he Clayfield is a new 102-room luxury boutique hotel opening in Niagara-on-the-Lake and part of the Unbound Collection by Hyatt. The hotel will deliver a highly personalized, refined guest experience grounded in calm luxury, craftsmanship, and a strong sense of place, with dining and gathering playing a central role in that vision.
The Clayfield has partnered with Ascari Hospitality Group for all food & beverage operations including Terrain Restaurant, lobby lounge, Terrace, in-room dining, banquets, and off-site catering.
Ascari Hospitality Group is seeking a Jr Sous chef. Reporting to the Executive Chef, this role is responsible for the overall leadership, operation and performance of all food production and execution for Terrain restaurant, including in-room dining.
About Us
Located amongst the vineyards of Niagara on the Lake in the heart of Ontario’s wine country, our boutique hotel restaurant offers an intimate casual fine-dining experience. We will be a wine country restaurant that focuses on the local produce of Niagara and offering the best of the seasons. Approachable yet refined, the cuisine will be a thoughtful expression of the best that this region has to offer. We will be building a team of energetic and professional cooks who will be executing this vision everyday. We’re looking for a leader who is ready for the challenge.
Job Title: Jr Sous chef
Reports To: Chef De Cuisine / Executive Chef
Job Summary:
The Jr Sous Chef is the second-in-command in the kitchen, responsible for assisting the Chef De
Cuisine with daily operations, supervising kitchen staff, ensuring food quality, and maintaining
high standards of hygiene and efficiency. This role involves creativity, leadership, and strong
organizational skills to ensure the smooth running of all kitchen activities.
Key Responsibilities:
Assist the Sous Chef in planning and directing food preparation and culinary activities
Oversee Daytime culinary operations including high end breakfast offerings
Support Chef de partie and station chefs in daily duties ensuring standards and quality is
met
Ensure all dishes are prepared to the highest quality standards and served in a timely
manner
Assist in testing new menu items and recipes
Manage inventory, order supplies, and minimize food waste
Maintain compliance with health and safety regulations and food hygiene standards
Train, mentor, and evaluate kitchen staff performance
Maintain the ethos and values of Terrain restaurant among the staff
Work as a hands on leader and have the ability to work in all areas of the kitchen when
needed
Requirements:
Proven experience as a Jr sous chef or 3 years as Sr chef de partie in fine dining high end
establishment
Culinary diploma or equivalent qualification
Strong understanding of cooking methods, local ingredients, kitchen equipment, and
hygiene standards
Excellent leadership and communication skills
Ability to work well under pressure in a fast-paced environment
Time management and organizational skills
Creativity and passion for the culinary arts
Knowledge of food and wine pairing is an asset
Working Conditions:
Fast-paced kitchen environment
Flexible hours, including evenings, weekends, and holidays
Standing for long periods
Pay: $58,000.00-$58,001.00 per year
Benefits:
Work Location: In person
