Posted 4 hours ago
The Sous Chef plays a key leadership role in banquet production and kitchen operations. Working directly under the Executive Chef, this role provides hands-on culinary leadership, drives execution standards, mentors the brigade, and acts as service lead during assigned production cycles.
This position is designed to strengthen the leadership bench of the culinary team and ensure operational continuity, cultural alignment, and excellence in execution.
Core Responsibilities Culinary Leadership & Event Execution
Lead kitchen operations during assigned banquet and event services.
Execute high-volume plated and buffet service with precision timing and presentation consistency.
Coordinate production planning for multi-event days.
Ensure food quality meets established standards across all services.
Oversee large-format plating and service flow during peak execution periods.
Operational Oversight
Collaborate with the Culinary leadershiop team on menu development, costing, and production systems.
Participate in monitoring portion control, food cost performance, and waste reduction initiatives.
Participate in managing inventory and product rotation.
Maintain compliance with Ontario food safety, sanitation, and workplace regulations.
Team Development & Culture
Supervise, mentor, and coach junior chefs, cooks, and stewards.
Model professionalism, composure, and accountability in high-pressure environments.
Reinforce kitchen culture aligned with company values and hospitality standards.
Provide constructive feedback and performance guidance to team members.
Support structured training and onboarding of new hires.
Leadership Continuity
Act as kitchen lead when called upon.
Maintain operational consistency and discipline across services.
Identify performance gaps and proactively implement corrective strategies.
Qualifications & Experience
3–5 years progressive culinary leadership experience in a high-volume banquet, hotel, or event kitchen environment.
Proven ability to lead teams during large-scale plated or buffet service.
Demonstrated experience mentoring and developing kitchen staff.
Strong understanding of production planning and event-based kitchen logistics.
Working knowledge of food costing and inventory systems.
Solid understanding of Ontario health and safety standards.
Leadership Profile
The ideal candidate:
Leads with maturity and emotional intelligence.
Communicates clearly and respectfully.
Maintains high standards without compromising team morale.
Thrives in structured, process-driven environments.
Demonstrates accountability and ownership.
Working Environment
Fast-paced banquet and event setting.
Evening, weekend, and holiday shifts required.
Extended periods of standing and active production.
Seasonal fluctuations in event volume.
This role offers the opportunity to contribute meaningfully to the development of kitchen systems, menu expansion initiatives, and long-term culinary leadership growth within the organization.
