Lead culinary operations at White Point Beach Resort with kitchen leadership and menu development in Nova Scotia’s coastal setting. Full-time work supports memorable dining experiences.
As Executive Sous Chef, you will work closely with the Executive Chef to shape menus and support daily kitchen operations. You will coach team members, maintain food quality, and help deliver restaurant, banquet, and resort service. The position suits candidates with two to three years of culinary leadership experience.
Key Responsibilities: Support, coach, train, and inspire kitchen team members
Help create seasonal menus and features
Ensure consistent food quality, taste, and presentation
Support budgeting, purchasing, and productivity targets
Maintain safe, organized kitchen operations
Requirements: Two to three years of culinary leadership experience
Robust knowledge of kitchen operations and team leadership
Passion for food, hospitality, and guest service
Strong communication and organizational skills
Calm, confident leadership in busy environments
Bring culinary leadership, menu creativity, and operational discipline to White Point Beach Resort’s restaurant, banquet, and resort kitchens.

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📌 Executive Sous Chef Culinary Leadership (Nova Scotia)
🏢 White Point Beach Resort
📍 Nova Scotia