Hammonds Plains, Ns Executive sous chef Jobs – 4 Openings This Week

Junior Sous Chef
The Westin Nova Scotian —Halifax, NS
- Weekends as needed
- Hotel
- Supervising experience
- Restaurant
Quick apply
4d
Sous Chef
Watermark —Indian Harbour, NS
- $55,000–$60,000 a year
- Full-time
- Hospitality
- Casual dining restaurant
- Cooking
- Dental care
- Paid time off
Quick apply
Executive Sous Chef
Dessert Yard —Halifax, NS
- $20–$23 an hour
- Full-time
- Customer service
- Restaurant management
- Cooking
Quick apply
Sous Chef - Dalhousie
Aramark —Halifax, NS
- $20–$25 an hour
- Weekends as needed
- Leadership
- Dental care
- Paid sick leave
9d

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Stellar Personnel —Toronto, ON
Our clients include: corporate cafeterias, conference centres, catering companies, hotels, restaurant groups, retirement homes, sporting venues and event venues…
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Sous Chef
The Doctors House —Kleinburg, ON
Excellent knowledge of various cuisines and cooking techniques. We are pleased to accommodate individual needs of job applicants throughout the recruitment and…
$60,000–$75,000 a year
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Junior Sous Chef

The Westin Nova Scotian
Halifax, NS

Quick apply

Job details

Permanent
4 days ago

Skills

Food Handler Certification
Supervising experience
Restaurant experience
Communication skills
Hotel experience
Time management

Full job description

Junior Sous Chef

You’re an organized, high-energy culinary professional who thrives in a fast-paced kitchen where no two days are the same. Whether preparing for restaurant service, supporting a banquet for 300 guests, or assisting with a special event, you approach each shift with efficiency, consistency, and a commitment to excellence. You excel in dynamic environments and are ready to step into a leadership role in a kitchen that delivers outstanding guest experiences across all areas of the hotel.

As Junior Sous Chef, you’ll work closely with the Sous Chefs and Executive Chef to support the day-to-day culinary operations of the hotel. You'll help coordinate prep, execution, and plating across restaurant, banquet, and other food & beverage operations—ensuring food quality and service timing are always on point. In the role of Junior Sous Chef, you will:

Be a Culinary Leader – Support daily kitchen operations across restaurant, banquet, and other food & beverage outlets. Ensure production timelines are met, dishes are executed to hotel standards, and team members are aligned on responsibilities. Lead in the absence of a Sous Chef and assist in delivering exceptional culinary experiences across all service periods.

Be a Mentor – Supervise and support cooks, prep staff, and trainees. Share your culinary knowledge and best practices while fostering collaboration and teamwork. Encourage professional growth and help create a positive, high-performing kitchen culture.

Be Operationally Savvy – Assist with prep schedules, production planning, inventory management, ordering, and equipment readiness. Monitor food usage, minimize waste, and help with cost control. Ensure smooth transitions between restaurant service, banquet functions, and special events.

Be a Quality & Safety Champion – Ensure all food is prepared, stored, and served according to food safety standards. Monitor food quality, presentation, holding temperatures, allergen protocols, and cleanliness during all stages of production and service.

Job Requirements:

Minimum 3–5 years of progressive culinary experience, with at least 1 year in a lead or supervisory role
Experience in a hotel, restaurant, or high-volume food service operation preferred
Experience supporting both à la carte and banquet operations considered an asset
Valid Food Handler’s Certificate required
Culinary diploma or certificate from a recognized institution preferred
Strong communication and time management skills
Ability to multitask and thrive in a high-pressure, fast-paced environment
Physically capable of working long shifts and lifting heavy trays or equipment (up to 50 lbs)
Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays

Job Duties:

Assist in leading daily culinary operations across restaurant, banquet, and special event food service
Coordinate food prep, cooking, and plating timelines based on event BEOs (Banquet Event Orders) and service schedules
Ensure food quality, portioning, and presentation meet hotel and brand standards, regardless of volume
Supervise and train team members on culinary techniques, food safety, and quality standards
Maintain kitchen cleanliness and organization throughout all stages of production and service
Support ordering, inventory control, and vendor communication
Monitor food safety, allergen procedures, holding temperatures, and sanitation practices before, during, and after service
Communicate effectively with front-of-house leaders and fellow culinary team members to ensure seamless service coordination
Assist in developing prep schedules, station setup diagrams, and plating guides to optimize workflow
Participate in post-event reviews to assess team performance, guest satisfaction, and areas for improvement
Foster a culture of teamwork, accountability, and pride among kitchen staff across all culinary operations

Excited to take the next step in your culinary leadership journey? Join the culiunary team at The Westin Nova Scotian and help create unforgettable dining experiences for every guest. Apply today!

Quick apply

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