Lead Sous-Chef: Banquets, Menu Development & Team Leadership

WS and Company; Aurora; On-site; CAD 102,053,000 - 116,622,000; Full time

Benefits offered by this job

Free parking available

Parking available

Job summary

Job Bank is seeking a seasoned kitchen lead for a restaurant operation in Aurora, Ontario. The role requires 5+ years of experience, permanent residency or valid work permit in Canada, and a strong track record in supervising cooks and staff.

You will plan menus, estimate costs, and oversee event catering for banquets or special functions. The position is full-time and on-site at a fast-paced restaurant, with responsibilities ranging from food preparation to inventory control and staff training.

Qualifications

• 5+ years of experience in a kitchen or culinary leadership role.
• Must work at the physical location with no remote option.
• Canada work authorization required (permanent resident or valid work permit).
• Experience supervising kitchen staff and coordinating cooks.
• Experience planning menus and coordinating events like banquets.

Responsibilities

• Estimate and manage food costs, inventories and supplier records.
• Supervise kitchen staff and cooks, including training and scheduling.
• Plan menus, prepare complete meals and special dishes for events.
• Instruct staff on food preparation, garnishing and presentation.
• Coordinate with clients for weddings, banquets and special functions.
• Ensure quality standards and compliance with safety guidelines.

Skills

Flexibility

Initiative

Organized

Reliability

Team player

Client focus

Judgement

Time management

Disability benefits

Education

High school diploma

Job description

Job Bank is seeking a seasoned kitchen lead for a restaurant operation in Aurora, Ontario. The role requires 5+ years of experience, permanent residency or valid work permit in Canada, and a strong track record in supervising cooks and staff.

You will plan menus, estimate costs, and oversee event catering for banquets or special functions. The position is full-time and on-site at a fast-paced restaurant, with responsibilities ranging from food preparation to inventory control and staff training.