Sous Chef

RA; Toronto; On-site; CAD 61,000 - 75,000; Full time

Job summary

RA is seeking a Sous Chef in Toronto to lead kitchen operations, prep and cook according to recipes, and supervise food-service staff. The role requires strong banquet and high-volume production experience, plus strong communication and leadership skills.

The position involves daily menu execution, inventory oversight, and ensuring sanitation and quality standards are met. Collaborative team player with the ability to handle peak service times is essential.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).

Responsibilities

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Demonstrate complete understanding of daily menu items.
• Keep up with peak production and service hours.
• Able to work independently and collaboratively in a team environment.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Skills

Culinary supervision

Team leadership

Food safety

Banquet knowledge

Education

Post-secondary education in culinary or related studies

Tools

Microsoft Office

Job description

Description

The salary for this position is $68,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy.

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Now, if you were to come on board as our Sous Chef we’d ask you to do the following for us:

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Demonstrate complete understanding of daily menu items.
• Keep up with peak production and service hours.
• Able to work independently and collaboratively in a team environment.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Think you have what it takes to be one of ourSousChefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).