Events East

THE ORGANIZATION:

At Events East Group, we proudly manage and operate the Halifax Convention Centre, Scotiabank Centre and Scotiabank Centre Box Office. Our people and our community make us the favoured event destination for our guests. Whether we're attracting large delegations or hosting an elite group of athletes for an international competition, we are a catalyst for new opportunities and connections between Nova Scotia and the world.

THE POSITION:

Events East Group is now inviting applications for the position of Chef Tournant with our Culinary team.

Reporting to the Department Chef, the Chef Tournant is a senior culinary professional who can work independently to prepare food products and help maintain consistency and quality across various kitchen areas. This position oversees the daily work of developing team members offering guidance and mentorship to ensure work is completed accurately and on time. This role requires advanced culinary knowledge, adaptability, and a commitment to high-quality preparation and food safety in a fast-paced environment. Flexibility is essential, as shift scheduling is based on events and operational needs.

THE DUTIES AND RESPONSIBILITIES:

Operations:

• Support the setup, maintenance, operation, and removal of food presentation and service areas, ensuring cleanliness, organization, and efficient management to deliver high-quality guest experience.
• Reinforce service expectations, collaborating with the Department Chef to plan resources and proactively distribute work responsibilities equitably and appropriately throughout the shift.
• Check work completeness and provide guidance to developing team members, escalating complex issues to the Department Chef.
• Maintain up-to-date knowledge of all menu items, including recipes, preparation methods, presentation standards, and allergen and dietary protocols to ensure safe and accurate food preparation.
• Prepare food items that consistently meet quality and presentation standards aligned with organizational and event requirements.
• Adhere to organizational procedures, recipes, and schedules to ensure timely and consistent food production.
• Maintain cleanliness and sanitation standards in all food preparation and service areas following organizational and regulatory requirements.
• Maintain an organized, efficient flow of production, adapting to changes in volume, menu, and operational demands.
• Support waste reduction and sustainability initiatives by using ingredients and resources mindfully.
• Respond to all guest requests with a service-first mindset and communicate any guest needs or changes to the appropriate leader in a timely manner.
• Use and maintain equipment and tools safely adhering to operational standards, reporting any issues or repair needs to the Department Chef.
• Assist with the safe handling, movement, and organization of culinary materials and equipment to support operational efficiency.
• Support inventory management practices by monitoring supplies, maintaining storage standards, and following procedures to ensure product quality and availability.
• Lead by example and promote consistent communication, collaboration, and organizational values within the team.
• Maintain professional conduct, including reliability, readiness to work, and adherence to personal hygiene and grooming standards.
• Perform other duties as required.

Training & Development:

• Obtain and maintain all certifications required by the organization and applicable regulations to support operational readiness.
• Engage in learning opportunities including rotational assignments within the culinary department to support ongoing development and adaptability to operational needs.
• Support continuous improvement by adopting new methods, technologies, and practices to enhance operational effectiveness.
• Contribute thoughtfully to team discussions, training opportunities, and departmental initiatives to support a collaborative and effective work environment.
• Support the onboarding of new team members by sharing essential practical knowledge and assisting Department Chefs with initial training.
• Facilitate the development of team members by acting as a mentor, demonstrating techniques, and offering informal guidance during daily kitchen operations.

Health & Safety:

• Adhere to all departmental standards, guidelines, and procedures to ensure the safety of oneself, team members, and guests.
• Report safety hazards, near misses, and incidents promptly, taking appropriate action to address hazards when safe, and actively participating in the investigation process.
• Wear, use, and ensure the appropriate use of Personal Protective Equipment (PPE) as required, reporting any violations or damaged PPE within the team or onsite.

THE PERKS AND BENEFITS:

• Vacation time as per the UNIFOR Local 4005 Collective Agreement
• Paid sick and personal days
• Uniforms and PPE provided as per the UNIFOR Local 4005 Collective Agreement
• Employee and Family Assistance Program (EFAP) available through Telus Health
  • Discounts
  • Free counselling services
  • Resources available for personal life needs
• Health Plan available as per the UNIFOR Local 4005 Collective Agreement
• Participation in a Capital Accumulation Plan as per the UNIFOR Local 4005 Collective Agreement
• 13 paid holidays or holiday pay as per the UNIFOR Local 4005 Collective Agreement
• Paid bereavement leave as per the UNIFOR Local 4005 Collective Agreement
• Discounted transit bus pass through SmartTrip
• Discounted gym membership at Goodlife Fitness

THE PROFESSIONAL REQUIREMENTS:

Pre-Requisites:

• Clean safety record and satisfactory attendance record.
• Successfully meets the performance standards of the previous role.

Education and Experience:

• Cook or Baker Red Seal Certification (based on assigned culinary department) from a recognized interprovincial agency or international equivalence.
• 5+ years' experience in high-volume culinary or pastry production (based on assigned culinary department).
  • Competencies in fine dining is considered an asset.
  • Experience preparing international cuisine is considered an asset.
• 1+ years of experience in a mentorship, supervisory, or senior role, including training junior staff and managing kitchen operations.
• Demonstrated ability to communicate effectively in written and spoken English.

Events East is committed to a workforce that is free of discrimination, values diversity and is representative, at all job levels, of the people we serve. We encourage applications from qualified African Nova Scotians, racially visible persons, women in non-traditional positions, persons with disabilities, Indigenous persons, and persons from the 2SLGBTQIA+ community. We encourage applicants to self-identify.

During the recruitment process, applicants have the right to request an accommodation. Any applicant invited to participate in testing or an interview and who requires an accommodation should discuss their needs, in confidence, with the Recruiter when selected.

START DATE: This position will start after August 20, 2025

TO APPLY: Apply via Career Beacon.

APPLICATION DEADLINE: This is a bargaining unit position represented by UNIFOR Local 4005. This position is classified as "Chef Tournant" and is paid as such as per the Collective Agreement. As this is a bargaining unit position, hiring is initially restricted to current employees represented by the UNIFOR Local 4005 Union for the first fourteen (14) days after the position is posted. Applications from people not represented by UNIFOR Local 4005 will be reviewed for consideration after August 23, 2025.

We thank all applicants for their interest, however only those selected for an interview will be contacted.

For further information, please visit our website at www.eventseast.com