The Pearle Hotel & Spa – Burlington’s premier luxury hotel and spa is located on the stunning shores of Lake Ontario. Founded by the Ciancone family in 1936, Pearle Hospitality prides itself on providing guests with genuine and thoughtful experiences.

Our vision is to create positive human connection and we do so by living our values; Collaboration, Kindness, Quality and Perseverance.

The culinary program at The Pearle Hotel & Spa is operated in collaboration with Michelin-starred chef Patrick Kriss and the renowned Alo Food Group.

The Event Sous Chef works collaboratively with the Event Chef to oversee all event culinary operations.

The Event Sous

Chef is an exceptional role model for employees in the kitchen and is responsible for developing and training their team. An experienced manager and culinary talent, the Event Sous Chef organizes the operations and helps assist the Event Chef with budgeted targets, ordering of products, maintains cleanliness and sanitation, and thoroughly understands what is required for the success of Pearle Hospitality event.

The Event Sous

Chef has a high appreciation of high-quality, delicious food made in a thoughtful, consistent, and timely manner. The individual in this position thrives on surpassing guest expectations, delivering an incredible culinary experience, and crafting a positive work environment.

What makes you the ideal candidate:

- You enjoy working among positive and passionate individuals – we are a happy, hardworking team!
- You love working in a quick-paced team environment.
- You love the finer details, producing menu items that exceed expectation.
- You have been working in professional kitchens for at least five years and have worked in a supervisory role for one year.
- You are a robust communicator and able to support the training and development of your team.
- You would like a job with the opportunity for endless growth.

Key Accountabilities:

- Ensure that all food and products are consistently prepared and served according to the Event Department recipes, portioning, cooking, and serving standards.
- Achieve objectives in service, quality,



appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of exceptional quality.
- Cooks or directly supervises the cooking of items that require skillful preparation.
- Aims to accommodate all special requests, dietary restrictions and/or allergies of guests understanding the importance of adhering to established allergy awareness guidelines.
- Review all BEO’s on a daily basis and highlight necessary changes.
- Responsible for establishing the day’s priorities and assigning production and preparation tasks for the event kitchen team members.
- Ensure that all products are received in correct unit count and high-quality condition, and deliveries are performed in accordance with The Pearle Hotel & Spa receiving policies and procedures.
- Complete all required paperwork, including signed invoices, forms, reports and schedules in an organized and timely manner.
- Interacts with Event Manager and Front of House team to assure that food production consistently exceeds the expectations of our guests.
- Assume 100% responsibility for quality of products served.
- In conjunction with the event management team, assists in maintaining a high level of service principles in accordance with established standards.
- Open and close the kitchen properly, assuring that the opening and closing checklists for kitchen stations are being followed.
- Understand how to safely operate all equipment and communicate that knowledge to others.




- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the kitchen’s preventative maintenance programs.
- Act as a leader and role model in the kitchen; embody a great culture, create a high level of staff engagement, and ensure the team understands expectations.
- Ability to arrive on time, to follow directions, to take criticism, to treat co-workers and guests with respect and courtesy.
- Exhibit a positive optimism and upbeat personality toward guests, suppliers, vendors, and members of the FOH and BOH teams.
- Always act with integrity and honesty, take responsibility for decisions and actions
- Fully understand and comply with all federal, provincial, and municipal regulations that pertain to health, safety and labor requirements of the event kitchen, employees and guests.
- Effectively manage time to ensure organizational efficiency.

Advantages to being part of The Pearle Hotel & Spa team:

- Training and Development to support personal & professional growth
- Career opportunities across all Pearle Hospitality properties
- Competitive wages
- Discounts at all Pearle Hospitality properties (restaurants, golf, hotels, and spas)
- Benefit and Health Insurance Options
- A beautiful and fun place to work with a dynamic team & company culture!

Vacancy Status Disclosure: This job posting is related to an existing vacancy. Pearle Hospitality and affiliated companies, including The Pearle Hotel & Spa, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the hiring manager.

#TPHJOBS

Job Types: Full-time, Permanent

Pay: From $65,000.00 per year

Benefits

- Company events
- Dental care
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- Store discount
- Vision care

Experience:
- Cooking: 4 years (preferred)
- Leadership: 3 years (preferred)

Work Location: In person

📌 Event Sous Chef | The Pearle Hotel & Spa (Burlington)
🏢 Pearle Hospitality
📍 Burlington