sous-chef

About us The Hollis a DoubleTree Suites by Hilton is a small business in Hospitality in Halifax, Nova Scotia. We are seeking an experienced and highly skilled Sous Chef to join our team at The Cannery Kitchen & Social connected to the property. The Sous Chef at The Cannery Kitchen & Social reports to and supports the Chef while leading the culinary team with a hands-on approach. The Sous Chef will actively oversee a wide range of daily activities, from day-to-day kitchen operations to assistance with menu creation. This position plays a key role in managing food, labour, and kitchen-related costs. The ideal applicant will play a key role in ensuring the business consistently delivers high-quality food products and an exceptional guest experience. Working closely with the Food & Beverage Management team, they will help bring the vision of Cannery Kitchen & Social to life through strong leadership, quality, and consistency. The successful candidate will lead by example, demonstrating the high standards of quality, execution, and professionalism expected by the brand while motivating and inspiring the team to achieve those same standards. Responsibilities: * Bring an enthusiastic, energetic, and positive approach to every shift while motivating, supporting, and leading the culinary team. * Ensure every guest receives the Cannery Kitchen & Social food experience, creating memorable meals that leave guests eager to return. * Oversee daily culinary operations through a hands-on leadership approach with presence on the cooking line and throughout the kitchen throughout the shift. * Support the execution of culinary operations while maintaining exemplary standards of food quality, presentation, and consistency. * Ensure recipes, preparation methods, and menu specifications are followed consistently. * Provide hands-on training, coaching, and development to support the growth and success of the culinary team. * Manage food inventory through weekly counts, ordering, receiving, and maintaining appropriate stock levels. * Work collaboratively with the Executive Chef and Food & Beverage Management team to ensure the successful operation of the kitchen while fostering staff development, training, and growth. * Assist the Executive Chef with additional culinary and operational responsibilities as required. Requirements: ? Minimum of 5 years culinary experience in a full-service restaurant ? Minimum 2-year experience in a supervisor or Sous Chef role ? Experience in a new restaurant opening is considered an asset. ? Red Seal Certification is considered an asset. ? Culinary degree or equivalent qualification from a recognized culinary institution is considered an asset. ? Proficient computer skills including but not limited to: POS, inventory software, excel and word. ? Completed Food Safety Course & W.H.M.I.S. ? Must be able to carry and lift items weighing 50 lbs, must be able to stoop and bend. ? Must be able to stand and move for extended periods to continuously perform essential job functions. ? Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs. We offer a comprehensive benefits package, along with opportunities for career growth and development within the company. If you are a dedicated culinary professional who values quality, leadership, and teamwork, we would love to hear from you. Please submit your resume and a cover letter highlighting your relevant experience, skills, and achievements. Job Types: Permanent, Full-time Pay: $48,000.00-$52,000.00 per year Benefits: * Dental care * Paid time off Flexible language requirement: * French not required Application question(s): * Tell us about your experience leading and overseeing a team. Experience: * Cooking: 5 years (required) Licence/Certification: * Food Handler Certification (required) Work Location: In person