Reports To: Executive Chef
About Oakville Conference Centre
Oakville Conference Centre is a premier event and hospitality venue dedicated to delivering exceptional experiences through outstanding service, high-quality cuisine, and professional event execution. Serving corporate, social, and community events, Oakville Conference Centre operates in a fast-paced environment where teamwork, excellence, and guest satisfaction are key priorities.
Position Summary
The Sous Chef supports the Executive Chef in supervising daily kitchen operations, production flow, staffing, training, food quality, and sanitation. This role acts as the operational lead in the kitchen during assigned shifts, actively participates in food preparation and production, and helps ensure banquet functions are executed efficiently, safely, and to established quality standards. The Sous Chef assumes responsibility for kitchen operations in the absence of the Executive Chef.
Core Responsibilities
- Supervise cooks and kitchen support staff during food preparation, service, breakdown, and cleanup.
- Actively participate in food preparation, cooking, plating, and banquet production while maintaining quality and consistency standards.
- Coordinate prep lists, production levels, station setup, and timing for multiple simultaneous events.
- Inspect food quality, portioning, presentation, and adherence to standardized recipes.
- Train employees on proper preparation methods, safe food handling, sanitation, and organization.
- Assist with onboarding and training of new kitchen employees.
- Provide coaching, guidance, and performance feedback to kitchen staff.
- Assist with staff scheduling, shift assignments, break coverage, and labor allocation to support operational requirements.
- Monitor staffing levels and communicate scheduling needs to the Executive Chef.
- Monitor storage practices, date labeling, rotation, and discard controls.
- Assist with inventory management, stock rotation, receiving deliveries, and ordering food and kitchen supplies as assigned.
- Monitor product usage and report shortages to help maintain adequate inventory levels.
- Communicate with banquet and stewarding teams regarding timelines, equipment needs, and reset requirements.
- Support the successful execution of banquet events by coordinating production and ensuring food is delivered according to established timelines and quality standards.
- Assume responsibility for kitchen leadership and daily operations in the absence of the Executive Chef.
SOP and Compliance Expectations
- Follow and enforce Food Handling SOPs, temperature monitoring requirements, allergen communication standards, and cross-contamination prevention procedures.
- Verify that cleaning tasks, ware washing standards, sanitation buckets, and station closing duties are completed correctly.
- Complete or review opening and closing checklists for kitchen and production spaces.
- Ensure compliance with all health, safety, sanitation, and workplace safety regulations.
- Report equipment issues, sanitation concerns, shortages, and hazards promptly.
- Promote a clean, organized, and safe working environment at all times.
Qualifications
- Diploma in Culinary Arts or equivalent practical experience preferred.
- Previous supervisory experience in banquet, catering, conference centre, hotel, or high-volume kitchen operations preferred.
- Valid Food Handler Certification required or must be obtained as required by the employer.
- Demonstrated ability to lead teams in a fast-paced production environment while maintaining quality, consistency, and safety standards.
- Strong organizational, communication, and problem-solving skills.
Physical Demands and Work Environment
This position requires continuous standing and movement, frequent lifting and carrying, work in hot and humid conditions, and the ability to support early morning, late evening, weekend, and holiday production schedules. The Sous Chef must be capable of performing hands-on kitchen duties while supervising staff and supporting banquet operations.
Compensation: Competitive, based on experience.
Work Location: In person
