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EC
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Hotel Equities Group, LLC

Sous Chef I

50 Stone Road West, Guelph, ON, N1G 5L3, Canada

CAD $62,000.00 - CAD $65,000.00 /Yr. · Full-time

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Job details

Pay: CAD $62,000.00 - CAD $65,000.00 /Yr.
Job type: Full-time
Apply by: Nov 6, 2027
Posting language: English
Posted: Nov 6, 2026

Original job description

Pay Range

CAD $62,000.00 - CAD $65,000.00 /Yr.
Job Description

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is seeking a dependable, service-oriented Sous Chef I to join our team.

If you're passionate about hospitality, take pride in your work, and enjoy creating positive experiences for guests and associates, we'd love to meet you. As Sous Chef I, you'll play an important role in supporting hotel operations, delivering exceptional service, and helping our team achieve its operational and business goals.

POSITION SUMMARY:

THIS POSITION IS TRAIN, SUPERVISE AND WORK WITH ALL KITCHEN STAFF TO PREPARE, COOK AND PRESENT FOOD PER HOTEL STANDARD RECIPES TO CREATE QUALITY FOOD PRODUCTS.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

THE POSITION REQUIRES THE ABILITY TO PERFORM THE FOLLOWING ESSENTIAL JOB FUNCTIONS, WITH OR WITHOUT REASONABLE ACCOMMODATION:

SUPERVISES AND PARTICIPATES IN THE PREPARATION OF FOOD.
ASSURES ADHERENCE TO HOTEL STANDARDS OF FOOD QUALITY, PREPARATION, RECIPES, AND PREPARATION.
ASSISTS IN THE OVERSEEING OF ALL KITCHEN OPERATIONAL AREAS.
SUPERVISES THE PROPER SETTING UP OF EACH ITEM ON MENUS AND INSURES THEIR READINESS.

OVERSEES THE SEASONINGS, PORTIONS, AND APPEARANCE OF FOOD SERVED IN THE OPERATION.

STORES UNUSED FOOD PROPERLY TO MINIMIZE WASTE AND MAXIMIZE QUALITY.
FOLLOWS PROPER STAFFING GUIDELINES AND PREPARES PRODUCTION SHEETS.
PLANS AND REQUISITIONS FOOD AS NEEDED; DISCUSSES REQUISITIONS WITH EXECUTIVE CHEF.
ASSURES PROPER SAFETY, HYGIENE, AND SANITATION PRACTICES ARE FOLLOWED.
ASSURES A SMOOTH KITCHEN OPERATION BY COORDINATING WITH RELATED FOOD AND BEVERAGE DEPARTMENTS.
CONSULTS WITH INDIVIDUAL OUTLET'S SUPERVISOR ABOUT DAILY SPECIALS, ROTATION OF PRODUCT, AND ANY UPCOMING SPECIAL EVENT.
PREPARES LIST OF PERISHABLE ITEMS DAILY AT EACH OUTLET TO INSURE PROPER ROTATION AND UTILIZATION
MEETS AND EXCEEDS CUSTOMER AND TEAM MEMBER EXPECTATIONS.
COMMUNICATES EFFECTIVELY WITH CUSTOMERS, TEAM MEMBERS, AND SUPERVISORS.
DEMONSTRATES TEAMWORK BY COOPERATING AND ASSISTING TEAM MEMBERS AS NEEDED.

HANDLES DIFFICULT SITUATIONS EFFECTIVELY.
MEETS HOTEL AND THG SERVICE STANDARDS.
INFORMS STEWARD OF ANY SPECIAL CLEANING NEEDED OUTSIDE OF THE REGULARLY SCHEDULED CLEANING.

PREPARES REPORTS, AS REQUESTED, TO DEVELOP A MORE INFORMATIVE DATA BASE FOR IMPROVED MANAGEMENT DECISION MAKING AND CRITICAL EVALUATION OF WORK ACTIVITIES.

REPORTS TO EXECUTIVE CHEF THE NUMBER OF MEALS PREPARED, SERVED, AND RETURNED.

CONTROLS FOOD COSTS PROPERLY BY MAINTAINING ACCURATE RECORDS OF ALL FOOD INGREDIENTS USED FOR BANQUETS.

