THE ORGANIZATION:
At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.

THE POSITION:
Events East Group is now inviting applications for the position of Assistant Chef Garde Manger with our Culinary team.

Reporting to the Chef Garde Manger, the Assistant Chef Garde Manger leads and supervises the team while actively supporting food production and daily operations. This role fosters a safe, efficient, and collaborative work environment, upholding high standards of culinary excellence, hospitality, and professionalism. It contributes to team development and ensures consistency and quality, particularly during event service. Flexibility is essential, as scheduling depends on events and operational needs.

THE DUTIES AND RESPONSIBILITIES:
Operations:

• Contribute to the development and implementation of standardized recipes and menu offerings that reflect current food trends and client needs.
• Lead and support daily food production activities, providing hands-on guidance to ensure safety, quality, preparation, and presentation standards are consistently met.
• Support safe food handling practices by reinforcing allergen awareness, dietary requirements, and compliance throughout production.
• Identify and resolve workflow issues in real time to maintain productivity and respond to shifting operational needs.
• Promote food sustainability by minimizing waste and supporting efficient use of ingredients and resources.
• Oversee food purchasing, inventory control, storage, and execution of daily work orders to ensure accuracy, availability, and quality in food service delivery.
• Maintain a clean, safe, and organized kitchen environment, ensuring proper use and maintenance of equipment in line with operational and safety standards.
• Collaborate with other culinary and non-culinary departments to ensure seamless food service and guest satisfaction.
• Participate in operational meetings and contribute to planning and decision-making processes, as required.
• Perform other operational duties as assigned.

Administration:

• Manage staff scheduling and timekeeping processes to ensure adequate coverage and accurate payroll support.
• Monitor team attendance and conduct, documenting and escalating issues such as tardiness, absenteeism, or policy breaches as necessary.
• Perform administrative tasks including reporting, documentation, and facilitating internal communication to support departmental efficiency and compliance.
• Support the maintenance of accurate and organized records within the department to ensure compliance with organizational and regulatory standards.

Leadership:

• Clearly communicate expectations, organizational policies, and operational standards to all team members and actively monitor adherence to maintain consistent compliance across the department.
• Facilitate regular staff meetings including toolbox talks to promote team alignment.
• Foster a positive, inclusive team environment by encouraging collaboration and addressing conflicts promptly and fairly.
• Coach team members in real time and collaborate with the Chef Garde Manger on performance or conduct issues requiring formal intervention.
• Promote continuous learning by supporting the adoption of new technologies, technical skills, and professional development opportunities within the department.

Training & Development:

• Identify and nurture talent within the team, supporting career growth and succession planning efforts.
• Collaborate with the Chef Garde Manger to support and help implement training and development initiatives.
• Participate in rotational assignments and pursue ongoing professional development to enhance skills and adaptability within the organization.

Health & Safety:

• Adhere to all departmental standards, guidelines, and procedures to ensure the safety of oneself, team members, and guests.
• Promote a culture of safety by reinforcing policies, modeling safe behaviors, and holding team members accountable for compliance with health and safety standards.
• Support the Chef Garde Manger in monitoring departmental safety practices, contributing to audits, safety meetings, and corrective action planning when needed.
• Ensure safety hazards, near misses, and incidents are identified, reported, and addressed promptly, taking a lead role in incident response and investigation in collaboration with culinary leadership.
• Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, reporting any violations or damaged PPE within the team or onsite.

THE PERKS AND BENEFITS:

• 3 weeks of vacation starting
• Sick and personal days
• Uniforms and PPE provided
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Medical & Dental benefits through Medavie BlueCross as soon as you start!
• Short Term Illness (STI) and Long Term Disability (LTD)
• Participation in the Province of Nova Scotia Public Service Superannuation Plan
• 13 paid holidays or Time in Lieu for working on the holiday
• Paid bereavement leave
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

• Red Seal certification in Culinary Arts through a recognized interprovincial agency or international equivalence.
  • WHMIS, Basic Food Safety, and Standard First Aid certifications are considered an asset.
• 6+ years' experience in high-volume culinary production.
  • Competencies in fine dining is considered an asset.
  • Experience preparing international cuisine is considered an asset.
• 3+ years' experience in a leadership role.
  • Culinary leadership experience is considered an asset.
• Demonstrated ability to use the Microsoft suite of products effectively.
• Demonstrated ability to communicate effectively in written and spoken English.

Events East is committed to a workforce that is free of discrimination, values diversity and is representative, at all job levels, of the people we serve. We encourage applications from qualified African Nova Scotians, racially visible persons, women in non-traditional positions, persons with disabilities, Indigenous persons, and persons from the 2SLGBTQIA+ community. We encourage applicants to self-identify.

During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected.

TO APPLY: Apply via Career Beacon.

APPLICATION DEADLINE: Applications will be reviewed as they are received until the position is filled.

We thank all applicants for their interest, however only those selected for an interview will be contacted.

For further information, please visit our website at www.eventseast.com