Executive Sous Chef

CN Tower; Toronto; Hybrid; CAD 87,000 - 97,000; Full time

Benefits offered by this job

Health

Dental

Vision

Vacation

Employee Family Assistance Program

Short Term Disability

Long Term Disability

Pension

Life

AD&D

CN Tower tickets after 3 months

Food and Retail discounts

Uniform provided and laundered

Job summary

The CN Tower is seeking an Executive Sous Chef in Toronto to lead and drive culinary excellence across multiple venues. Reporting to the Executive Chef, you will coach sous chefs, manage budgets, and ensure safety and quality to deliver exceptional guest experiences.

This role emphasizes menu innovation, cost control, scheduling, and collaboration with sales for events, while maintaining strong supplier relationships and brand standards.

Qualifications

• Five to seven years of related management experience in high-volume establishments.
• Strong understanding of kitchen procedures and processes.
• Experience in a unionized environment is an asset.
• Pastry operations oversight is an asset.
• Red Seal Endorsement (RSE) is an asset.
• Bilingualism (English/French) is an asset.

Responsibilities

• Lead kitchen operations across multiple venues with focus on quality and guest experience.
• Provide leadership and coaching to Sous Chefs and kitchen teams.
• Ensure food safety, health and safety, hygiene and standards.
• Develop innovative menus with the Executive Chef aligned to business goals.
• Oversee purchasing, inventory, supplier relationships and costs.
• Manage budgets and oversee capital projects to maximize profitability.
• Plan workforce, scheduling and labor utilization.
• Collaborate with Sales and Marketing for catering and events.
• Represent CN Tower at Food and Beverage events.

Skills

Leadership

Staff management

Food safety

Menu development

Budgeting

Kitchen operations

Communication

Education

Culinary degree or equivalent

Job description

Salary Range: $87,000.00 To $97,200.00 Annually

Job Title: Executive Sous Chef

Employment Status:Full-Time

Vacancy Status:Replacement

Position Summary

Reporting to the Executive Chef, the Executive Sous Chef provides overall leadership and strategic direction, while developing recommendations for continuous improvement and overall profitability of the Kitchen operations at the CN Tower. This role supports exceptional guest experiences, drives culinary innovation, ensures operational excellence, and leads a large team in delivering high-quality food and service standards.

Key Responsibilities

• Lead kitchen operations across multiple food service venues, ensuring exceptional food quality, consistency, and guest experience.
• Provide leadership, coaching, and direction to Sous Chefs and kitchen teams to achieve operational excellence.
• Ensure compliance with food safety, health and safety, hygiene, and operational standard
• Partner with the Executive Chef to develop innovative, market-leading menus that align with business objectives and guest expectations.
• Oversee the implementation and training of kitchen employees on new menu offerings and recipes.
• Monitor industry trends and recommend enhancements to menu offerings and dining experiences.
• Collaborate with Sales and Marketing teams to support catering, special events, and client-driven menu development.
• Host and represent the CN Tower at Food and Beverage events for the purpose of networking
• Develop, monitor and oversee the budgets, including capital budgets to meet departmental operating objectives and maximize profitability with oversite from the Executive Chef
• Maintain labour and food costs while identify opportunities to improve profitability, increase revenue, and optimize menu performance.
• Oversee food purchasing and inventory controls to maintain product quality, availability, and cost effectiveness.
• Develop and maintain strong supplier relationships while sourcing quality products
• Ensure inventory management practices support food safety, freshness, and waste reduction goals.
• Provide leadership and guidance in all employee relations and corrective actions matters, ensuring compliance with the Collective Agreement and company policies.
• Manage workforce planning, scheduling, and labour utilization to support operational and financial objectives.
• Partner with Human Resources on recruitment, employee relations, training, and performance management initiatives.

Qualifications

• A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred
• Five (5) to seven (7) years of related management experience, managerial/leadership in a high volume, quality establishments providing similar service with demonstrated supervision and management of employees and Sous Chefs
• Comprehensive understanding and familiarity with kitchen procedures and processes are required
• Experience working within a unionized environment is an asset
• Strong understanding of pastry arts, production techniques, and industry trends, with the ability to oversee pastry operations is an asset
• Red Seal Endorsement (RSE) is an asset
• Bilingualism (English/French) is an asset

Recruitment range: $87,000 - $97,200

Short Term Incentive Plan Target: Performance-based incentive up to 10% of eligible earnings

Benefits: Health, Dental, Vision, Vacation, Employee Family Assistance Program, Short Term Disability, Long Term Disability, Pension, Life, Accidental Death and Dismemberment. Complimentary CN Tower tickets after 3 months, Food and Retail discounts, Uniform provided and laundered

*The recruitment range provided reflects the expected compensation for this role. Actual compensation will be determined based on the successful candidate's skills, experience, education, and other job-related factors.