Sous Chef - Club de Golf Rosemere Fontainebleau

The Rosemere-Fontainebleau Golf Club is Hiring! Sous Chef As the Sous Chef you are an essential component to our pursuit of customer service excellence. Your main responsibilities will be the preparation and production of high quality food but your other duties will include continuous hands-on training of all kitchen team members, menu planning and recipe costing, as well as efficient purchasing, receiving, food storage and inventory control procedures. Job Responsibilities This position will take the leadership role in preparation and production of all food requirements for our varied daily functions Predominantly responsible for the leadership and guidance of a 4-5 persons team responsible for preparing all food requirements and completing the daily cooking process for members and private functions Responsible for organizing and providing all food items for the halfway house and beverage cart Assist with the continuous hands-on training of all kitchen team members, focused on providing consistently high quality food and value Assist with menu planning and recipe costing as required Assist with the maintenance of efficient purchasing, receiving, food storage and inventory control procedures Ensure all kitchen team members are correctly trained according to municipally approved food handling procedures Achieve and maintain full compliance with all regulatory health and safety codes in food preparation areas Complete all standard requirements of ClubLink health & safety training and maintain a strong work place health and safety environment Actively participate in joint health and safety committee (JHSC) meetings Complete certification on WHMIS policies and procedures Excellent customer relations and service skills Qualifications Technical training at the highest level of culinary arts, supported by professional qualifications Minimum of 3-5 years’ experience in a wide variety of food & beverage operations, with a proven track record in similar high-class establishments (previous work experience in a comparable position will be an asset) Proven performance with cost controls Self motivated, innovative problem solver, with proven leadership and communication skills Excellent customer relations and service skills Additional Details This is a full-time seasonal role. Must be able to work a variety of shifts including evenings and weekends. ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink

Lead the preparation and production of high-quality food for daily functions and private events. Manage a kitchen team of 4-5 people while overseeing inventory, purchasing, and health and safety compliance.

Requires technical training in culinary arts and 3-5 years of experience in high-class food and beverage operations. Candidates must demonstrate strong leadership, cost control performance, and a commitment to safety standards.

• Customer servicePreferred
• Food safetyPreferred

Identified from the job description. Confirm important requirements above.

• Culinary Arts
• Menu Planning
• Recipe Costing
• Inventory Control
• Team Leadership
• Food Safety
• Purchasing
• Customer Service
• Staff Training
• WHMIS
• Health & Safety Compliance

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation
• Manufacturing

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 6, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level