Summary
This is an exciting opportunity for a passionate culinary leader to join a growing hospitality operation in Windsor, Ontario as a Sous Chef. Located within a branded hotel environment and overlooking the Detroit skyline, this operation combines restaurant dining with a strong banquet and events business. This role offers exposure far beyond a traditional Sous Chef position and would suit someone looking to step into a true second in command leadership role. Working alongside the Executive Chef, you will play a key role in supporting a high-volume operation that includes a 200 seat restaurant, multiple event spaces, and a fast paced banquet environment requiring strong leadership, organization, and operational execution. They are seeking a hands-on leader who enjoys being in the kitchen, developing teams, and balancing culinary execution with labour management, inventory control, and operational performance. This opportunity is ideal for someone who thrives in a dynamic environment, enjoys leading from the front, and is excited by the challenge of overseeing a complex operation with significant growth potential.
Salary: $58,000 to $65,000 plus bonus opportunity, gratuities, and benefits.
Description
- Support and oversee day to day kitchen operations across restaurant and banquet services
- Work closely with the Executive Chef as a true operational partner and second in command
- Lead, coach, and develop kitchen team members while fostering a positive and accountable culture
- Participate in scheduling, labour management, staffing oversight, and team development
- Support inventory control, food cost management, and operational efficiencies
- Assist with hiring, onboarding, and training initiatives
- Collaborate on menu development, seasonal updates, and customized event offerings
- Ensure consistency in food quality, presentation, and service standards
- Support execution of multiple events and service periods simultaneously
Requirements
- Previous Sous Chef experience preferred
- Experience within hotels, banquet operations, corporate culinary environments, or other high volume settings considered a strong asset
- Strong understanding of labour management and cost controls
- Exposure to inventory management and financial reporting
- Hands on leadership style with a passion for coaching and developing teams
- Strong organizational skills and ability to manage competing priorities
- Red Seal certification considered an asset
- Comfortable operating in a fast paced, high volume environment
Corporate Culture
- Competitive base salary with bonus opportunity and gratuities.
- Opportunity to join a respected hospitality operation within a dynamic and growing market while gaining exposure to large scale restaurant and event operations.
- Supportive leadership team and collaborative culture focused on operational excellence, team development, and continued growth.
- Relocation assistance is available, including temporary hotel accommodations while securing long term housing.