Sous Chef Banquets (Niagara-on-the-Lake), Niagara Regional Municipality (Fonthill)

Sous Chef, Banquets and Catering– Terrain&The Clayfield Hotel

Terrain Restaurant at The Clayfield, part of the Unbound Collection by Hyatt Location: Niagara-on-the-Lake, Ontario Opening: Summer 2026 The Clayfield is a new 102‑room luxury boutique hotel opening in Niagara-on-the-Lake and part of the Unbound Collection by Hyatt. The hotel will deliver a highly personalized, refined guest experience grounded in calm luxury, craftsmanship, and a strong sense of place, with dining and gathering playing a central role in that vision.The Clayfield has partnered with Ascari Hospitality Group for all food&beverage operations including Terrain Restaurant, lobby lounge, Terrace, in‑room dining, banquets, and off‑site catering. As the Banquet Sous Chef, your core responsibilities are to oversee the execution of menus and food production for all off‑site events and commissary production. You and your team will assist the Ascari Hospitality Group Executive Chef in creating, costing, standardizing and documenting production specifications for all menus as well as updating ordering guides and food bibles. Maintaining supplier partnerships is also a core responsibility along with documenting best practices for all production and execution. Your role is to manage the production team as well as a core group of off‑site kitchen staff ensuring our standards and brand are properly represented. Implementing systems and structure for the core group of kitchen team members will be a key objective.Operations

Participate in and oversee the daily kitchen operations at Terrain and The Clayfield Banquets and Catering facility i.e. executing BEOs provided by the sales team Attend all production meetings with the sales and management team and provide productive participation in event planning and timely food production while reviewing all BEOs for upcoming events and maintaining a constant state of preparedness in the kitchenComplete operational requirements by scheduling and assigning employees; following up on work results and ensure all production is in accordance with the standards set out by the Executive Chef Ensure consistent availability of product and maintain par levels for any ongoing catering orders as well as catering ordersAssist sales team in developing new menu items as needed for seasonal changes and/or new business that arises Assist the Executive Chef in developing and improving retail food items for any hotel needs Provide leadership presence in the kitchen and ensure a friendly and productive relationship with the sales and event management teamCreate and maintain a regular (daily/weekly) cleaning schedule for the kitchen facility and ensuring that all equipment is maintained correctly Ensure all spaces are health and safety compliant according to the guidelines set out by Public Health Communicate equipment repair and maintenance needs as well as new equipment needs to Executive ChefHR

Search, hire, train, and develop employees to Terrain and The Clayfield Events standards Provide employee manuals and set training paths in conjunction with AHG Executive Chef Conduct BOH bi‑weekly payroll by 12pm on the designated due day Hold staff accountable and implement disciplinary measures as necessary and in accordance with AHG standardsSet job description expectations for each role and hold regular employee reviews Document, investigate, and resolve all employee and client incidents Finance

Achieve financial objectives by analyzing monthly budget, analyzing variances; initiating corrective actions to minimize loss Oversee kitchen production methods ensuring correct labour and food cost Accurately cost recipes and menus to ensure the agreed upon objectives laid out by management Find efficiencies in operations with cost savings and labour efficiencies in mindAdministrative

Input and track invoices Manage supplier relationships ensuring timely delivery of product in line with our quality standards at a fair market price Liaise with marketing team for recent initiatives and timely posts Create recipes and food bibles for the benefit of the sales and events team Pay

$60,000.00-$60,001.00 per year Benefits

On‑site parking Work Location

In person

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