sous-chef

La Luce Ristorante; Toronto; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Other benefits

Job summary

La Luce Ristorante is seeking a skilled Sous-chef to join our on-site kitchen team. The role requires 3–5 years of experience in professional kitchens and fluent English for clear communication in a fast-paced environment.

The successful candidate will oversee kitchen operations, supervise cooks, plan menus, and ensure high quality in food preparation and presentation at our restaurant location in Toronto, Ontario. This position emphasizes leadership, staff training, and cost control.

Qualifications

• Fluent English and ability to communicate in a bustling kitchen.
• Minimum education: College/CEGEP.
• Experience: 3–5 years in professional kitchens.
• On-site role at a restaurant.

Responsibilities

• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Skills

English

Education

College/CEGEP

Job description

Overview

Languages: English

Education

• College/CEGEP

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Restaurant

Ranks of chefs

• Sous-chef

Responsibilities

• Maintain records of food costs, consumption, sales and inventory
• Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook meals or specialty foods
• Plan menus and ensure food meets quality standards
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food

Benefits

Other benefits