Description 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 settings,



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 setting Corporate Culture Competitive base salary with bonus opportunity and gratuities.

Chance 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.

📌 Sous Chef Hotel Windsor
🏢 JRoss Recruiters
📍 Windsor