Company Description Deer Creek is a year-round golf and events destination in the Durham Region, offering 54 holes of public golf, a practice and performance facility, and breathtaking landscapes for golfers of all skill levels. The venue features elegant indoor spaces that can host up to 600 guests, along with outdoor ceremony locations for weddings, corporate events, meetings, and tournaments. In the winter months, Westney Hall becomes an indoor golf lounge with four state-of-the-art simulators for public play, lessons, and private group bookings.

Jerry's Taphouse, the onsite restaurant, operates throughout the year with patio and indoor dining and a unique heated dome experience from November through March. Part of ClubLink, Deer Creek is dedicated to delivering personalized, memorable experiences for guests in every season.

Role Description The Sous Chef at Deer Creek is a full time, on-site role located in Ajax, ON, supporting the culinary operations for the restaurant, golf events, weddings, and corporate functions. This role assists the Executive Chef with menu execution, food preparation, and plating to ensure consistent quality and presentation across à la carte service, banquets, and special events. Day-to-day responsibilities include supervising kitchen staff, organizing stations, monitoring food safety and sanitation,



and managing inventory and ordering as directed.

The Sous

Chef helps train team members, coordinates with front-of-house staff to align service timing, and contributes to seasonal menu development and specials. This position also involves maintaining a clean, efficient kitchen, handling shifts and breaks, and stepping in to lead the kitchen when required.

Qualifications

- Strong culinary skills, including experience with high-volume banquets, à la carte service, and event-based menus.
- Knowledge of food safety standards, sanitation practices, and kitchen health and safety regulations.
- Leadership and team management abilities, including training, mentoring, and coordinating kitchen staff.
- Excellent time management, organization, and multitasking skills in a fast-paced environment.
- Ability to collaborate effectively with front-of-house, event, and hospitality teams to deliver cohesive service.
- Experience in menu planning, food costing, and inventory control is an asset.
- Formal culinary education or equivalent professional experience in a restaurant, hotel, or events venue.
- Flexibility to work evenings, weekends, and holidays as required by events and golf seasons.
- Commitment to creating inclusive guest experiences and a respectful, non-discriminatory workplace.

📌 Sous Chef (Ajax)
🏢 Deer Creek
📍 Ajax