Kitchen Operations Sous Chef
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Shape kitchen performance at Salt + Ash Beach House through inventory control, food safety, recipe discipline, and effective team leadership.
As Sous Chef with Freehand Hospitality, you will collaborate with the Chef and back-of-house team in Halifax. The work combines daily kitchen oversight with staff development, menu creation, purchasing, and operational systems. You will help control food and labour costs, reduce waste through portioning, and maintain standards for hygiene, cleanliness, and presentation. Salt + Ash’s menu features local ingredients, wood-fired pizzas, grilled and smoked meat and seafood, brunch dishes, and late-night snacks.
Key Responsibilities:
- Oversee daily preparation, presentation, and kitchen standards
- Implement waste reduction and portioning systems
- Collaborate on budgets for food and labour costs
- Analyze sales and expenses to improve profitability
- Enforce food safety, sanitation, and hygiene standards
Requirements:
- Experience managing kitchen inventories and food ordering
- Established cooking and recipe creation background
- Excellent communication and team leadership skills
- Strong business ethics and product promotion focus
- Culinary diploma or degree considered an asset
Apply operational judgment, cost awareness, and kitchen leadership while supporting quality dining at Salt + Ash.
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