About Us
Nestled in the heart of Mississauga along the banks of the Credit River, Credit Valley Golf and Country Club offers a four-season premier private club experience featuring a celebrated 18-hole golf course, world-class practice facility, and comprehensive clubhouse amenities including a Winter Golf Academy, full-service restaurant and event facilities, pool and health and wellness programming.
Job Summary
The Executive Sous Chef is the second-in-command of the kitchen, responsible for supervising daily culinary operations and ensuring that the highest standards of food quality, presentation, and service are consistently achieved. This role works closely with the Executive Chef in menu development, staff training, scheduling, and cost control. The Executive Sous Chef plays a key leadership role by mentoring staff, monitoring performance, and supporting a culture of excellence, safety, and professionalism.
Job Duties and Responsibilities
- Oversee daily kitchen operations, ensuring smooth and efficient service across all outlets.
- Supervise, train, and mentor Sous Chefs, Junior Sous Chefs, Cooks, and other kitchen staff.
- Ensure all dishes are prepared, portioned, and presented according to Club standards.
- Assist the Executive Chef in menu development, daily specials, and seasonal offerings.
- Monitor food quality, consistency, and presentation throughout service.
- Control food and labor costs through efficient scheduling, portion control, and inventory management.
- Support banquet and event production, ensuring seamless execution of large-scale functions.
- Conduct staff training sessions and lead pre-shift briefings when required.
- Maintain compliance with food safety, sanitation, and occupational health standards.
- Expedite food service during peak periods when needed.
- Monitor and maintain equipment, reporting repairs or replacements as required.
- Assist in creating staff schedules and payroll reporting.
- Act as the head of kitchen operations in the absence of the Executive Chef.
- Perform additional duties as assigned.
Qualifications and Skills
- Minimum 7–10 years of progressive culinary experience, including leadership roles.
- Culinary diploma, apprenticeship, or Red Seal Certification required.
- Food Handler Certification (required); WHMIS training (on-site).
- Strong leadership, communication, and organizational skills.
- Proven experience in cost control, purchasing, and inventory management.
- Demonstrated ability to lead a large, diverse kitchen team.
- Ability to thrive in a fast-paced, high-pressure environment.
- Commitment to training and mentoring future culinary leaders.
Work Environment
- High-volume kitchen environment with exposure to heat, humidity, and noise.
- Requires prolonged standing, bending, lifting up to 50 lbs, and repetitive motions.
- Evening, weekend, and holiday availability required.
Health and Safety Accountabilities
Supervisors are responsible for:
- Participating in performance evaluations and discipline of workers.
- Auditing and monitoring compliance with safety procedures.
- Addressing unsafe practices immediately.
- Leading by example and promoting a safe culture.
Job Details
Start Date: July, 2026
Hours: Full-time, permanent.
Salary: $75,000 – $85,000 + gratuities
Location: Credit Valley Golf and Country Club – 2500 Old Carriage Rd, Mississauga.
We thank everyone for their expression of interest and only those selected for interviews will be contacted.
Credit Valley Golf and Country Club is strongly committed to diversity within its community and welcomes applications from racialized persons / persons of colour, women, Indigenous people, persons with disabilities, those within the 2SLGBTQI+ community, and others who may contribute to further diversification of ideas. In accordance with the AODA Act, accommodation will be provided throughout the recruitment process to applicants with disabilities or who require assistance.
Pay: $75,000.00-$85,000.00 per year
Benefits:
- Discounted or free food
- Extended health care
- Life insurance
- On-site parking
- Paid time off
Application question(s):
- Do you have a minimum of 7 years of progressive culinary experience, including leadership roles?
- Do you have a culinary diploma, apprenticeship or Red Seal Certification?
- Do you have experience in cost control, purchasing, and inventory management?
- Do you have experience in leading a large, diverse culinary team?
Work Location: In person
