Executive Sous Chef


Canada is our stage
Those four words inform everything we do as a catalyst for performance, creation and learning across this great land. We are proud to be a home for many of Canada’s most exciting artists who captivate audiences on our stages and on our stages across the country.

Job Number: J0719-0044
Job Title: Executive Sous Chef
Employment Type: Full-Time continuing
Job Category: Hospitality
Open Positions: 1
Posting Date: July 3, 2019
Closing Date: July 21, 2019
Salary: $66,600.00 - $99,100.00/Year
Language Requirement: Bilingual
Working Hours: The incumbent must be available for work after regular business hours.
Job Reports To: Executive Chef

Key Activities

Our Five Core Values:
Be Considerate
Be Knowledgeable
Be Welcoming
Be Sincere
Go Above and Beyond

Reporting directly to the Executive Chef, the Excutive Sous-Chef oversees the day-to-day operations of the culinary business including training, supervising staff and monitoring food quality.

In working closely with the CDP’s, the incumbent manages the inventory of all food ingredients in accordance with levels of business and monitors the proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations.

Responsibilities include but are not limited to:
The Executive Sous-Chef acts as a leader at the NAC and the Food and Beverage department by demonstrating the highest level of professionalism and integrity in all aspects of the work. The incumbent will be committed to developing and mentoring new chefs and cooks. With a strong focus on continuous improvement, the Executive Sous-Chef will always be looking for opportunities to do things better and will assist the Executive Chef in creating innovative products.

The Executive Sous-Chef also closely monitors financial costs associated with human resources and schedules culinary staff to ensure proper coverage is maintained at all times.

Staff benefit from uniforms, employee discounts and staff meals.

Skill Requirements

  • A culinary degree as well as Red Seal Chef certification;
  • Three (3) years of progressive management experience in a similar size
    Food & Beverage Environment;
  • Excellent knowledge of Microsoft Office (Excel, Word, Outlook and Powerpoint);
  • Experience working with catering software such as Caterease;
  • Exceptional knowledge of Food and Beverage trends and techniques;
  • Outstanding organizational, interpersonal and communication skills;
  • Ability to work under pressure in a busy environment;
  • Bilingualism in both official languages (english and french).

  • Who Can Apply

    Persons residing in Canada and Canadian citizens residing abroad. Preference will be given to Canadian citizens and permanent residents. Candidates invited to an interview will be responsible for all travel and accommodation expenses. If relocation is required, the successful candidate will be expected to pay for his/her relocation expenses.

    As an employer who values diversity in its workforce, we encourage candidates to self-identify as members of the following designated groups: women, visible minorities, Indigenous Peoples and persons with disabilities.

    While we appreciate all applications, only those selected for interview will be contacted.

    Important Notice

    If you are a person with a disability and require accommodation for an interview or written exam, please advise us when initially contacted. The successful candidate will be required to provide a valid Criminal Record Check as a condition of employment