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
- Strong 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.

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