Job Number: J1026-0637
Job Title: EXECUTIVE SOUS-CHEF
Employment Type: Full-Time continuing
Job Category: Hospitality
Open Positions: 1
Posting Date: October 29, 2026
Closing Date: November 29, 2026
Salary: $92,700.00 - $1,155,800.00/Year
Language Requirement: Bilingual
Working Hours: Full-Time continuing ; 35 hours per week
Job Reports To: Executive Chef
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Key Activities Reporting directly to the Executive Chef, the Executive Sous-Chef oversees day-to-day culinary operations, including training and supervising staff and monitoring food quality. The Executive Sous-Chef provides professional and ethical leadership within the NAC's Food and Beverage department. The role develops and mentors chefs and cooks, identifies opportunities to improve culinary operations, and supports the Executive Chef in developing innovative menu offerings.
Responsibilities include but are not limited to:
The Executive Sous-Chef also closely monitors financial costs associated with human resources and schedules culinary staff to ensure proper coverage is maintained at all times.
• Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment use and safety work practices. Provides regular feedback, coaching, guidance to support employee development and consistent quality. When necessary, administers disciplinary actions;
• Works with the chefs de partie (CDP) to order food ingredients in accordance with business volumes and maintains appropriate inventory levels. Inspects, selects and uses only the freshest, high-quality products, with an emphasis on local and regional Canadian ingredients, in the preparation of menu items;
• Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line and avoiding overtime;
• Monitors and tracks sick calls and absences and follows up as necessary;
• Ensures that food products are properly received, stored at appropriate temperatures, labelled, dated, rotated and placed in suitable containers, in compliance with public health regulations;
• Writes, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures that they are followed. Creates weekly menus for the Green Room;
• Observes production flow and makes adjustments in order to adhere to control procedures for cost and quality;
• Ensures the maintenance and cleanliness of all kitchen equipment, reporting any malfunctions and coordinating repairs to prevent operational disruptions;
• Performs other related culinary duties as assigned, including special orders, buffet presentations, V.I.P. events, writing promotional menus;
• Ensures menus for specials and/or brunch are completed weekly;
• Supervises daily cleaning and inventory of walk-in, storage and refrigerators;
• Communicates with and assists the Executive Chef in creating innovative products;
• Represents the NAC and its Food and Beverage department with the highest level of professionalism and integrity in all aspects of work;
• Collaborates effectively and professionally with all NAC departments, external partners and suppliers.
Skill Requirements• Diploma in Culinary Arts, or an equivalent combination of culinary education, training and relevant work experience;
• Red Seal Chef certification is required;
• Minimum of three (3) years' experience as a Sous Chef or similar role;
• Three (3) years of progressive management experience in a large-scale, high-volume food and beverage operation, including responsibility for supervising a diverse culinary team of 15+ emploees;
• Bilingualism in both official languages (English and French), written and spoken is required;
• Extensive knowledge of current food and beverage trends and culinary techniques;
• Experience working with catering software such as Caterease or comparable catering-management software;
• Excellent organizational and interpersonal skills, with demonstrated initiative;
• Strong professional communication skills, both written and verbal, with staff, peers, leadership and guests;
• Demonstrated ability to lead, coach, schedule and manage culinary staff;
• Proven ability to plan and execute large-scale, multi-course events for hundreds of guests seamlessly;
• Excellent knowledge of Microsoft Office (Excel, Word, Outlook and PowerPoint);
• Ability to work under pressure in a busy environment;
• Available to work an irregular schedule (mornings, afternoons, evenings, weekend shifts and holidays);
• A past record of satisfactory attendance and punctuality is a requirement*.
*Regular attendance at work is an expectation of employment and an essential part of every job.
Who Can Apply Persons residing in Canada and Canadian citizens residing abroad. Preference will be given to Canadian citizens.
As part of NAC's interview process, in-person interviews may be required. Please ensure to have the most up-to-date information on your résumé including your current email address.
While we appreciate all applications, only those selected for an interview will be contacted by us.The successful candidate will be required to provide the original or a true certified copy of their education credentials as appropriate, along with proof of a valid Criminal Background Check as a condition of employment.
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