Sous Chef - The Queen's Cue & Boars Head Pub job

The Queen's Cue and Crescent Hotels & Resorts are distinguished hospitality entities renowned for delivering exceptional guest experiences and fostering a vibrant workplace culture. As part of a dynamic team of hospitality professionals, these establishments emphasize the celebration and encouragement of their associates, recognizing them as the true stars behind their success. The Queen's Cue, a Marriott Tribute Portfolio Hotel, alongside the heritage-inspired Boar's Head Pub, offers a boutique environment where local flavors and innovative dining experiences converge. Crescent Hotels & Resorts are deeply committed to their employees' well-being, providing extensive health and wellness programs, comprehensive learning and development initiatives, and attractive travel discounts that nurture the adventurous spirit of their team members. This commitment positions these organizations as employers of choice where individuals are invited to bring their authentic selves to work, supported by a culture that champions inclusion and growth.

The role of Junior Sous Chef at The Queen's Cue and Boar's Head Pub is a pre-opening opportunity pivotal in shaping the culinary identity of this boutique property. This position commands an individual with a creative culinary vision, capable of leading in a fast-paced yet culturally rich environment. The Junior Sous Chef will work directly under the Executive Chef to develop and execute menus and specials that both celebrate Stratford’s notable local flavors and appeal to the discerning tastes of a diverse clientele. This role extends beyond kitchen duties to include significant leadership and mentorship responsibilities, overseeing day-to-day operations spanning multiple outlets, including the pub, lobby lounge, and banquet services. The ideal candidate will have the agility to manage various shifts, including evenings and weekends, while actively participating in the hotel’s Manager-on-Duty rotations to support broader operational goals. A salary range of $48,000 to $52,000 per annum is offered, complemented by a robust benefits package and prospects for professional advancement within a supportive and inclusive workplace. This junior leadership role is crucial in establishing service standards, operational efficiency, and a culinary experience that aligns with the hotel’s premium branding and guest expectations. Strong communication and collaboration skills are essential, particularly in harmonizing front-of-house and back-of-house operations to deliver seamless service. Candidates passionate about meaningful contribution to culinary innovation and team mentorship will find this position both challenging and rewarding, set within a company that values diversity, equity, and inclusion as foundational principles.