- Professional
- Optionales Büro in Halifax
Junior Sous Chef – Banquets
You’re an organized, high-energy culinary professional who thrives on volume, precision, and teamwork. Whether preparing for a 10-person boardroom lunch or a 300-guest wedding, you approach each event with efficiency, consistency, and a commitment to excellence. You excel in fast-paced environments and are ready to step into a leadership role in a kitchen that delivers outstanding guest experiences at scale.
As Junior Sous Chef – Banquets, you’ll work closely with the Banquet Sous Chef and Executive Chef to lead large-scale food production for conferences, weddings, galas, and meetings. You'll help coordinate prep, execution, and plating for events of all sizes—ensuring food quality and service timing are on point. In the role of Junior Sous Chef – Banquets, you will:
• Be a Banquet Leader – Support banquet kitchen operations from setup to teardown. Ensure production timelines are met, hot and cold dishes are executed properly, and team members are aligned on responsibilities. Lead in the absence of the Banquet Sous Chef and assist in executing high-volume events.
• Be a Mentor – Supervise and support cooks, prep staff, and trainees. Share knowledge of large-batch cooking, buffet plating, and event-specific timing. Encourage collaboration and team spirit during demanding shifts.
• Be Operationally Savvy – Assist with prep schedules, production planning, and equipment setup. Monitor food usage, minimize waste, and help with cost control. Ensure smooth transitions between multiple events and food service periods.
• Be a Quality & Safety Champion – Ensure all banquet food is prepared and held according to food safety standards. Monitor holding temperatures, allergen protocols, and cleanliness during all stages of production
Job Requirements:
Minimum 3–5 years of progressive culinary experience, with at least 1 year in a lead or supervisory role
Strong experience in banquet production, buffet service, and plated event execution
Background in hotels, convention centres, or large catering operations preferred
Valid Food Handler’s Certificate required
Culinary diploma or certificate from a recognized institution preferred
Strong communication and time management skills
Ability to multitask and thrive in a high-pressure, fast-paced environment
Physically capable of working long shifts and lifting heavy trays or equipment (up to 50 lbs)
Must be able to work flexible hours, including early mornings, evenings, weekends, and holidays
Job Duties:
Assist in leading banquet kitchen operations for events of various sizes, including plated dinners, buffets, cocktail receptions, and specialty functions
Coordinate food prep, cooking, and plating timelines based on event BEOs (Banquet Event Orders) and service schedules
Ensure food quality, portioning, and presentation meet hotel and brand standards, regardless of volume
Supervise and train team members on banquet production techniques, food safety, and plating standards
Maintain banquet kitchen cleanliness and organization throughout all stages of production and service
Support ordering, inventory control, and vendor communication
Monitor food safety, allergen procedures, holding temperatures, and sanitation practices before, during, and after service
Communicate effectively with banquet captains and front-of-house staff to ensure seamless service coordination
Assist in developing prep schedules, station setup diagrams, and plating guides to optimize workflow
Participate in post-event reviews to assess team performance, guest satisfaction, and areas for improvement
Step into the role of Banquet Sous Chef as needed and act as a shift leader during peak service periods
Foster a culture of teamwork, accountability, and pride among kitchen staff during banquet operations
Excited to take the next step in your culinary leadership journey? Join the culiunary team at The Westin Nova Scotian and help create unforgettable dining experiences for every event. Apply today!
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