Senior Sous Chef | Cluny Bistro

The Distillery Restaurants Corp; Toronto; On-site; CAD 76,000; Full time

Job summary

Join a vibrant culinary team at a renowned restaurant in Toronto's Distillery District as a Senior Sous Chef. This role offers a unique opportunity to lead a passionate kitchen team, innovate menu ideas, and ensure operational excellence in a high-volume environment. With a commitment to career growth and a supportive work culture, you'll work closely with experienced chefs and participate in exciting culinary competitions. If you have a genuine passion for cooking and hospitality, this is your chance to thrive in a dynamic and inclusive setting that values creativity and teamwork.

Benefits

Medical, drug and dental benefits

$50 cell phone allowance

Unique management dining program

Career growth opportunities

CASH prize contests

Field trips to food producers

Prizes for outstanding work ethic

Qualifications

• 8-10 years of quality cooking experience in high-volume environments.
• Experience as a Sous Chef for at least three years.

Responsibilities

• Lead kitchen operations and inspire team members daily.
• Monitor processes to ensure efficiency and safety.
• Conduct recruitment, training, and performance management.

Skills

Culinary Skills

Leadership

Problem Solving

Communication

Team Management

Education

Culinary Degree/Diploma

Job description

Cluny Bistro and Boulangerie, part ofThe Distillery Restaurants Corporation, creators of El Catrin, Pure Spirits Oyster House & Grill, Madrina Bar y Tapas, District Pizzaand Distillery Events, is actively seeking an engaged SENIORSOUS CHEFto join our Back of House Team!

Our beautiful Cluny Bistro and Boulangerie is located in theDistillery Historic District, one of North America's most exciting art and shopping destinations and home to some of the top-ranked restaurants in the City of Toronto.

Our Senior Sous Chefhas proven track records of cooking and leading in demanding, high-volume environments with demonstrated progressive growth. The idealcandidate will be experienced and comfortable with all facets of restaurant kitchen management, includinghiring, scheduling, training, development and coaching. DRC Senior Sous Chefs manage their teams to success with ahands-on approach and are expected to lead with consistency, passion and humility.

Please note: You must already have legal permission to work in Canada to be considered for this role.

What you'll experience with The DRC:

• FAIR COMPENSATION. $76,000.00 annual salary.
• Medical, drug and dentalbenefits.
• $50 cell phone allowance and a unique management dining program.
• CAREER GROWTH. Learn under the guidance of the DRC’s talented Executive Chef at Cluny, Taylor McMeekin,and Chef Tim Miles, our Director of Culinary.
• CONTESTS. Greatest Dish Challenge: A monthlycooking competition open to all DRC cooks with a CASH prize. This is also a great opportunity to challenge yourself and have a panel of DRC Executive Chefs to try your food.
• TRIPS.Yes, you read that right – field trips!Selected employees get the chance to visit artisan food producers, cooking demos, farms andsuppliersto educate and inspire.
• GOLDEN TICKETS. AKA more cool prizes awarded to team players that arerecognized for their outstanding work ethic.

What you’ll be doing:

• Communicate Cluny’s vision to all team members and leadby example; and reinforcethe DRC’s mission and prioritiesdaily; inspiretheir team with their exciting vision for the future.
• Bring fresh ideas to improve process andprocedures, as well as ideas for menu development andinnovation to Executive Chef and team.
• Consistently monitorkitchen operations processes and systems to ensure efficiency, cleanliness, best practices and safety.
• Buildand maintainstrong collaborative relationships with fellow chefs and Front of House management alike.
• Supporteveryleveloforderingandreceiving,maintainingproductparlevels,ensuring FIFOrotation and safe storage
• Maintainand buildrelationships with vendors and suppliers
• Supportand createa culture that is centred around a healthy and happy employee experience and a genuine passion for industry, cooking, hospitality, food and beverage
• Demonstrate a high degree of personal integrity in every leadership decision
• Conduct recruitment and selection, training and development initiatives as well as performance management and employee coaching
• Other duties as assigned

What you’ll bring to the kitchen:

• EXPERIENCE. You have at least 8-10 years of quality cooking experience with demonstrated progressive growth in a demanding, high-volume restaurant environment. Your growth has already progressed to Sous Chefin a similar environment for at least three years.
• FORMAL EDUCATION OR ON-THE-JOB LEARNING. You have a Culinary degree/diploma and/or the equivalent in education and experience.
• A GROWTH MINDSET. You’re constantly open to learning, coaching and career growth.
• PASSION. You have a genuine passion for the industry, cooking, hospitality and food and beverage.
• SOLUTIONS. You are a strong problem solver with an insatiable desire toimpact performance, always looking for opportunities to improve!
• LEADERSHIP. You’re an exceptional leader with great relationship-building and communication skills.

The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process. We encourage and welcome candidates with disabilities to apply for job opportunities with us. Please note that accommodations throughout each stage of the DRC’s recruitment process are available upon request.

The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.