Lead Italian Kitchen Sous Chef | High-Volume, Open Kitchen

Eataly; Toronto; On-site; CAD 55,000 - 60,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Paid Time Off

Paid Parental Leave

RRSP

Free family meal daily

Discounts at Eataly

Classes on products and ItalianCuisine

Referral bonus program

Job summary

Eataly in Toronto seeks a dedicated Sous Chef to lead high-volume open kitchen operations and ensure authentic Italian cuisine. You will supervise food preparation, assist with menu planning, train cooks, and uphold safety, quality and speed standards while managing costs and coordinating with front-of-house teams.

The role requires 3+ years in back-of-house, including 1+ year in management, strong communication and knife skills, and advanced computer skills.

Qualifications

• 3+ years of back of house experience, including 1+ year of management experience.
• Good communication skills.
• Excellent knife skills and finger dexterity to use small tools and utensils adeptly; Advanced computer skills.

Responsibilities

• Supervises and coordinates activities related to food preparation, kitchen and storage areas
• Participates in menu planning and actively manages food production
• Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met
• Informs front of house personnel of menu changes, specials and shortages
• Requisitions and apportions food items and utilizes food surpluses to control food costs
• Assists with scheduling and payroll processing as requested
• Documents, investigates, escalates and resolves employee or guest incidents
• Performs other duties as required or assigned

Skills

Communication skills

Knife skills

Computer skills

Education

Bachelor’s Degree or degree from post-secondary culinary arts program preferred

Job description

Eataly in Toronto seeks a dedicated Sous Chef to lead high-volume open kitchen operations and ensure authentic Italian cuisine. You will supervise food preparation, assist with menu planning, train cooks, and uphold safety, quality and speed standards while managing costs and coordinating with front-of-house teams.

The role requires 3+ years in back-of-house, including 1+ year in management, strong communication and knife skills, and advanced computer skills.