Sous Chef / Banquet Chef (Guelph) (Courtice)

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: Opportunity 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 #J-18808-Ljbffr Apply on Kit Job: kitjob.ca/job/2pq3yn