As one of the Niagara region’s largest and most diverse hospitality employers, 43 North Group operates a wide range of food and beverage experiences—from upscale dining and quick-service operations to high-volume catering, private events, and off-site functions. We are currently seeking a dynamic and experienced Executive Sous Chef to oversee and elevate our back-of-house operations within the events and catering division.
This is an exciting opportunity for a culinary leader who excels at managing large-scale functions, developing strong kitchen teams, and delivering consistent quality across banquet service. The ideal candidate will be both hands-on and strategic—bringing creativity to the menu and discipline to the operation.
Key Responsibilities:
Build, mentor, and inspire a skilled kitchen brigade, fostering a workplace that promotes accountability, pride, and continuous improvement.
- Onboarding & Staff Management:
Oversee the recruitment, onboarding, and training of all kitchen team members. Ensure clear role expectations, provide ongoing coaching, and support career development within the culinary team.
Lead the culinary execution of weddings, corporate events, and private functions—both on- and off-site. Deliver high-quality food consistently, regardless of scale or setting.
- BOH Operations Management:
Oversee daily kitchen operations including prep, production, and service. Ensure efficiency, cleanliness, and adherence to health & safety (H&S) standards and food safety regulations.
Deliver strong financial performance by effectively managing labor costs, optimizing scheduling, and minimizing waste. Monitor and analyze weekly cost of goods (COGs) and adjust purchasing and production accordingly.
- Culinary Planning & Menu Development:
Collaborate with leadership on seasonal and event-specific menu creation. Apply creativity while respecting brand guidelines and cost parameters.
Maintain kitchen standards that meet brand specifications and provincial compliance, including WHMIS and food safety protocols.
Provide coaching, feedback, and structured development opportunities to culinary staff. Align the team with business goals and set clear expectations for performance.
- Problem-Solving & Adaptability:
Quickly identify operational gaps or quality concerns and implement action plans in real time to resolve them.
- Vendor & Supply Coordination:
Work with purchasing teams and suppliers to ensure consistent product quality, timely deliveries, and cost-effective ordering.
What You Bring:
- 2+ years of experience leading a kitchen team in a banquet, catering, or premium casual/fine dining environment
- Demonstrated success in executing high-volume events and managing BOH operations
- Strong understanding of food cost control, labor management, and kitchen budgeting
- Exceptional leadership skills with the ability to coach, motivate, and build a cohesive team
- Culinary training or certification preferred, but equivalent experience will be considered
- Knowledge of food safety standards, WHMIS, and provincial health regulations
- Ability to thrive in a fast-paced environment while maintaining a calm and positive attitude
- Reliable transportation and a valid G drivers licence
If you feel that you could be a great fit to join our team we would love to hear from you!
43 North group welcomes applications from persons with disabilities and provides accommodations, upon request, at all stages of the recruitment/selection process.
Job Types: Full-time, Permanent
Pay: From $60,000.00 per year
Benefits:
- Dental care
- Discounted or free food
- Flexible schedule
- Paid time off
- Vision care
Work Location: On the road
