Sous-Chef

Title: Sous Chef Reports to: Executive Sous Chef Job Type: Full Time Seasonal (April through October) Location: Inverness, Nova Scotia, B0E 1N0 Built by dreamers, for dreamers. Position Overview As a Sous Chef at Cabot Cape Breton, you will play a key role in the culinary team, assisting the Executive Chef in menu creation, food preparation, and kitchen operations. Your responsibilities include supervising kitchen staff, ensuring the highest quality of dishes, and maintaining food safety standards. With a focus on creativity and attention to detail, you will contribute to the development of innovative and visually appealing dishes, while also overseeing inventory management and ordering supplies. Your culinary expertise, leadership skills, and ability to work in a fast-paced environment will be crucial in maintaining the high culinary standards for which Cabot Cape Breton is renowned. As a Sous Chef, you will inspire and motivate the kitchen team, ensuring a seamless dining experience for our guests while upholding the resort’s reputation for exceptional cuisine. You Will Thrive In This Role If You Enjoy Culinary Creativity: Find satisfaction in creating innovative and delicious dishes, experimenting with flavours, ingredients, and presentation techniques to craft unique and appealing menu items. Team Leadership: Take pleasure in leading and motivating kitchen staff, ensuring a harmonious and efficient working environment, providing guidance, training, and support to achieve culinary excellence. Attention to Detail: Enjoy maintaining high standards of food quality, plating, and presentation, ensuring that every dish leaving the kitchen meets the restaurant's standards and guests' expectations. Time Management: Embrace the fast-paced kitchen environment, effectively managing time, multitasking, and coordinating various cooking processes to ensure timely and efficient meal preparation. Adaptability: Thrive in a dynamic culinary environment, adapting to changing menus, seasonal ingredients, and guest preferences. Enjoy the challenge of creating diverse and delightful dishes under different circumstances. Preferred Qualifications And Skills Five years’ culinary experience Demonstrated verbal and interpersonal communications skills Able to multi-task and solve problems under pressure Able to work long hours, including morning, nights and weekends Able to maintain a positive attitude and attendance record at all times Highly responsible & reliable Ability to work cohesively as part of a team Requirements Of The Role You Should Be Aware Of Based on the nature of our business and the service we provide to our guests; to work with us, you must consent to a criminal background check as a condition of employment and an additional criminal background check every two years. As a seasonal resort business, you can anticipate a schedule that will involve day, evening, night, and weekend work. Spending long hours walking, standing, and using knife skills. Frequently lifting and carrying up to 50 lbs. Occasional ascending and descending of stairs and ramps. Occasional kneeling, pushing, pulling, bending, twisting and lifting Working in a hot, intense kitchen producing a significant volume of food. As a leader, high pressure decision making may be involved in your day to day Ability to resolve employee concerns There may be interactions with patrons who are impaired

The Sous Chef assists the Executive Chef in menu creation, food preparation, and overall kitchen operations. They are responsible for supervising staff, maintaining high food quality standards, and managing inventory.

Candidates need five years of culinary experience and the ability to work long, flexible hours in a high-pressure environment. Physical requirements include lifting up to 50 lbs and consenting to a criminal background check.

• Time managementPreferred
• Problem solvingPreferred
• LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Creation
• Food Preparation
• Kitchen Operations
• Staff Supervision
• Food Safety Standards
• Inventory Management
• Leadership
• Time Management
• Culinary Creativity
• Plating And Presentation
• Problem Solving
• Interpersonal Communication

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum experience

5+ years

Apply by

Sep 3, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level