Role Summary

Reporting to the Executive Chef, this position is responsible for tasks that focus on leading the day-to-day activities in the kitchen. This position will be responsible for supporting the Executive Chef in all areas of the kitchen including leading associates in their duties, food production, waste control and ensuring guest and associate satisfaction is achieved while maintaining operating standards.

Responsibilities Oversee daily department operation, including shift briefings and daily assignments

Understand guest expectations related to food quality and presentation and ensure culinary associates strive to exceed expectations and help build guest loyalty

Train and coach a successful and enthusiastic culinary team and ensure associates are cross trained to support successful daily operations

Oversee the kitchen in the absence of the Executive Chef

Support a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job

Motivate associates by assisting with recognition, performance reviews and performance management

Assist with ensuring payroll processes are carried out in an accurate and timely manner

Complete scheduled inventories, stock, and requisition necessary supplies, supporting procedures for portion and waste controls

Together with the Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget

Ensure compliance with all local, provincial, and federal health regulations, and train associates on the proper handling and temperatures of all food products





Develop and maintain cleaning schedule to ensure work areas are clean and sanitary

Report malfunctions with department equipment

Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes

Interact with guests to obtain feedback on product quality and service levels

Effectively address guest concerns

Attend event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labour requirements in absence of the Executive Chef

Serve as an individual contributor and department role model by performing technical or functional job duties

Work with the leadership team to ensure that associates are trained and clearly understand their job roles, responsibilities, and performance expectations

Provide constructive feedback to associates to help them develop their skills

Collaborate with Executive Chef to develop and implement ideas and procedures to continuously improve department performance

Ensure that department goals are communicated, understood, and met by associates

Coach and counsel associates on work related concerns to ensure satisfaction and productivity

Issue and distribute uniforms and ensure associates are following grooming standards

Compliance with all safety regulations of assigned tasks,



and ensure a clean and safe working environment with active participation in the health and safety program

Adhere to all environmental policies and programs as required

Other duties as assigned Requirements Red Seal Certificate will be considered an asset

Culinary Management Diploma an asset

Food Handlers Certification

First Aid Certified an asset

Minimum of 2 years’ culinary leadership experience

Passion for culinary and comprehensive knowledge of fine food, wine, and service

Previous resort experience an asset

Must possess excellent customer service skills

Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel

Strong verbal and written communication skills

Detail-oriented and works with a high degree of accuracy

Ability to multi-task in a fast-paced environment

Must be extremely responsible with integrity and ability to maintain confidentiality and discretion

Can mentor and inspire staff through leading, demonstrating and coaching

Must be a solid leader, while treating the associates with proper respect Working Conditions Must be able to work flexible hours including evenings, weekends, and holidays

Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance

Stand, sit, or walk for an extended period of time or for an entire shift

Reach overhead and below the knees, including bending, twisting, and pulling

Move over sloping, uneven, or slippery surfaces This is an existing vacancy.

📌 Sous Chef (Innisfil)
🏢 Friday Harbour Resort
📍 Innisfil