OVA Restaurant at Versante Hotel is seeking an experienced, motivated, and hands-on Sous Chef to join our culinary leadership team. The ideal candidate is a strong culinary professional who leads by example and is comfortable working alongside the team during preparation and service. This position requires excellent organization, attention to detail, consistency, and the ability to maintain high culinary standards in a fast-paced restaurant and hotel environment.
Key Responsibilities
- Assist the Executive Chef with the day-to-day operation of the kitchen.
- Lead and supervise the culinary team during preparation and service.
- Take responsibility for kitchen operations in the absence of the Executive Chef.
- Ensure all dishes are prepared, cooked, and presented according to established recipes and standards.
- Maintain consistency in food quality, portioning, presentation, and execution.
- Organize daily mise en place and ensure prep lists are completed efficiently.
- Work actively on the line and support the culinary team during busy service periods.
- Coordinate brunch, dinner, room dining, banquet, and event production as required.
- Train, coach, and develop cooks while maintaining a positive and professional kitchen environment.
- Assist with staff scheduling and daily deployment based on business levels.
- Monitor food inventory, ordering, receiving, storage, and product rotation.
- Assist with food-cost control, portion control, waste reduction, and proper utilization of ingredients.
- Ensure proper FIFO procedures, labeling, dating, and storage standards.
- Maintain high standards of sanitation, cleanliness, and kitchen organization.
- Ensure compliance with FoodSafe, health regulations, and workplace safety requirements.
- Communicate effectively with the Executive Chef, culinary team, front-of-house management, and other hotel departments.
- Assist with menu development, daily features, special events, and recipe standardization.
- Help maintain kitchen equipment and report maintenance or operational concerns promptly.
- Perform other culinary leadership duties as required.
Qualifications
- Previous Sous Chef or senior culinary leadership experience in a restaurant, hotel, resort, or comparable professional kitchen.
- Strong culinary knowledge and hands-on cooking ability.
- Experience working in a quality-driven or upscale dining environment is preferred.
- Strong understanding of kitchen organization, mise en place, and service execution.
- Ability to lead, train, motivate, and support a culinary team.
- Good understanding of food cost, inventory control, portioning, and waste management.
- Strong communication and organizational skills.
- Ability to remain calm and organized during high-volume service.
- Dependable, professional, and accountable.
- FoodSafe Level 1 certification required; Level 2 is considered an asset.
- Flexible availability, including mornings, evenings, weekends, and holidays as required by the operation.
What We Offer
- Opportunity to be part of the culinary leadership team at OVA Restaurant and Versante Hotel.
- Professional and quality-focused culinary environment.
- Opportunity to work with premium ingredients and refined cuisine.
- Culinary development and leadership opportunities.
- Supportive and collaborative team environment.
- Competitive compensation based on experience.
We are looking for a hands-on Sous Chef who leads from the kitchen floor, takes ownership of the operation, supports the team, and shares our commitment to consistency, quality, and guest satisfaction.
To Apply: Please submit your resume through Indeed. Only candidates selected for an interview will be contacted.
Pay: $27.00-$29.00 per hour
Benefits:
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- RRSP match
- Store discount
- Vision care
Work Location: In person
