Niagara Falls-based Canadian Niagara Hotels Group of Companies is one of Canada’s largest and most successful diversified entertainment businesses, with more than 2500 talented professionals spread across its various Hotels, Spas, Conference Centres, Restaurants, Craft Brewery and Distillery, Indoor Waterpark, City Touring, Entertainment and Specialty Retail businesses – with more to come! We are home to world-class brands including Marriott, Sheraton, IHG, Morton’s, Milestones, Hard Rock Café, Rainforest Café, Hershey and Starbucks – to name a few. Regardless of what business or role you start with, career development opportunities and rewards are endless for people delivering exceptional guest satisfaction and attaining business results.

As a part of Canadian Niagara Hotels, you’ll have access to an amazing medical and dental benefits plan and discounts at hotels around the world. We also include perks like free parking for our associates. We’re a company that believes in the talent of our associates, and invests in helping them learn and grow in their career. Most important, you’ll be a part of a team that’s includes 2500+ talented and dedicated hospitality enthusiasts who are dedicated to providing a luxury to each guest so they feel welcome, comfortable, and free to be themselves.

Overview: The Sous Chef is responsible to ensure superior leadership in the kitchen and to continually drive for consistent high quality food preparation, to enhance the guest dining experience, The Sous Chef must maintain a passionate, sophisticated, and competent culinary orientation to every task that is performed and willingly take direction from the Executive Chef and to clearly deliver information to all culinary staff. Sous Chef Responsibilities

• Planning and directing food preparation in the kitchen
• Recruit, hire, train, schedule, and evaluate all culinary staff
• Counsel team members. Complete departmental reports and project management
• Supervise kitchen staff to ensure that operations are effectively, safely and efficiently carried out
• Consistently monitor for any problems that may arise in the kitchen
• Continually looking for ways to improve revenue and decrease cost
• Other Duties as assigned

Sous Chef Qualifications
Education: 3-4 years’ experience in a fine dining culinary setting Education: Graduate of a university/college Hospitality and Food Preparation Program or Hotel and Restaurant Management Program preferred Certification: Red Sealed certified

Other Qualifications:

• Must have outstanding attention to detail especially as it pertains to food quality- inspection/purchasing and presentation, supervising staff to ensure recipes, proportions and procedures are being rigorously followed at all times
• Ability to lead/supervise a team of kitchen staff
• Enforces all health and safety/sanitation standards. Including preventative maintenance as it pertains to kitchen areas
• Microsoft and Excel skills to be able to update restaurant culinary reports
• Ability to update when needed, existing culinary control and procedure manuals including development of new manuals
• Safe food handler certification preferred
• Must be able to fulfill the physical requirements of the job (standing for long periods of time, carrying loads greater than 35 pounds etc.)

We also understand that diversity includes people with disabilities who might require reasonable accommodation in order to fully participate and contribute to their full capabilities or candidates for employment interested in reviewing or receiving information pertaining to careers at Canadian Niagara Hotels. This includes being able to fully participate in the Resort’s candidate selection process, including personal interviews in many circumstances, wherever possible and practical.