Executive Sous Chef: Lead Culinary Innovation & Ops

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

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.