Description Lead and support the kitchen team, setting a high standard for professionalism, organization, and culinary skill.

Prepare dishes ranging from individual items to full-course meals, ensuring consistent quality, presentation, and flavor.

Supervise food production, enforce safety standards, and oversee kitchen operations to meet service deadlines.

Collaborate with Executive Chef on menu development, specials, banquets, and daily production planning.

Manage kitchen logistics including inventory, ordering, costing, waste control, and equipment maintenance.

Ensure prep areas, storage, and fridges are organized, clean, and ready for service.

Provide coaching, guidance, and quality oversight to all culinary team members.

Requirements Passionate, energetic, and team-focused attitude with a commitment to exceeding guest expectations.

Proven culinary experience, ideally within hotel or banquet operations; short-order cooking experience is an asset.

Culinary diploma or completion of a recognized post-secondary program preferred.





Current Food Safe Certification.

Excellent time management, multitasking, and leadership skills; able to thrive under pressure.

Comfortable with physical demands including prolonged standing and lifting up to 50 lbs.

Availability for versatile shifts including days, evenings, weekends, and holidays.

Legal authorization to work in Canada Corporate Culture Be part of a dynamic, collaborative environment that values creativity, respect, and fun.

Opportunities for professional development and leadership growth.

Employee benefits including education reimbursement, RRSP matching, wellness credits, and hotel stay discounts. A chance to contribute to a culture focused on recognition, teamwork, and delivering exceptional guest experiences.

This is a unique opportunity to contribute to a well-established hotel and conference centre known for quality, service, and culinary excellence.

📌 Sous Chef - Hotel (Thunder Bay)
🏢 JRoss Recruiters
📍 Thunder Bay