Springfield Golf & Country Club is looking to hire an ambitious, creative, experienced Sous Chef / Banquet Chef.
We are one of Guelph’s premier golf courses & banquet facilities. We also have a full service Restaurant, Golfer’s Lounge & patio. In our two banquet rooms we host everything from weddings to golf tournaments, business meetings and cocktail receptions and more!
Key Responsibilities1. Culinary Execution & Excellence
- Production Lead: Oversee the preparation, cooking, and plating of all banquet meals, and and restaurant ensuring every plate meets the club’s standard.
- Special Requests: Expertly handle dietary restrictions
2. Operations & Logistics
- The "Timeline" Master: Coordinate with 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.
3. 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
- Strong 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
