POSITION SUMMARY:

The Sous Chef at Muskoka Lakes Golf and Country Club is responsible for supporting the Executive Chef in overseeing kitchen operations, menu development, staff training, and ensuring high standards of food quality and presentation. This role involves a combination of hands-on cooking, kitchen management, and creative input to enhance the club’s dining experience. The ideal candidate will have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

QUALIFICATIONS:

· Diploma or degree in Culinary Arts, Hospitality Management, or a related field.
· Minimum of 3-5 years of culinary experience, with at least 2 years in a leadership role as a Sous Chef or similar position in a fine dining establishment or private club.
· Strong culinary skills and creative flair with a passion for excellence in food preparation, presentation, and flavor.
· Proven track record of managing kitchen operations, including menu development, staff supervision, and budget management.
· Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse culinary team.
· Knowledge of food safety regulations, sanitation standards, and HACCP principles.
· Proficiency in menu costing, inventory control, and financial analysis.
· Flexibility to work evenings, weekends, and holidays as required by the Club’s operational needs.
Job Types: Full-time, Seasonal
Contract length: 6 months
Pay: $45,000.00-$55,000.00 per year

Additional pay:

• Bonus pay

Benefits:

• Company events
• Discounted or free food
• On-site parking

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Monday to Friday
• Morning shift
• Night shift
• Overtime
• Weekends as needed

Experience:

• Cooking: 5 years (required)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In person
Application deadline: 2025-03-30
Expected start date: 2025-04-2

· Oversee daily kitchen operations, including food preparation, cooking, plating, and presentation.
· Ensure compliance with food safety and sanitation standards to maintain a clean and safe working environment.
· Implement efficient kitchen workflows, production schedules, and inventory control procedures to optimize productivity and minimize waste.
· Collaborate with the Executive Chef to develop innovative and seasonal dining and event menus that reflect the Club’s culinary philosophy, Member preferences, and industry trends.
· Continuously explore new culinary trends, ingredients, and techniques to enhance the Club’s dining offerings.
· Assist with recruiting, training, and supervising kitchen staff, including line cooks, prep cooks, and dishwashers.
· Provide leadership, guidance, and feedback to culinary team members to foster a positive work environment and promote professional growth.
· Assist the Executive Chef with conducting regular performance evaluations, set performance goals, and provide ongoing training and development opportunities.
· Ensure that all dishes are prepared and presented according to established standards of quality, consistency, and presentation.
· Monitor food portion sizes, plate presentation, and flavor profiles to maintain the Club’s reputation for culinary excellence.
· Assist the Executive Chef in developing and managing food and labor budgets to achieve financial targets and maximize profitability.
· Control food costs through effective purchasing, inventory management, portion control, and waste reduction strategies.
· Coordinate event logistics, staffing requirements, and equipment needs to meet client expectations and deliver memorable dining experiences.
· Other duties as required