Stellar Jay Sous Chef at Rise Real Estate

Quinte West, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

11 Jun, 26

Salary

75000.0

Posted On

13 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Communication, Team Leadership, Mentoring, Guest Experience, Operational Metrics, P&L Analysis, Recruitment, Scheduling, Supervising, Coaching, Inventory Management, Microsoft Excel

Industry

Description

SOUS CHEF Reports to: Chef De Cuisine, Executive Chef, position is exempt Accepting applications through April 8, 2026 or until filled WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for. You are a mentor to your team and capable of working any station in your kitchen but are hungry for the next step. You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have tremendous culinary aptitude and are just beginning your journey to understanding the financial side of the business and are eager to learn more. THE ROLE The Sous Chef reports to and works directly with the Executive Chef and Chef de Cusine, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels. It is critical that you possess a background and basic knowledge of culinary techniques related to the F+B concept(s) for the hotel. You are a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. You lead the team through your collaborative approach—you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Populus, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”. WHAT YOU WILL DO * Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Executive Chef, Chef de Cuisine, Sous Chefs, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Understanding of operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue among the team to voice ideas and concerns, while addressing the department’s key priorities * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef, Chef de Cuisine and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation * Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are smoke-free and drug-free, and an equal opportunity employer. WHAT YOU WILL NEED * Five or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant * Passion for culinary arts, experience in a wide range of cuisines * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs. to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Salary Range: $65,000 - $75,000 annually, based on experience WHO WE ARE Hotels done differently. It is not just a slogan; it is who we are in everything we do. We believe in the power of People, Place, and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels. At Populus, the ideals of Opportunity, Equity, and Inclusion (OEI) for our members are at the forefront of the community and the environment we will create. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer. 

Responsibilities

The Sous Chef collaborates directly with the Executive Chef and Chef de Cuisine on menu planning, cost controls, and ordering to meet business levels, while leading the culinary team through mentorship and consistent communication.