Jr. Sous Chef

Website Windermere House


The Jr. Sous is responsible for overseeing and leading some of the culinary aspects of restaurant, pub, and catering operations in line with Windermere House standards.


Reports to: Regional Director of Culinary

Essential Job Functions:

  • Implement menus that meet the needs and preferences of the establishment’s clientele while maintaining cost-effective food costs.
  • Plan and supervise the preparation and presentation of all food items to ensure that Windermere House quality standards are met and exceeded.
  • Review daily menu specials and banquet event orders with Kitchen Supervisor or Lead.
  • Lead, manage and train the kitchen staff to foster teamwork, collaboration, and create a positive and productive work environment in line with the Windermere House standards.
  • Ensure that all kitchen equipment is properly maintained and cleaned to meet safety and health regulations.
  • Manage inventory and ordering of food and supplies, maintaining proper stock levels while minimizing waste and spoilage.
  • Maintain the highest standards of cleanliness, sanitation, and safety in the kitchen, ensuring compliance with Health & Safety regulations.
  • Keep up to date with culinary trends, techniques, and new products in the industry.
  • Collaborate with other departments, including front-of-house staff, to ensure a seamless guest experience.
  • Monitor all Guest related correspondence and feedback including social media for guest satisfaction of the restaurant and catering services. Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, customer market or change in the competitive market.
  • Monitor various departmental performances against goals and take corrective action, when necessary, with HR.
  • Assist Catering with developing special menus for functions; meet with clients as requested.
  • Develop, implement, and monitor schedules for the culinary team. Adjust schedules throughout the week to meet business demands.
  • Adjust and approve payroll in time and attendance software.
  • Perform any other job-related duties as assigned.
  • Perform One-on-One’s,

Essential Job Requirements:

Required Skills

Job Specific – Technical

  • Bachelor’s degree or diploma in Culinary Arts preferred.
  • Minimum of five (2) years of experience in a JR-level culinary management role, within a hotel environment is an asset
  • Strong knowledge of culinary techniques, ingredients, and flavour profile.
  • Strong Knowledge of the culinary operation of a pub, fine dining restaurant and catering.
  • Strong business acumen and goal-oriented leadership style.
  • Must be a self-starter and have a passion for Service.
  • Initiative is a must as this role may look different each shift.
  • Excellent organizational and time management skills.
  • Must be able to deal with problem solving situations and make judgment decisions.
  • Must be able to deal with issues arising from guest complaints (internal and external) in a timely manner using problem solving and de-escalating techniques.
  • Flexibility to work evenings, weekends and holidays as needed.
  • Ability to work in a fast-paced environment and make decisions quickly and confidentially.
  • Demonstrate tact and diplomacy with highly confidential information.

Interpersonal – Ability to:

  • Approachability – through personal presence, be highly approachable to Windermere House team members, managers, executives, vendors and third parties.
  • Respond promptly, accurately, and reasonably when making decision, ultimately ensuring successful problem resolution.
  • Strong analytical, organizational, multitasking skills and be able to manage multiple projects successfully.
  • Foster a climate of continuous learning, growth, and improvement, with a strong commitment to the development of others.
  • Operate under pressure to meet deadlines and strive for excellence.


  • Ability to read and interpret documents as well as the ability to write routine reports and correspondence.
  • Ability to communicate effectively with vendors and members of the organization.


  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Perform a multitude of calculations.


  • Proficient in using MS Office applications, including MS Word, Excel, and PowerPoint; other computer skills necessary for communication and research.

Health & Safety

  • Maintain knowledge of safety policies and procedures and performs assigned duties in a safe manner.

Education and Experience:

  • Minimum five (5) years’ experience in a similar position within a fast-paced environment.
  • Bachelor’s degree or diploma in Culinary Arts (preferred),
  • Combination of education and work experience in a similar position.

Physical Requirements:

  • Must be able to stand for long periods of time and lift up to 50lbs.
  • Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard or calculator and to operate standard office equipment. As well to handle, control or feel objects tools or controls.
  • Positions in this classification frequently bend, stoop, kneel, reach, push, and twist their bodies.

Work Environment:

  • Expect to work in a busy fast-paced environment that involves physical demands including working in a hot, noisy environment, standing for extended period of time.
  • May interact with upset staff and/or public and private representatives in interpreting and enforcing Windermere House policies and procedures.

Tool Requirements: None

Dress Code: Chef attire.

Job Type: Full-time

Pay: $1,000.00 per week

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