Sous-chef – Culinary Team Leader

About the role

We are seeking a motivated Sous‑chef to lead the kitchen team at Elora Mill Hotel & Spa, overseeing daily food preparation and special events such as banquets and weddings.

Key responsibilities

• Maintain records of food costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to kitchen staff.
• Supervise specialist chefs, cooks and other kitchen workers.
• Create and develop new recipes and menu items.
• Prepare and cook complete meals and specialty foods for events.
• Arrange equipment purchases, repairs and maintenance.
• Consult with clients on weddings, banquets and specialty functions.
• Plan menus, ensure quality standards and accommodate dietary restrictions.

Required profile

• Secondary school graduation certificate.
• 3‑5 years of culinary experience in a hotel or restaurant environment.
• Strong leadership, dependability and excellent interpersonal communication.
• Flexibility to work early mornings, evenings, weekends and shift patterns.

Required skills

• Food cost management and inventory control.
• Menu planning and recipe development.
• Knowledge of food allergies and dietary restrictions.
• Equipment procurement and maintenance.