Job Types: Full-time, Permanent

Work Location: In person

Quick apply

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banquet houseperson jobs in fall river ns

Chef

Banquet Houseperson

Banquet Bartender (Casual)

Food Service Supervisor

Tempo - Food and Beverage Manager

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