MINIMIZES SAFETY HAZARDS BY FOLLOWING ALL SAFETY RULES AND PROCEDURES.
KEEPS IMMEDIATE SUPERVISOR PROMPTLY AND FULLY INFORMED OF ALL PROBLEMS OR UNUSUAL MATTERS OF SIGNIFICANCE.
PERFORMS ALL DUTIES AND RESPONSIBILITIES IN A TIMELY AND EFFICIENT MANNER IN ACCORDANCE WITH ESTABLISHED COMPANY POLICIES AND PROCEDURES TO ACHIEVE THE OVERALL OBJECTIVES OF THIS POSITION.

MAINTAINS A FAVORABLE WORKING RELATIONSHIP WITH ALL OTHER COMPANY TEAM MEMBERS TO FOSTER AND PROMOTE A COOPERATIVE AND HARMONIOUS WORKING CLIMATE.

ATTEND MANDATORY MEETINGS AS REQUESTED BY MANAGEMENT FROM TIME TO TIME.
PERFORM OTHER DUTIES AND RESPONSIBILITIES AS ASSIGNED OR REQUIRED.
PARTICIPATE IN MANAGER ON DUTY PROGRAM.
IN EMERGENCIES, PERFORM IN THE CAPACITY OF ANY POSITION SUPERVISED.
AT ALL TIMES PROJECTS A FAVORABLE IMAGE OF THE HOTEL GROUP AND THE HOTEL TO THE PUBLIC.

OTHER DUTIES:

PLEASE NOTE THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE

LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS

JOB. DUTIES, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE AT ANY TIME WITH OR WITHOUT NOTICE.

REQUIRED SKILLS / ABILITIES:

INTERPERSONAL SKILLS TO PROVIDE TOTAL GUEST SATISFACTION IN ALL AREAS OF RESPONSIBILITY.
REQUIRES ORAL AND WRITTEN COMMUNICATION SKILLS.
GOOD WORKING KNOWLEDGE OF THE FUNDAMENTALS OF THE BROILER, SAUTÉ, FRY, ROAST, MOIST HEAT AND OTHER COOKING METHODS.

GOOD WORKING KNOWLEDGE OF ACCEPTED STANDARDS OF SANITATION.
KNOWLEDGE OF OPERATING ALL KITCHEN EQUIPMENT, I.E., STOVES, OVENS, BROILERS, STEAMERS, KETTLES, ETC.
BASIC MATHEMATICAL SKILLS NECESSARY TO UNDERSTAND RECIPES, MEASUREMENTS, REQUISITION AMOUNTS AND PORTION SIZES.
ABILITY TO READ, WRITE, SPEAK AND UNDERSTAND THE ENGLISH LANGUAGE TO READ RECIPES AND COMMUNICATES WITH OTHER TEAM MEMBERS.

THIS JOB OPERATES IN A KITCHEN ENVIRONMENT, HOUSED WITH EQUIPMENT SUCH AS AN OVEN, STOVE, DISHWASHER, SLICER, COFFEE MACHINE, STEAMER, MIXER AND CHEF’S KNIVES. THE TEAM MEMBER FREQUENTLY EXPOSED TO HEAT, STEAM, FIRE AND NOISE.

THIS POSITION IS OCCASIONALLY REQUIRED TO SIT, STAND, REACH, LIFT, BEND, KNEEL, STOOP, CLIMB, PUSH AND PULL ITEMS WEIGHING 50 POUNDS OR LESS. THE POSITION REQUIRES MANUAL DEXTERITY; AUDITORY AND VISUAL SKILLS; AND THE ABILITY TO FOLLOW WRITTEN AND ORAL INSTRUCTIONS AND PROCEDURES.

OSHA LAWS REQUIRE THE USE OF PERSONAL PROTECTIVE EQUIPMENT (PPE) WHEN PERFORMING WORK DUTIES THAT HAVE THE POTENTIAL OF RISK TO YOUR HEALTH OR SAFETY.

MUST HAVE DEVELOPED LANGUAGE SKILLS TO THE POINT TO BE ABLE TO PARTICIPATE IN DISCUSSIONS AND DEBATED. ADDITIONAL LANGUAGE SKILLS PREFERRED.
CONSIDERABLE KNOWLEDGE OF MATHEMATICAL SKILL (ADDITION, SUBTRACTION, MULTIPLICATION AND DIVISION) NECESSARY TO INTERPRET REPORTS AND BUDGETS.

EXTENSIVE KNOWLEDGE OF MENU DEVELOPMENT, INSIGHT TO MARKETING, COST AND WAGE CONTROL.

