Senior Sous Chef | Pure Spirits Oyster House and Grill

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

Job summary

Join a dynamic and innovative culinary team as a Senior Sous Chef in a vibrant restaurant located in Toronto's Distillery Historic District. This role offers the opportunity to lead a passionate team in a high-volume kitchen, where creativity and collaboration are at the forefront. With a focus on continuous growth and development, you'll work closely with experienced chefs, participate in exciting culinary competitions, and engage in unique learning experiences. If you have a genuine passion for cooking and hospitality, and a desire to make a significant impact in a renowned culinary setting, this position is perfect for you.

Benefits

Medical, drug, and dental benefits

$50 cell phone allowance

Unique management dining program

Career growth opportunities

Monthly cooking competition with cash prizes

Educational trips to artisan food producers

Qualifications

• 8-10 years of quality cooking experience in high-volume environments.
• At least three years as a Sous Chef in a similar setting.

Responsibilities

• Lead kitchen operations and inspire team members with a clear vision.
• Monitor efficiency, cleanliness, and safety in kitchen operations.
• Conduct recruitment, training, and performance management.

Skills

Restaurant Kitchen Management

Leadership

Problem Solving

Menu Development

Communication

Education

Culinary Degree/Diploma

Job description

Pure Spirits Oyster House and Grill - Senior Sous Chef Job Description

Pure Spirits Oyster House and Grill, part of The Distillery Restaurants Corporation, creators of El Catrin Distilleria, Cluny Bistro and Boulangerie, Madrina Bar y Tapas, District Pizza, and Distillery Events, is actively seeking an engaged Senior Sous Chef to join our Back of House Team!

Our historic Pure Spirits Oyster House and Boulangerie is located in the Distillery Historic District, one of North America's most exciting art and shopping destinations, and home to some of the top-ranked restaurants in Toronto.

Role Overview: The Senior Sous Chef has a proven track record of cooking and leading in demanding, high-volume environments with demonstrated progressive growth. The ideal candidate will be experienced and comfortable with all facets of restaurant kitchen management, including hiring, scheduling, training, development, and coaching. DRC Senior Sous Chefs manage their teams with a hands-on approach and are expected to lead with consistency, passion, and humility.

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 annual salary.
• Medical, drug, and dental benefits.
• $50 cell phone allowance and a unique management dining program.
• Career Growth: Learn under the guidance of the DRC’s talented Executive Chef at Pure Spirits, Jason McLaren, and Chef Tim Miles, our Director of Culinary.
• Contests: Greatest Dish Challenge: a monthly cooking competition open to all DRC cooks with a cash prize, providing an opportunity to challenge yourself and have your food tried by a panel of DRC Executive Chefs.
• Trips: Selected employees get the chance to visit artisan food producers, farms, and suppliers for educational and inspirational experiences.
• Golden Tickets: Rewards for team members recognized for their outstanding work ethic.

What You'll Be Doing:

• Communicate Pure Spirit’s vision to all team members, lead by example, and reinforce the DRC’s mission and priorities daily. Inspire your team with an exciting vision for the future.
• Bring fresh ideas for process improvements, menu development, and innovation to the Executive Chef and team.
• Monitor kitchen operations to ensure efficiency, cleanliness, best practices, and safety.
• Build and maintain strong collaborative relationships with fellow chefs and Front of House management.
• Support ordering, receiving, maintaining product levels, and ensuring FIFO rotation and safe storage.
• Maintain and develop relationships with vendors and suppliers.
• Create a culture centered around a healthy, happy employee experience and a passion for industry, food, and hospitality.
• Demonstrate personal integrity in leadership decisions.
• Conduct recruitment, training, performance management, and coaching initiatives.
• Perform other duties as assigned.

What You’ll Bring to the Kitchen:

• Experience: 8-10 years of quality cooking experience with progressive growth in high-volume restaurant environments. At least three years as a Sous Chef in a similar setting.
• Formal Education or On-the-Job Learning: Culinary degree/diploma and/or equivalent experience.
• Growth Mindset: Open to continuous learning, coaching, and career development.
• Passion: Genuine enthusiasm for the industry, cooking, and hospitality.
• Solutions: Strong problem-solving skills with a desire to improve performance.
• Leadership: Exceptional leadership with excellent relationship-building and communication skills.

The DRC is committed to inclusive, barrier-free recruitment and encourages applications from candidates with disabilities. Accommodations are available upon request throughout the recruitment process.