Westin Nova Scotian
1181 Hollis St
Halifax, NS B3H2P6, CAN

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

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, rapid-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

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