Junior Sous Chef

Description:

ClubLink’s Glen Abbey Golf Club is seeking a Full-time Year-Round Junior Sous Chef to join their culinary team in Oakville, Ontario. As the Junior Sous Chef, you’ll play a crucial role in the daily operation of the back-of-house (BOH), ensuring the delivery of high-quality meals and exceptional culinary experiences to members and guests.

You’ll assist the Executive Chef in supervising the kitchen team, overseeing food preparation and presentation, maintaining inventory and cost control, and upholding health and safety standards. This is an opportunity to work in a prestigious golf club environment with an emphasis on innovation, leadership, and excellence in food service.

Key Responsibilities:

• Oversee food preparation and ensure quality across breakfast, lunch, and dinner service periods.

• Hire, train, schedule, and lead the kitchen staff on a daily basis.

• Manage ordering, receiving, storing, and inventory to meet food production and cost efficiency goals.

• Participate in menu development and recipe costing, keeping member satisfaction and budget targets in mind.

• Provide hands-on supervision in the kitchen during service to maintain consistency and quality.

• Maintain effective communication between kitchen and food & beverage teams.

• Ensure all team members comply with health, safety, and food handling standards.

• Assist in budget management, cost monitoring, and financial reporting.

• Handle invoice processing, inventory tracking, and period-end reporting.

Qualifications:

• 2–3 years of relevant culinary and kitchen management experience.

• Background in golf clubs, hotels, resorts, or multi-unit restaurant operations is an asset.

• Strong skills in menu planning, team leadership, quality control, and inventory systems.

• Experience in managing costs and operating within a budget.

• Food Handler Certification required.

• Excellent interpersonal and guest service skills with a hands-on leadership style.