Lead hotel kitchen execution through food preparation, recipe standards, and sanitation while supporting Hotel Equities' hospitality operations and service expectations.

As Sous Chef I, you train, supervise, and work with kitchen staff to prepare, cook, and present quality food products. The position supports kitchen operations across outlets, coordinates with food and beverage departments, and reports to the Executive Chef. Success requires culinary knowledge, communication, coordination, and sound judgment.

Key Responsibilities:

- Supervise and participate in food preparation
- Maintain hotel recipes, quality, portions, and presentation
- Prepare production sheets and requisition needed food
- Coordinate daily specials, product rotation, and events
- Maintain sanitation, safety, and food storage practices

Requirements:

- High school education required
- Minimum two years of culinary schooling
- Prior supervision experience across multiple outlets
- Experience with high banquet volume
- Knowledge of cooking methods, recipes, and sanitation

Apply culinary preparation, kitchen coordination, and quality-control skills as Hotel Equities' Sous Chef I supporting hotel service standards.

📌 Hotel Sous Chef Food Operations (Bowmanville)
🏢 Hotel Equities
📍 Bowmanville