Executive Sous Chef

Executive Sous Chef

Employer: One Plate Catering & Events Management

Location of business/employment: 2259 Prince of Wales Drive, Ottawa, ON K2E 6Z8

Employment Type: Full-time, Permanent

Hours: 40 hours per week (up to 44 hours per week as required)

Salary: $36.92 per hour plus gratuities (tip pool)

Overtime: Overtime paid after 44 hours per week at 1.5 times the regular hourly rate

Benefits:

• Health benefits after 90 days
• 4% vacation pay
• Annual wage review with potential performance-based increases

About Us

One Plate Catering & Events Management is a premier catering and hospitality company serving Ottawa and the surrounding region. We provide culinary services for weddings, corporate functions, embassy events, banquets, restaurant dining, and large-scale special events. Our operations include the National Gallery of Canada, Hellenic Event Centre, One Plate Restaurant & Banquet Centre, and numerous off-site catering venues.

Position Summary

We are seeking an experienced Executive Sous Chef to support the Executive Chef in leading kitchen operations across multiple banquet, restaurant, and catering facilities. The successful candidate will maintain exceptional culinary standards, supervise kitchen staff, and ensure efficient production in a fast-paced, high-volume environment. The Executive Sous Chef will assume responsibility for kitchen operations in the absence of the Executive Chef.

Job Duties

The Executive Sous Chef will:

·         Assist the Executive Chef in overseeing daily kitchen production and service operations, ensuring food quality, consistency, presentation, portioning, and food-safety standards are maintained across restaurant and banquet services.

·         Have primary responsibility for the hotel's breakfast operation, overseeing the preparation and service of breakfast for a large volume of hotel guests, including coordinating food production, kitchen workflow, staffing, scheduling, inventory, supplies, and day-to-day operational requirements.

·         Prepare and cook complete meals and specialty foods and supervise the preparation, cooking, garnishing, and presentation of breakfast and other menu items, including dishes incorporating Mediterranean and East Asian culinary traditions to meet the preferences of the hotel's diverse clientele.

·         Supervise and coordinate cooks and other kitchen staff during assigned shifts, including station assignments, scheduling, preparation, cooking, service execution, and adherence to established culinary and food-safety standards.

·         Demonstrate and instruct kitchen staff in cooking techniques, preparation methods, equipment operation, garnishing, portion control, and presentation, including techniques associated with Mediterranean and East Asian cuisine.

·         Assist the Executive Chef with recipe development, testing, refinement, and standardization, and contribute culinary expertise in Mediterranean and East Asian dishes to expand and diversify the hotel's menus.

·         Manage inventory for breakfast operation, monitor food and kitchen supplies, prepare requisitions, coordinate ordering requirements, and help control food costs and minimize waste.

·         Support the execution of large-scale banquet and special-event services, including weddings, corporate galas, embassy events, and other functions, by coordinating production timelines, station workflow, staffing, cooking, and food presentation.

Qualifications

• Minimum 5 years of professional culinary experience.
• At least 2 years of experience in a high-volume hotel, banquet, or multi-outlet food service operation is an asset.
• Proficient in charcuterie and cheese boards for catered events and onsite display.
• Experienced in delicatessen style presentations.
• Strong knowledge of Canadian cuisine and contemporary food preparation techniques.
• Excellent leadership, communication, and organizational skills.
• Ability to work efficiently in a fast-paced environment.
• Flexibility to work evenings, weekends and holidays as required.

Skills

• Leadership and team supervision
• Kitchen operations management
• Menu planning and recipe development
• Food costing and inventory management
• Food safety and sanitation
• Banquet and catering operations
• Time management
• Quality assurance

Work Conditions

• Fast-paced kitchen environment
• High-volume food production
• Standing for extended periods
• Repetitive tasks
• Lifting and carrying supplies
• Working under pressure and meeting tight deadlines

Language

English

Please Apply by E-mail: bookings@theriverlounge.com. Only selected candidates will be contacted.