Sous-Chef

Position Title: Sous Chef Reports to: Outlet Head Chef / Executive Sous Chef Job Type: Full Time Seasonal (April through October) Location: Inverness, Nova Scotia, B0E 1N0 Cabot is a global developer and operator of world‑class golf destinations with a portfolio of six Cabot properties and four Cabot‑managed properties across the United States, Canada, Scotland, and France. Position Overview As a Sous Chef at Cabot Cape Breton, you will play a key role in the culinary team, assisting the Executive Chef in menu creation, food preparation, and kitchen operations. Your responsibilities include supervising kitchen staff, ensuring the highest quality of dishes, and maintaining food safety standards. With a focus on creativity and attention to detail, you will contribute to the development of innovative and visually appealing dishes, while also overseeing inventory management and ordering supplies. Your culinary expertise, leadership skills, and ability to work in a fast‑paced environment will be crucial in maintaining the high culinary standards for which Cabot Cape Breton is renowned. As a Sous Chef, you will inspire and motivate the kitchen team, ensuring a seamless dining experience for our guests while upholding the resort’s reputation for exceptional cuisine. You Will Thrive In This Role If You Enjoy Culinary Creativity: Find satisfaction in creating innovative and delicious dishes, experimenting with flavours, ingredients, and presentation techniques to craft unique and appealing menu items. Team Leadership: Take pleasure in leading and motivating kitchen staff, ensuring a harmonious and efficient working environment, providing guidance, training, and support to achieve culinary excellence. Attention to Detail: Enjoy maintaining high standards of food quality, plating, and presentation, ensuring that every dish leaving the kitchen meets the restaurant's standards and guests' expectations. Time Management: Embrace the fast‑paced kitchen environment, effectively managing time, multitasking, and coordinating various cooking processes to ensure timely and efficient meal preparation. Adaptability: Thrive in a dynamic culinary environment, adapting to changing menus, seasonal ingredients, and guest preferences. Enjoy the challenge of creating diverse and delightful dishes under different circumstances. Preferred Qualifications And Skills Five years’ culinary experience Demonstrated verbal and interpersonal communication skills Able to multi‑task and solve problems under pressure Able to work long hours, including mornings, nights and weekends Able to maintain a positive attitude and attendance record at all times Highly responsible & reliable Ability to work cohesively as part of a team Requirements Of The Role You Should Be Aware Of Consent to a criminal background check as a condition of employment and an additional check every two years. Work schedule will involve day, evening, night, and weekend work. Spending long hours walking, standing, and using knife skills. Frequently lifting and carrying up to 50 lbs. Occasional ascending and descending of stairs and ramps. Occasional kneeling, pushing, pulling, bending, twisting, and lifting. Working in a hot, intense kitchen producing a significant volume of food. High‑pressure decision making may be involved in day‑to‑day leadership. Ability to resolve employee concerns. Potential interactions with patrons who are impaired. Our Benefits Access to learning & training opportunities to build your career. $10 green fees. Complimentary Family Golf Round. Complimentary daily hot lunch. Friends and Family Rates for Golf and Lodging. Discounts in our Retail Shops & Restaurants. Access to our Employee Assistance Program. Subsidized team housing, based on availability. Healthcare benefits for permanent and returning seasonal team members. Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Management and Manufacturing Industries Hospitality Referrals increase your chances of interviewing at Cabot by 2x. #J-18808-Ljbffr