Sous Chef - Hotel, Windsor

Responsibilities

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 culture

Participate 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 offerings

Ensure consistency in food quality, presentation, and service standards

Support 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 considered a strong asset

Strong 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 considered an asset

Comfortable operating in a fast paced, high volume environment

Benefits and 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.

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