Sous Chef

JRoss Recruiters; Toronto; On-site; CAD 50,000 - 90,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a passionate Executive Sous Chef to lead a dynamic kitchen team. In this role, you will support the Executive Chef in overseeing daily operations, ensuring high standards of cleanliness and food safety while inspiring your team to deliver culinary excellence. With opportunities for creative input and career advancement, this position offers a collaborative environment where your skills in steak and seafood preparation will shine. Join a respected and expanding hospitality group that values growth and teamwork, and take the next step in your culinary career.

Benefits

Competitive Compensation

Benefits Package

Opportunities for Growth

Collaborative Kitchen Culture

Creative Input

Long-term Career Development

Qualifications

• Experience as an Executive Sous Chef or Chef de Cuisine in high-volume restaurants.
• Strong knowledge of food costing and inventory control.

Responsibilities

• Support the Executive Chef in daily kitchen operations and team management.
• Ensure high standards of cleanliness, food safety, and presentation.

Skills

Leadership

Team Management

Steak Preparation

Seafood Preparation

Food Safety Standards

Culinary Excellence

Education

Culinary Certification

Red Seal Designation

Tools

BOH Systems

Job description

Support the Executive Chef in overseeing day-to-day kitchen operations.

Lead and inspire a team of line cooks and prep staff to ensure consistent quality and execution.

Uphold high standards of cleanliness, food safety, and presentation.

Assist with menu development, daily features, and recipe standardization.

Monitor and maintain food and labour costs, inventory, and supplier relationships.

Train and develop kitchen staff, fostering a culture of collaboration, accountability, and growth.

Act as a hands-on leader, stepping in wherever needed to ensure smooth service and prep.

Requirements

Previous experience as an Executive Sous Chef or Chef de Cuisine in a high-volume, upscale restaurant.

Expertise in steak and seafood preparation, with refined technique and attention to detail.

Strong leadership and team management skills.

Solid knowledge of kitchen operations, food costing, inventory control, and BOH systems.

Culinary certification and Red Seal designation (or working toward it) are assets.

A calm and professional demeanor under pressure, with a passion for hospitality and culinary excellence.

Corporate Culture

Competitive compensation and benefits package.

Opportunities for growth within a respected and expanding hospitality group.

A collaborative and supportive kitchen culture.

Creative input and hands-on involvement in a flagship fine dining concept.

Long-term career development and advancement potential.