Job Title

Description Additional Information: This hotel is owned and operated by an independent franchisee New Castle Hotels LLC. The franchisee is a separate company and a separate employer from Marriott International Inc. The franchisee solely controls all aspects of the hotels employment policies and practices including hiring, firing, discipline, staffing, compensation, benefits and all other terms and conditions of employment. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International Inc. Sous Chef Youre a culinary leader who thrives in a fast-paced team-driven kitchen. Whether prepping for a busy dinner service executing large banquets or mentoring junior cooks you bring creativity, skill and focus to every task. You love working with fresh ingredients discovering new cooking techniques and helping your team. The role of Sous Chef, you will serve as the Executive Chefs right-hand, handling daily operations, maintaining high standards and driving consistency, quality and efficiency. Role of Sous Chef you will : Be a Culinary Leader: supervise and support cooks, trainees and prep staff across all food outlets, ensuring the Executive Chefs vision is brought to life. From the hot line to the pantry youll make sure every dish meets the mark for taste, quality and presentation. Step up and take charge when the Chef is off-duty. Be a Mentor: train and coach the team on food prep, portion control, safety standards and plating techniques. Encourage collaboration and a positive kitchen culture. Identify skill gaps, provide feedback and help your team members grow. Be Operationally Savvy: from food costing and inventory to scheduling and shift management youll ensure smooth daily operations. Maintain high standards of cleanliness and food safety, monitor waste and production costs and assist with ordering and menu development. Be a Quality & Safety Champion: maintain a clean and organized kitchen that meets or exceeds Nova Scotia food safety regulations. Lead by example and ensure your team follows all safe food handling, sanitation and storage procedures. Additional Job Duties Lead and supervise day-to-day kitchen operations across all food outlets. Coordinate food prep line setup and production based on forecasted demand. Monitor food quality, portion control and consistency across all dishes. Train and evaluate cooks, prep staff and trainees on procedures and standards. Assist in the creation of new menu items, specials and banquet offerings. Maintain kitchen cleanliness and organization to meet all health & safety standards. Assist with ordering, inventory control, stock rotation and vendor communication. Ensure proper food storage and equipment usage in accordance with provincial food safety regulations. Step in as acting Chef when required and lead services during high-volume shifts. Foster a team environment where staff feel supported and motivated to do their best work. Assume other related duties and responsibilities as assigned in support of a smooth and efficient culinary operation. Minimum Qualifications Minimum 5 years of progressive culinary experience including at least 2 years in a supervisory role (hotel or high-volume restaurant experience preferred). Strong background in line cooking, banquet preparation, and la carte service. Experience in pastry or garde manger is an asset. Valid Food Handlers Certificate required. Culinary diploma or certificate from a recognized institution preferred. Proven ability to lead and mentor kitchen staff effectively. Excellent understanding of food costing, waste control and production planning. Strong communication skills in English (multilingual skills are a plus). Capable of working long hours in a physically demanding environment (lifting up to 50 lbs, standing for extended periods, operating equipment safely). Must be able to work flexible shifts including evenings, weekends and holidays. Benefits Health and dental insurance coverage. Employee & Family Assistance Program (EFAP). Paid vacation time. 5 paid sick days annually. 12 paid holidays annually. Duty staff meals during shifts. Uniforms provided including complimentary dry cleaning. On-site parking available. Access to on-site gym and pool facilities. Discounted stays at Marriott Hotels and New Castle Hotels & Resorts properties. Supportive team-oriented work culture that values collaboration and respect. Strong focus on employee development with clear opportunities for career growth and advancement. Exposure to diverse culinary operations including fine dining, banquets, room service and events. Annual salary range: $60,000 $65,000 based on experience and qualifications. This company is an equal opportunity employer. #J-18808-Ljbffr