Overview

The Sous Chef supports the Executive Chef and Director of Hospitality in overseeing the daily food and beverage operations of three dining outlets, catering and special events within an independent living community.

This is a hands-on culinary leadership role focused on fresh food preparation, consistent quality, engaging dining experiences and team development. Working alongside the culinary and service teams, the Sous Chef helps deliver welcoming, restaurant-quality experiences that reflect resident preferences and Unidine’s commitment to hospitality.

Key Responsibilities

• Support the Executive Chef and Director of Hospitality in coordinating daily operations across three dining outlets and catering, ensuring effective preparation, staffing coverage and service delivery.
• Take an active role in food preparation, cooking and service, providing leadership during busy meal periods, catered functions and special events.
• Supervise and coach culinary and stewarding associates, providing clear direction, practical training and regular feedback while promoting a respectful, collaborative workplace.
• Maintain consistent standards for food quality, flavour, freshness, presentation, portion control and service timing across all outlets.
• Assist the Executive Chef with seasonal menu development, daily features, standardized recipes and production planning, balancing resident preferences, variety, operational capacity and cost.
• Support the planning and execution of catering, banquets, themed meals and community events, coordinating menus, preparation, staffing and service requirements with the hospitality team.
• Work closely with outlet supervisors and service associates to communicate menu details, manage service flow and respond effectively to resident and guest requests.
• Build positive relationships with residents and guests, seek feedback and contribute to improvements in food offerings and the overall dining experience.
• Ensure food allergies, dietary requirements and individual preferences are communicated and accommodated appropriately.
• Assist with ordering, receiving, inventory counts, stock rotation and waste reduction, following Compass purchasing standards and approved supplier requirements.
• Support food and labour cost management through accurate production forecasting, efficient scheduling, portion control and responsible use of ingredients and supplies.
• Assist with recruitment, onboarding, scheduling, timekeeping and performance feedback in collaboration with the Executive Chef and Director of Hospitality.
• Maintain food safety, sanitation and workplace safety standards, including safe food handling, allergen controls, cleaning schedules, required records and audit readiness. Monitor kitchen equipment and promptly report maintenance needs.
• Provide culinary leadership in the Executive Chef’s absence, maintaining operational continuity and communicating priorities or concerns to the Director of Hospitality.

Qualifications

• Red Seal Cook certification or equivalent professional culinary qualifications and experience.
• Demonstrated experience in upscale, high-volume restaurant operations, with strong skills in à la carte cooking, production planning and food presentation.
• A minimum of two years of experience leading a culinary team in a Sous Chef or comparable supervisory role.
• Proven catering, banquet and special event experience, including coordinating preparation and execution alongside regular dining service.
• Strong knowledge of scratch cooking, menu development, standardized recipes, food costing, inventory management and waste control.
• Ability to organize competing priorities and coordinate production for multiple outlets while maintaining quality and timely service.
• A practical, supportive leadership style, with the ability to train associates, communicate expectations and build teamwork.
• Strong communication and interpersonal skills, with a commitment to resident and guest satisfaction.
• Sound knowledge of food safety, sanitation and allergen management; valid FOODSAFE Level 1 certification or a recognized equivalent.
• AFST completed, or willingness to complete within 90 days of hire, along with other required Compass training.
• Proficiency with Microsoft Word, Excel and email, and the ability to learn scheduling, purchasing and food service management systems.
• Availability to work a flexible schedule, including weekends, holidays and evenings as operational needs require.
• Experience in independent living or retirement community dining is an asset.