Sous Chef

Job Title: Sous Chef, Watermark Restaurant at Oceanstone Resort

Wage: $52,500.00-CA$55,000.00 annually

Job Type: Full-time, Permanent

Job Description: Watermark Restaurant, the exciting new restaurant from the team at Oceanstone Resort, located minutes from the Historic Peggy's Cove, seek to add an experienced Sous Chef to join our growing culinary team. In this pivotal role, you will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and service. Your leadership will inspire culinary excellence across all departments, from approachable dining to assisting with catering events. This is an exciting opportunity for a passionate culinary professional eager to elevate guest experiences through innovative menu planning, meticulous food preparation, and effective team management. Your energy and expertise will drive our kitchen's success and uphold our reputation for exceptional cuisine.

Duties

• Support the Executive Chef in managing daily kitchen operations, including supervising kitchen staff and coordinating food production activities
• Lead food preparation and cooking processes to ensure dishes meet quality standards and presentation expectations
• Oversee inventory control, ordering supplies, and managing food costs to optimize efficiency and minimize waste
• Supervise dietary department activities, ensuring compliance with dietary restrictions and special requests while maintaining high standards of food safety and handling
• Assist in menu planning, recipe development, and catering event execution to deliver innovative culinary experiences
• Maintain strict adherence to health and safety regulations, including food safety protocols and sanitation procedures
• Manage shift schedules, monitor team performance, provide training, and foster a positive team environment focused on hospitality excellence

Skills

• Extensive culinary experience with a strong background in fine dining environments
• Proven supervising and team management skills with leadership qualities that motivate staff
• Experience in banquet service, catering, and large-scale food production operations
• Knowledge of inventory management, control procedures, and food cost optimization strategies
• Skilled in food handling, safety standards, and sanitation practices within the food industry
• Ability to plan menus effectively while considering dietary restrictions and customer preferences
• Strong kitchen management skills, including shift management, food service coordination, and restaurant experience
• Excellent communication skills to collaborate with team members and other departments effectively
• Demonstrated expertise in food preparation techniques, cooking methods, and kitchen operations
• Familiarity with bartending or beverage service is a plus for enhancing guest experiences

Benefits:

• Dental care
• Extended health care
• On-site gym
• On-site parking
• Paid time off

Please contact Leon McIntyre, Executive Chef, Watermark Restaurant, at [email protected] with a copy of your resume, if you are interested in joining the team!