Key Responsibilities
Assist the Executive Chef in managing daily kitchen operations
Ensure all food is prepared and presented according to established standards
Supervise, train, and motivate kitchen staff to maintain high performance
Maintain consistency in food quality, taste, and presentation
Monitor inventory levels, assist with ordering, and control food costs
Ensure compliance with food safety, sanitation, and health regulations (e.g. HACCP, local health codes)
Schedule kitchen staff and assist with labor cost control
Step in to lead the kitchen in the absence of the Executive Chef
Participate in menu development, tastings, and recipe costing
Handle guest feedback related to food quality professionally and promptly
Maintain a clean, organized, and safe kitchen environment
Qualifications & Requirements
Minimum 3–5 years of experience as a Sous Chef or Senior Sous Chef
Proven experience in a high-volume or high-end kitchen environment
Strong leadership and team management skills
Solid knowledge of cooking techniques, kitchen operations, and food safety
Ability to work under pressure in a fast-paced environment
Excellent time management and organizational skills
Availability to work flexible hours, including evenings, weekends, and holidays
Culinary diploma or equivalent professional experience preferred
Food Handler Certification required (Ontario)
