Elevate your culinary career as a Junior Sous Chef at the Westin Nova Scotian in Halifax, NS. Bring your expertise in leading kitchen operations, mentoring staff, and ensuring exceptional food quality.
As a Junior Sous Chef, you will play a vital role in the hotel's culinary team, working alongside the Sous Chefs and Executive Chef. You’ll lead daily operations, coordinate food preparation for various outlets, and ensure that high standards are met. Your commitment to excellence and operational savvy will help enhance guest experiences throughout the property.
Key Responsibilities:
• Lead daily culinary operations across all food and beverage outlets
• Coordinate food preparation based on event schedules
• Supervise and train junior kitchen staff on cooking techniques




• Maintain cleanliness and organization during food service
• Ensure compliance with food safety and quality standards
Requirements:
• 3-5 years of culinary experience with 1 year in a supervisory role
• Hotel or restaurant experience preferred
• Valid Food Handler’s Certificate required
• Robust communication and time management skills
• Ability to lift heavy objects and work flexible hours
Drive your culinary passion and leadership skills to create memorable dining experiences at Westin Nova Scotian.
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📌 Culinary Leader at Westin Nova Scotian (Halifax Regional Municipality)
🏢 Cherry Valley Hotel
📍 Halifax Regional Municipality