THOROUGH KNOWLEDGE OF FOOD PRODUCTS, STANDARD RECIPES AND PROPER PREPARATION.

MUST HAVE COORDINATING SKILLS AS PERTAINS TO DETERMINING TIME, PLACE AND SEQUENCE OF OPERATIONS OR ACTION.
ABILITY TO ANALYZE INFORMATION AND MAKE EFFECTIVE JUDGMENTS.
LICENSES OR CERTIFICATES‐ABILITY TO OBTAIN ANY GOVERNMENT‐REQUIRED LICENSES OR CERTIFICATES FOOD HANDLERS PERMIT, ETC.

DESIRED SOFTWARE PROFICIENCIES: NONE

SUPERVISORY RESPONSIBILITIES: NONE

EDUCATION / EXPERIENCE:

HIGH SCHOOL EDUCATION REQUIRED.
MINIMUM OF 2 YEARS CULINARY SCHOOLING.
PRIOR EXPERIENCE AS A SUPERVISOR WITH MULTIPLE OUTLETS AND HIGH BANQUET VOLUME.
KNOWLEDGE OF MOST INTERNATIONAL AND DOMESTIC DISHES.

PHYSICAL REQUIREMENTS:

ABILITY TO GRASP, LIFT AND/OR CARRY, OR OTHERWISE, MOVE GOODS WEIGHING A MAXIMUM OF 100 LBS. ON CONTINUOUS SCHEDULE.

DEXTERITY TO PERFORM PRECISION TASKS WITH HANDS, FINGERS AND WRISTS.
CONSIDERABLE REPETITIVE MOTION OF HANDS, FINGERS, WRISTS AND SHOULDERS IS LIKELY.

ABILITY TO STAND AND TO WORK CONTINUOUSLY IN CONFINED SPACES.
ABILITY TO PERFORM DUTIES WITHIN EXTREME TEMPERATURE RANGES.
ALL TEAM MEMBERS MUST MAINTAIN A NEAT, CLEAN AND WELL‐GROOMED

APPEARANCE (SPECIFIC STANDARDS AVAILABLE).

Amazing Benefits At A Glance:

Team-Driven and Values-Based Culture
Medical, Dental & Vision Insurance
Paid Vacation, Sick Time (Where Required by State Law) & Holidays
Employee Assistance Program
Career Growth Opportunities & Leadership Development Programs
Reduced Hotel Rates Throughout Our Portfolio
Exclusive Third-Party Discounts (Shopping, Travel, Entertainment & More)

Why Hotel Equities?

At Hotel Equities, we believe hospitality begins with people. Our award-winning culture is built on integrity, accountability, service, and leadership. We empower our associates to grow professionally while delivering exceptional experiences for our guests and outstanding results for our owners.

Whether you're beginning your hospitality career or bringing years of industry experience, you'll find opportunities to grow your career with one of the hospitality industry's most respected management companies.

Hotel Equities is an Equal Opportunity Employer. We celebrate diversity and are committed to fostering an inclusive workplace where every associate is respected, valued, and empowered to succeed.

Apply with confidence. Transparency matters, which is why Hotel Equities is committed to 100% wage transparency for all open positions. Explore opportunities across our diverse portfolio and discover where your hospitality career can grow with us.

Please note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with this position. Responsibilities may evolve based on business needs.

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More about this job

Responsibilities

The Sous Chef I supervises and participates in food preparation while ensuring adherence to hotel standards for quality, recipes, and presentation. They also oversee kitchen operations, manage food costs, and coordinate with other departments to ensure smooth service.

Requirements

Candidates must have a high school diploma and a minimum of 2 years of culinary schooling. Prior experience in a supervisory role within a high-volume banquet environment is required.

Skills

Food preparation
Kitchen supervision
Menu development
Food safety
Sanitation standards
Cost control
Inventory management
Team leadership
Communication
Mathematical skills
Problem solving
Time management
Equipment operation
Staff training
Banqueting

Benefits

Medical insurance
Dental insurance
Vision insurance
Paid vacation
Sick time
Holidays
Employee assistance program
Career growth opportunities
Reduced hotel rates
Third-party discounts

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Hospitality
Kitchen Management
Food Safety
Sanitation
Menu Planning
Cost Control
Banquets
Culinary Arts
Inventory Control
Staff Supervision
Production Sheets
Food Hygiene
Recipe Adherence
Hotel Operations
OSHA
Personal Protective Equipment
Budgeting
Teamwork
Customer Satisfaction

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