Oakwood Resort in Grand Bend in recruiting a Sous Chef. This is a full time position, and not seasonal. Must be experienced in banqueting and restaurant service. Cooking from scratch experience also required. Reply via email with resume.


  • To ensure all menu items are consistently prepared in accordance to the specifications of the Executive Chef
  • To ensure superior quality and freshness of all menu items prepared by all kitchen staff
  • To ensure proper stock rotation of deliveries and food in production
  • To participate in the creation of new menu items and daily features
  • To ensure daily features are correctly cost and portion controlled
  • To report inferior (poor quality) product to Executive Chef for credit or re-ordering from suppliers
  • To clean and organize store rooms, fridges and freezers ensuring proper rotation of product (FIFO) par s tocks are maintained and items needed to order are brought to the attention of the Executive Chef
  • To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
  • To assist in staff training and development with emphasis on culinary skills, quality of product and pleasing presentation of dishes
  • To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the Oakwood Resort
  • To ensure all documents are collected and given to the Executive Chef for immediate processing
  • To constantly update your knowledge and skills for the good of the Oakwood Resort and the profession
  • To conduct one’s self at all times with the standards of the Canadian Society of Chefs and Cooks
  • To ensure a clean and organized work environment with emphasis on safe food handling as set forth by the Regional Health department with emphasis on H.A.C.C.P handling and procedures
  • Ensure food and equipment are properly handled and stored
  • To adhere to all Oakwood Resort Policies and Procedures
  • No horse play or foul language with coworkers or guests
  • No playing with and/or abusing food and beverage products
  • No usage of kitchen equipment without supervision or training
  • To report any staff member disobeying or not following Oakwood Resort company policies
  • To report any lost or stolen merchandise to the Executive Chef
  • To assist and/or supervise buffet and event setups and tear downs
  • To ensure food and equipment is properly handled and stored
  • To hold daily briefings with the Executive Chef for updates and work assignments
  • To read, understand and organize Banquet and Event Order sheets on a daily basis
  • To foster a team environment by helping where necessary with other Oakwood Resort departments
  • To effectively accomplish any reasonable request made by the Executive Chef or other department head
  • To meet or exceed all of the specific objectives or tasks set forth in the most recent job description
  • To represent the Oakwood Resort and the standards of the Executive Chef to the best of abilities
  • Promote and maintain a safe and healthy work environment by adhering to the legislation set out by Occupational Health and Safety, including
  • Performing workplace inspections, employee safety observations
  • Conducting information sessions, incident investigations, employee training
  • Correcting substandard acts or conditions
  • Commending employee and supervisor health and safety performance
  • Assist with other related duties, as required
  • As an Oakwood employee, responsible for the ongoing general appearance of the Resort property. This entails allocating found garbage in the appropriate areas.


  • Red Seal Certification
  • College Diploma in Food & Beverage Program

Specialized Knowledge:

    • Must have experience and be proficient in both a la carte and production cooking
    • Excellent interpersonal and communication skills
    • Must be effective supervisor, trainer, administrator and team player with strong leadership and organizational skills
    • Must be innovative, detail oriented and quality conscious


  • 5-10 years of experience cooking in similar environment
  • 2-3 years Supervisory experience

If you are interested – please apply to:

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