parrsboro, ns chef Jobs – 7 Openings This Week

Sous Chef (Scots Bay, NS - 4-day work week, 38-48hrs/wk, lead lunch service, scenic, outdoor grill)
The Long Table Social Club —Scots Bay, NS
- $18–$22 an hour
- Temporary
- Cooking
- In-person
- Kitchen experience
Quick apply
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Walkers Restaurant —Windsor, NS
- $30 an hour
- Overtime
- English
- High school diploma or GED
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Jeju Restaurant —Wolfville, NS
- $30 an hour
- Part-time
- English
- High school diploma or GED
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Spitfire Arms Alehouse/ Hole in the Wall Restaurant —Windsor, NS
- $30 an hour
- Overtime
- English
- High school diploma or GED
Sous Chef / First Cook
Dickie Baxter Taproom & Bistro —Canning, NS
- $21–$25 an hour
- Full-time
- Cooking
- English
- In-person
- Flexible schedule
Quick apply
Sous Chef
Tattingstone Inn —Wolfville, NS
- $19–$21 an hour
- Full-time
- Cooking
- English
- High school diploma or GED
Quick apply
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The Algonquin Resort —Canada
- Full-time
- Cooking
- Hotel
- Team management
- Store discount
- Disability insurance
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Sous Chef (Scots Bay, NS - 4-day work week, 38-48hrs/wk, lead lunch service, scenic, outdoor grill)

The Long Table Social Club
Scots Bay, NS

Quick apply

Job details

Temporary | Seasonal | Fixed term contract

Benefits

Discounted or free food
On-site parking

Skills

Food Handler Certification
Cooking
College diploma
Kitchen experience

Full job description

Overlooking the Bay of Fundy in the heart of Nova Scotia's Annapolis Valley, The Long Table Social Club is a beloved hidden gem — a casual fine dining restaurant with a soul. We run a tight 22-week season, Friday to Sunday only, serving unforgettable food built on local farms, Bay of Fundy seafood, and a wood-fire grill that draws a crowd. Every Friday night is Cooking with Fire — our signature live-music dining event. Small team, big food, great energy.

Why You'll Love It Here

Own Your Kitchen - Lunch service is yours to lead. Real responsibility, real ownership — no hand-holding required.

Time on the Flame - When the Head Chef needs backup, you step up to the grill. Fire cooking experience is a bonus we reward.

Work 4 Days. Live 3-day Weekends - Thurs-Sun only. The rest of your weekdays are yours — a schedule that actually supports a life outside the kitchen.

Ingredients Worth Cooking - Fresh Valley produce, local seafood, NS dairy and meats. Real sourcing, real flavour, real pride.

Friday & Saturday Nights Are Electric - Cooking with Fire + live music every week. Your kitchen, your vibe, a crowd that's there for the experience.

A Team That Works As One - Six people, one goal. Your voice matters here — this is a place where chefs collaborate, not compete.

WHAT YOU'LL DO

Lead lunch service independently
Batch prep doughs, sauces, desserts, and mise en place to keep all three service days running smoothly
Step in on the wood-fire grill alongside the Head Chef when the moment calls for it — a skill you'll grow here
Transition the kitchen seamlessly between lunch and dinner, briefing the team and confirming readiness
Plate cold starters and desserts during dinner service with care for detail and visual appeal
Communicate proactively with the Head Chef, kitchen helper, and floor staff — no surprises, no silos
Uphold food safety and hygiene standards every shift, and help lead Sunday end-of-week storage
Support a kitchen culture where everyone — from dishwasher to head chef — feels respected and heard

WHAT YOU BRING

✓ Culinary training (desired) — a college diploma, apprenticeship, or equivalent real-world experience

✓ 2+ years in a professional kitchen

✓ Confidence running a station independently — you don't need someone watching over your shoulder

✓ Batch cooking discipline — you think ahead, prep smart, and nothing catches you off guard

✓ Curiosity and enthusiasm for open-flame and wood-fire cooking (experience a bonus, willingness essential)

✓ Nova Scotia Food Handler Certificate — or the commitment to obtain one before opening day

✓ A collaborator at heart — you share information, support your teammates, and check your ego at the door

✓ Genuine love for local, seasonal Maritime food and the people who grow and catch it

Pay

$18–22/hr (based on experience)

Season

May 2 – Oct 11 Fri–Sun service

Hours

38–48 hrs/week

Location

Scots Bay, NS

Ready to cook something great this summer? Drop us a note about yourself and what draws you to The Long Table. No stiff cover letters — just be genuine. Include your résumé, and if you have food photos or an Instagram worth sharing, we'd love to see it.

[email protected] · Subject: "Sous Chef — [Your Name]" · www.thelongtablesocialclub.com

Job Types: Fixed term contract, Seasonal
Contract length: 23 weeks

Pay: $18.00-$22.00 per hour

Benefits:

Discounted or free food
On-site parking

Experience:

kitchen: 2 years (required)

Licence/Certification:

Food Handler Certification (required)

Work Location: In person

Quick apply

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Sous Chef (Scots Bay, NS - 4-day work week, 38-48hrs/wk, lead lunch service, scenic, outdoor grill)

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chef

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Sous Chef / First Cook

Sous Chef

SENIOR SOUS CHEF

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