Senior Sous Chef | Madrina Bar y Tapas

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

Job summary

A leading restaurant corporation in Toronto is seeking an experienced Senior Sous Chef to lead kitchen operations at Madrina Bar y Tapas. The ideal candidate will have a strong culinary background, a passion for Spanish cuisine, and experience in high-volume dining environments. This role involves mentoring staff and continually improving kitchen processes, all while upholding the restaurant's vision.

Benefits

Medical, drug, and dental benefits

$50 cell phone allowance

Career growth opportunities

CASH prize for cooking contests

Field trips to food producers

Awards for outstanding work

Qualifications

• 5-10 years of quality cooking experience in high-volume restaurants.
• 3+ years as a Sous Chef in a similar environment.
• Knowledge of Spanish cuisine is a plus.

Responsibilities

• Lead kitchen operations, ensuring quality and efficiency.
• Coordinate with Executive Chef on menu development.
• Recruit, train, and guide kitchen staff.

Skills

Problem-solving

Leadership

Communication

Passion for food and beverage

Education

Culinary degree/diploma

Job description

Madrina Bar y Tapas and The Distillery Restaurants Corp., creators of Cluny Bistro, El Catrin, Pure Spirits Oyster House & Grill and Distillery Events are seeking an experienced and innovative Senior Sous Chef to work closely with our Executive Chef in leading our team with passion and a love of Spanish cuisine. The ideal candidate is not only an exceptional chef, but a great teacher and mentor with a strong growth mindset. They not only understand that exceptional food is at the heart of hospitality but that they are an ambassador to Toronto's unique food and beverage culture.

Madrina Bar y Tapas is an award-winning Spanish restaurant with recognition in the Michelin Guide. At Madrina, we focus on seasonal products alongside authentic ingredients from Spain to re-imagine a menu that marries innovation and fun with Spanish classics. Our team brings a wealth of hospitality expertise from hotels and fine dining restaurants in Canada, Spain and throughout the world.

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 team,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 Madrina’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 the 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
• Support and drive all HR functions, such as recruitment and onboarding, learning and development, coaching, scheduling, etc.
• 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 5-10 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. Knowledge and experience with Spanish cuisine is a definite asset.
• 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.