Junior Sous Chef - The Queen's Cue & Boars Head Pub, Marriott Tribute Collection

Horseshoe Bay Resort • Stratford, ON

3d • Onsite

About The Position

The Queen’s Cue, a Marriott Tribute Portfolio Hotel and Boar's Head Pub are seeking an enthusiastic pre-opening Junior Sous Chef to help define the culinary identity of our boutique property. With a full-service, heritage-inspired pub, a cocktail-forward lounge, and flexible meeting and event space, this role will shape a multi-outlet program that blends Stratford’s local flavors with design-forward, independent-minded dining experiences. As our Junior Sous Chef, you will assist the Executive Chef to lead the development and execution of our vision across the Boar’s Head Pub, Lobby Lounge, and Banquet Operations. You will guide the kitchen team in crafting innovative menus and specials that showcase Stratford’s local flavours while delivering memorable dining experiences throughout every outlet. You will collaborate closely with the hotel’s leadership team during pre-opening to prepare each space for launch, help to shape our overall dining identity, and ensure a seamless and successful opening. In this role, you bring a creative and passionate culinary voice to a fast-paced, boutique environment. You excel at mentoring teams, overseeing day-to-day kitchen operations, and upholding exceptional standards of quality and consistency. Flexibility across a variety of shifts - including evenings and weekends - fits well with your lifestyle, and you are confident participating in weekly Manager-on-Duty rotations to support the wider hotel operation.

Requirements

• 2–3 years of experience as a Senior Chef de Partie, or as a Sous Chef in a smaller operation, with demonstrated leadership and kitchen management skills.
• A strong command of kitchen operations, including team scheduling, labour oversight, inventory and ordering processes, and overall cost management.
• A consistent track record of upholding a safe, sanitary, and regulation-compliant kitchen in line with Ontario’s health and safety requirements.
• Proven skill in menu creation and program development, with the ability to design menus that maximize cross-outlet ingredient use, support efficient purchasing, and minimize waste.
• Clear and effective communication skills, with the ability to collaborate seamlessly with FOH and BOH teams.
• The ability to coach, inspire, and lead a culinary team with professionalism and a positive approach.
• A hands-on, engaged leadership style and a desire to contribute meaningfully to the evolution of the restaurant’s culinary vision.

Responsibilities

• Assist the Executive Chef to lead the development and execution of the culinary vision across the Boar’s Head Pub, Lobby Lounge, and Banquet Operations.
• Guide the kitchen team in crafting innovative menus and specials that showcase Stratford’s local flavours.
• Deliver memorable dining experiences throughout every outlet.
• Collaborate closely with the hotel’s leadership team during pre-opening to prepare each space for launch.
• Help to shape the overall dining identity of the property.
• Ensure a seamless and successful opening.
• Mentor teams and oversee day-to-day kitchen operations.
• Uphold exceptional standards of quality and consistency.
• Participate in weekly Manager-on-Duty rotations to support the wider hotel operation.

Benefits

• Competitive hourly wage of $25.00 per hour.
• An exceptional benefit plan for eligible associates and their eligible family members.
• RRSP matching program for eligible associates.
• Flexible scheduling to support work-life balance.
• Discounts at Crescent-managed properties across North America, as well as Marriott Worldwide associate rates for you and your eligible family members.
• A workplace you can be proud of, where you are valued, trusted, and supported by the team.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed