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 Protected 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 safe kitchen leadership to Lais Hotel Properties Limited.

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