Job Description

At Sparrow Hotels, our core purpose is to create an environment for people and communities to flourish. We strive to be responsible to our guests, clients and staff through social responsibility, community investment, sustainability, design, and innovation.

We are excited to be recruiting for a Sous Chef at the Norwood Hotel.

The Norwood Hotel has always been an innovative leader in the hotel industry. The Norwood Hotel has an interesting and diverse history dating back to the latter part of the 1800's. The earliest records available indicate a photograph of the hotel in 1895. In 1937, the Hotel came under the ownership of the late Merle Sparrow and has been operated by the Sparrow family ever since. This longevity in ownership makes the Norwood the oldest operated family hotel in Manitoba and one, if not the oldest in all of Western Canada

Position Summary:

The Sous Chef is a vital part of the Culinary Department, working alongside the Executive Chef. This role is responsible for overseeing daily kitchen operations, supporting food preparation and execution, and ensuring consistency and excellence in every dish served. The Sous Chef supervises and mentor's kitchen staff, helps drive menu innovation, and upholds the highest standards of quality, safety, and cleanliness. In collaboration with the Executive Chef, the Sous Chef plays a key role in delivering an exceptional experience for all our guests.

Duties:

Lead, train, and support all kitchen staff to ensure high performance and teamwork.

Communicate and enforce kitchen procedures, food preparation standards, equipment use, and safety protocols.

Effectively oversee the line cooks to ensure precise, timely execution of dishes during high-volume service, maintaining quality and consistency under pressure.

Help oversee Banquet food preparation and presentation, ensuring all functions exceed hotel standards, in collaboration with the Executive Chef and other Sous Chef.

Represent the culinary team in weekly Food & Beverage and Catering meetings when the Executive Chef is unavailable.

Maintain a professional demeanor while representing the hotel at all times.

Monitor and maintain adequate stock levels to support hotel and F&B operations while maximizing revenue and guest satisfaction.

Assist with monthly food inventory, entering invoices, cost control measures, product ordering, scheduling and menu and feature creation.

Ensure a clean, organized kitchen environment, including oversight of daily cleaning and proper storage practices.

Support the Executive Chef in achieving departmental goals and initiatives.

Assist in staff recognition, coaching, and performance management efforts.

What you bring to the table:

At least 2-3 years of Sous Chef Experience, along with 2-3 Years of Direct Line Cook Experience in a fast-paced environment

A positive and hardworking attitude, and the ability to manage stress during high demand times.

Ability to effectively communicate with team members.

The ability to stay focused in a high volume, fast paced industry and ensure accuracy and procedures are followed.

Join our team as a Sous Chef where your culinary skills will shine, and your leadership will help elevate our dining experience!

Job Type: Full-time

Pay: $40,000.00-$42,000.00 per year

Additional pay:

Tips
Benefits:

Company events Dental care Discounted or free food Extended health care Flexible schedule On-site parking Paid time off
Schedule:

Day shift Evening shift Every Weekend Monday to Friday
Experience:

Sous Chef : 3 years (preferred)
Work Location: In person