Sous Chef / Banquet Chef (Guelph)

Springfield Golf & Country Club is looking to hire an ambitious, creative, experienced Sous Chef / Banquet Chef. Culinary Execution & Excellence - Production Lead: Oversee the preparation, cooking, and plating of all banquet meals and restaurant ensuring every plate meets the club’s standard. - Special Requests: Expertly handle dietary restrictions. Operations & Logistics - The “Timeline” Master: Coordinate with the Director of Culinary & Events & other management to ensure food service aligns perfectly with the event itinerary. - Station Management: Oversee the setup and execution of service, buffets, and line service. Leadership & Culture - Team Mentorship: Assist, supervise and train a team of line cooks/prep cooks & dishwashers fostering a professional, high-energy kitchen culture. - Sanitation: Maintain a “tour-ready” kitchen. Ensure all health department standards and HACCP protocols are strictly followed. What Springfield Offers: - Chance for advancement - Biweekly pay with possible bonus incentives - Ability to bank hours - Free Golf & guest privileges - Complimentary on shift meals - Advantage of not having to work late nights - Full Benefits as part of our management team Competencies - Previous leadership experience in a high volume full service restaurant kitchen - Excellent high volume culinary production skills - Red Seal Certificate or Culinary Diploma an asset - Robust leadership, and conflict management abilities - Highly responsible & reliable - Have a strong sense of urgency, but able to remain calm in stressful situations Job Type: Full-time Pay: $21.00-$24.00 per hour Experience: Commercial Kitchen: 2 years (required) Work Location: In person Apply on Kit Job: kitjob.ca/job/2paiii