Senior Sous Chef | The Chase

Chase Restaurant Group; Toronto; On-site; CAD 70,000 - 80,000; Full time

Job summary

A prominent restaurant group in Toronto seeks a Senior Sous Chef to lead the kitchen and manage daily operations. This role involves collaborating with team members, developing seasonal menus, and maintaining high safety and hygiene standards. Candidates should have at least 2 years of culinary management experience, strong leadership skills, and a culinary diploma or equivalent experience. The position offers a competitive salary and benefits.

Benefits

Competitive health and dental benefits

Exciting company perks

Qualifications

• 2+ years of culinary management experience in a comparable restaurant.
• Proven experience in a managerial role within the hospitality industry.
• Ability to motivate and inspire a diverse team.
• Knowledge of food safety and hygiene regulations.
• Strong attention to detail.

Responsibilities

• Lead the kitchen team during service to ensure quality and efficiency.
• Collaborate with FOH leadership to ensure seamless guest experience.
• Contribute to the creation of seasonal and feature menus.
• Maintain high standards of hygiene and safety in the kitchen.
• Lead, mentor, and train kitchen staff.

Skills

Culinary management

Leadership

Organizational skills

Food safety knowledge

Ability to work under pressure

Education

Culinary diploma or equivalent experience

Job description

The Chase restaurant, located in the heart of Toronto's business district, is growing our exceptional team. We are looking for industry professionals who are passionate about food and hospitality. We are an enthusiastic and diverse group who believe people are the heart of any business. We ensure a welcoming workplace where our people always feel valued and supported. As a beloved venue of choice for countless celebrations and events, the team at The Chase share a collective mission, to create meaningful experiences for our guests. If you would like to join our team, we would love to hear from you.

ROLE SUMMARY

Reporting to the Executive Chef, the SeniorSous Chef plays a key role in leading the kitchen team and managing heart of house operations.

KEY RESPONSIBILITIES

• Culinary Leadership and Execution : Lead the kitchen team during service to ensure quality, consistency, and efficiency while upholding high standards of presentation, taste and maintaining organized prep and service flow.
• Cross-functional collaboration : Collaborate with FOH leadership and the Chef team to stay aligned on daily menu needs, events, and shift details, ensuring seamless guest experience.
• Menu Development : Contribute to the creation of seasonal and feature menus that showcase local, sustainable ingredients and reflect the restaurants culinary vision.
• Cleaning and Maintenance : Ensure the kitchen is kept clean and organized at all times. Oversee daily and weekly cleaning duties, delegating tasks as needed to maintain high standards of hygiene and safety.
• Team Development : Lead, mentor, and train kitchen staff to foster a positive and collaborative working environment, providing performance feedback, and supporting recruitment and onboarding efforts.
• Inventory and Ordering : Monitor and manage inventory levels. Order supplies as needed and maintain organized, clean storage areas. Implement portion control and proper storage practices to minimize waste.
• Labour and Operations Management : Ensure effective scheduling and team coverage while controlling labor costs and minimizing waste through efficient kitchen operations.
• Health & Safety Compliance : Ensure full compliance with all health, safety, and sanitation regulations, including food handling procedures and equipment maintenance.

REQUIREMENTS

• 2+ years of Culinary management experience in a comparable restaurant
• Proven experience in a managerial role within the hospitality industry, preferably in a high-end restaurant environment.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Knowledge of food safety and hygiene regulations.
• Ability to work well under pressure in a fast-paced environment
• Strong organizational skills and attention to detail.
• Culinary diploma or equivalent experience is an asset.
• Flexibility to work evenings, weekends, and holidays as required.

THE COMPENSATION

The typical hiring range for this position is $70,000 - $80,000 CAD per year. The final compensation will vary based on factors such as job-related knowledge, skills and experience. We also offer competitive health and dental benefits as well as exciting company perks!

The Chase Restaurant Group endeavours to make its recruitment process accessible to any and all users. Reasonable accommodations will be provided, upon request, to candidates throughout the application and selection process.