Four Points by Sheraton Halifax is seeking a skilled Sous Chef to lead high-volume kitchen production in a hotel setting, reporting to the Executive Chef.
You will supervise kitchen helpers, develop menus, ensure food safety and quality, and train staff to meet our standards while maintaining cost controls and a vibrant food and beverage service. The ideal candidate has 2–3 years of supervisory experience, a culinary diploma, and a robust eye for detail, teamwork, and guest satisfaction.
📌 Lead Sous Chef — High-Volume Hotel Kitchen (Winnipeg)
🏢 Four Points by Sheraton Halifaxp
📍 Winnipeg
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