Lead fine dining kitchen service as a Junior Sous Chef with Vintage Hotels, focusing on inventory, team safety, and meal preparation.
This Junior Sous Chef assists the Executive Chef across Lais Hotel Properties Limited. The work includes ordering, menu writing, cooking, scheduling, training, and monitoring kitchen team members. Opportunities may be available at Vintage Hotels or Niagara’s Finest Hotels properties.
Key Responsibilities: Assist the Executive Chef with food ordering and inventory
Monitor team members’ safe, conscientious kitchen practices
Prepare and cook meals for restaurant service
Assist with menus for occasions and conferences
Complete kitchen training, forms, and scheduling functions
Requirements: Red Seal Certificate
Current Safe Food Handler’s Certificate
Minimum five years’ progressive high caliber restaurant experience
Previous culinary supervisory work experience
Ability to lift 50 pounds and stand for extended periods
Bring culinary supervision, menu development, inventory control, and secure kitchen leadership to Lais Hotel Properties Limited.

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📌 Junior Sous Chef Fine Dining (Manitoba)
🏢 Sheridan at CCTT
📍 Manitoba