Overview: We are seeking a skilled and motivated Lead Chef to oversee kitchen operations for our seasonal outdoor patio restaurant. The centerpiece of the menu is a wood-fired pizza oven, complemented by a casual, high-volume menu designed for a relaxed seaside dining experience.
Responsibilities: **
Lead day-to-day kitchen operations and manage back-of-house staff
Prepare and execute a menu centered on wood-fired pizzas and complementary dishes
Maintain high standards for food quality, cleanliness, and safety
Manage inventory, ordering, and prep schedules efficiently
Work closely with front-of-house staff to ensure smooth service for up to 200 guests at peak times
Uphold a fun, fast-paced,
and professional kitchen culture
Qualifications:
Proven experience as a lead or sous chef, preferably in a high-volume or outdoor setting
Proficiency with wood-fired pizza ovens a strong asset
Ability to lead a small team and thrive under pressure
Food safety certification required
Schedule: Full-time seasonal (May-October), evenings and weekends required during peak season.
Job Type: SeasonalContract length: 5 months
Pay: $17.00-$23.00 per hour
Expected hours: 30 - 50 per week
Adaptable language requirement:
- French not required
Schedule:
- 8 hour shift
- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Weekends as needed
Work Location: In person
📌 Lead Chef (Halifax Regional Municipality)
🏢 Shore Club
📍 Halifax Regional Municipality
Reply to this offer
Impress this employer describing Your skills and abilities, fill out the form below and leave Your personal touch in the presentation letter.