Sous Chef

Sous Chef The Club at Bond Head is seeking a positive minded individual to be part of our dynamic hospitality team. The individual must be energetic, well organized and possess strong communication skills. The environment will be fun and fast paced with emphasis on customer experience and satisfaction. The Club at Bond Head is part of the GolfNorth Properties Inc. family of courses offering competitive wage packages, an incredible work environment, and career advancement opportunities. Summary: We are looking for passionate, good humored, energetic people to join our 2026 kitchen team! The Sous Chef is responsible for supporting the executive chef by overseeing daily food preparation, managing kitchen staff, ensuring food safety, and stepping in for the executive chef when absent. A Sous Chef is also responsible for maintaining kitchen standards and a high level of cleanliness. This is a full-time salaried seasonal position, and you must be available to work any shift including evenings, weekends, and holidays. Tips & Gratuities are separate from salary. Responsibilities: Primary responsibilities include, but are not limited to: Directs cooks, assigns tasks, manages workflow, and ensures kitchen cleanliness and adherence to standards. Assists with cooking, plating, and presentation, ensuring high quality and consistency. Trains new hires, disciplines staff and motivates the team while also demonstrating new techniques and new equipment to staff. Collaborates on menu design, creates new dishes, and suggests improvements. Handles opening/closing duties, manages equipment, and communicates with front-of-house. Enforces health and safety regulations, monitors food standards, and ensures proper sanitation. Qualifications: Time management skills Able to work flexible shifts Ability to work as a team or independently Minimum 3 years as a manager in a professional environment (preferred) First aid training (preferred) Food handlers certificate (preferred) Working Conditions: Bending, balance, lifting (up to 30lbs), extended period of standing Reason for Vacancy: Seasonal Position with shut-downs occurring during the winter season. Salary & Additional Details: $1000.00 a week before taxes 88 hours a week- overtime accommodated Tips & Gratuity included separately 1 week of vacation included in contract Seasonal position, with a March-November contract Paid stat holiday's Flexible scheduling

The Sous Chef supports the Executive Chef by overseeing daily food preparation, managing kitchen staff, and ensuring high standards of cleanliness and food safety. They are also responsible for menu collaboration, training new hires, and managing opening and closing duties.

Candidates should ideally have at least 3 years of management experience in a professional environment and possess a Food Handlers certificate. The role requires flexibility to work evenings, weekends, and holidays, as well as the ability to perform physical tasks like lifting up to 30lbs.

• Competitive wage packages • Career advancement opportunities • Tips & Gratuities • 1 week of vacation • Paid stat holidays

Identified from the job description. Confirm important requirements above.

• Kitchen Management
• Food Preparation
• Staff Training
• Menu Design
• Food Safety
• Time Management
• Communication Skills
• Plating
• Sanitation
• Workflow Management
• Team Leadership
• Health And Safety Compliance

Minimum education

Trade certificate

Minimum experience

2+ years