Sous Chef - Hotel, Windsor

This is an exciting opportunity for a passionate culinary leader to join a growing hospitality operation in Windsor, Ontario, as a Sous Chef. Located within a branded hotel environment and overlooking the Detroit skyline, this operation combines restaurant dining with a strong banquet and events business. This role offers exposure far beyond a traditional Sous Chef position and would suit someone looking to step into a true second-in-command leadership role. Working alongside the Executive Chef, you will play a key role in supporting a high-volume operation that includes a 200-seat restaurant, multiple event spaces, and a fast-paced banquet environment requiring strong leadership, organization, and operational execution. They are seeking a hands-on leader who enjoys being in the kitchen, developing teams, and balancing culinary execution with labour management, inventory control, and operational performance. This opportunity is ideal for someone who thrives in a dynamic environment, enjoys leading from the front, and is excited by the challenge of overseeing a complex operation with significant growth potential.Salary: $58,000 to $65,000 plus bonus opportunity, gratuities, and benefits. Description Support and oversee day-to-day kitchen operations across restaurant and banquet services Work closely with the Executive Chef as a true operational partner and second in command Lead, coach, and develop kitchen team members while fostering a positive and accountable cultureParticipate in scheduling, labour management, staffing oversight, and team development Support inventory control, food cost management, and operational efficiencies Assist with hiring, onboarding, and training initiatives Collaborate on menu development, seasonal updates, and customized event offeringsEnsure consistency in food quality, presentation, and service standards Support the execution of multiple events and service periods simultaneously Requirements Previous Sous Chef experience preferred Experience within hotels, banquet operations, corporate culinary environments, or other high-volume settings is considered a strong assetStrong understanding of labour management and cost controls Exposure to inventory management and financial reporting Hands-on leadership style with a passion for coaching and developing teams Strong organizational skills and ability to manage competing priorities Red Seal certification is considered an assetComfortable operating in a fast-paced, high-volume environment Corporate Culture Competitive base salary with bonus opportunity and gratuities. Opportunity to join a respected hospitality operation within a dynamic and growing market while gaining exposure to large-scale restaurant and event operations.Supportive leadership team and collaborative culture focused on operational excellence, team development, and continued growth. Relocation assistance is available, including temporary hotel accommodations while securing long-term housing. Contact Sara Brown at or submit your resume in confidence below.

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