This is an exciting opportunity for a passionate culinary leader to join a growing hospitality operation in Windsor, Ontario, as a Sous Chef. Located within a branded hotel environment and overlooking the Detroit skyline, this operation combines restaurant dining with a strong banquet and events business. This role offers exposure far beyond a traditional Sous Chef position and would suit someone looking to step into a true second-in-command leadership role. Working alongside the Executive Chef, you will play a key role in supporting a high-volume operation that includes a 200-seat restaurant, multiple event spaces, and a fast-paced banquet environment requiring strong leadership, organization, and operational execution. They are seeking a hands-on leader who enjoys being in the kitchen, developing teams, and balancing culinary execution with labour management, inventory control, and operational performance. This opportunity is ideal for someone who thrives in a dynamic environment, enjoys leading from the front, and is excited by the challenge of overseeing a complex operation with significant growth potential.
Salary: $58,000 to $65,000 plus bonus opportunity, gratuities, and benefits.
Description
- Support and oversee day-to-day kitchen operations across restaurant and banquet services
- Work closely with the Executive Chef as a true operational partner and second in command
- Lead, coach, and develop kitchen team members while fostering a positive and accountable culture
- Participate in scheduling, labour management, staffing oversight, and team development
- Support inventory control, food cost management, and operational efficiencies
- Assist with hiring, onboarding, and training initiatives
- Collaborate on menu development, seasonal updates, and customized event offerings
- Ensure consistency in food quality, presentation, and service standards
- Support the execution of multiple events and service periods simultaneously
Requirements
- Previous Sous Chef experience preferred
- Experience within hotels, banquet operations, corporate culinary environments, or other high-volume settings is considered a strong asset
- Strong understanding of labour management and cost controls
- Exposure to inventory management and financial reporting
- Hands-on leadership style with a passion for coaching and developing teams
- Strong organizational skills and ability to manage competing priorities
- Red Seal certification is considered an asset
- Comfortable operating in a fast-paced, high-volume environment
Corporate Culture
- Competitive base salary with bonus opportunity and gratuities.
- Opportunity to join a respected hospitality operation within a dynamic and growing market while gaining exposure to large-scale restaurant and event operations.
- Supportive leadership team and collaborative culture focused on operational excellence, team development, and continued growth.
- Relocation assistance is available, including temporary hotel accommodations while securing long-term housing.
Contact Sara Brown at or submit your resume in confidence below.
CANEAST
Pay: $58,000.00-$65,000.00 per year
Benefits:
- Extended health care
- Flexible schedule
- Paid time off
Ability to commute/relocate:
- Windsor, ON: reliably commute or plan to relocate before starting work (required)
Application question(s):
- Do you have prior experience working as a Sous Chef in a high-volume kitchen environment?
- Have you worked in a hotel, banquet, or large-scale event-driven culinary operation?
- Do you have experience managing labour costs, scheduling, and kitchen staffing?
Work Location: In person
