Sous Chef - Marigolds & Onions

Proof Of The Pudding; Canada; On-site; CAD 60,000 - 75,000; Full time

Benefits offered by this job

Generous benefits package

Fair recruitment process

Job summary

Marigolds and Onions in Toronto is seeking a Sous Chef to support the Executive Chef in daily kitchen operations. You will oversee food preparation, maintain high quality, and mentor the culinary team to ensure consistency.

Strong leadership and communication skills are essential, with the ability to manage PM shifts and weekend mornings. A culinary degree and Food Handler’s Certificate are preferred qualifications by the hiring team.

Qualifications

• Culinary degree/diploma is an asset; advanced training preferred.
• Minimum of 3 years Sous Chef experience required.
• Food Handler’s Certificate required.
• Experience leading a team of chefs and coordinating staff.
• Excellent interpersonal and communication skills.
• Organizational, administrative and leadership abilities.
• Aspiring to become an Executive Chef.

Responsibilities

• Collaborates with the Executive Chef in day-to-day kitchen operations.
• Ensure efficient food production and adherence to quality standards.
• Train, mentor and develop culinary staff alongside the Executive Chef.
• Lead by example and be hands-on in the kitchen.
• Check portioning, garnishing, temperature, taste and appearance.
• Adhere to Health & Safety standards; maintain cleanliness.
• Perform other related tasks as assigned.

Skills

Leadership

Communication

Attention-to-detail

Teamwork

Mentoring

Education

Culinary degree/diploma

Job description

Marigolds and Onions, one of Toronto’s most sought after Catering & Events Company since 1991 is looking for a professional to be part of our culinary team.The Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operations including food preparation and presentation while meeting or exceeding food quality and efficiency.In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations, management of the team and responsible for the overall quality of the food production. This position is fast-paced and requires flexibility to adapt to last minute business needs. This role is an addition to headcount.Duties & Responsibilities:Collaborates with the Executive Chef in the day to day kitchen operations & cleanlinessEnsure the efficient operation of food production, constantly analyze the quality of production and preparation in accordance to company specificationsTrain, mentor and develop the skills of all culinary staff alongside the Executive ChefAssure on-going training to the high standard set by the Executive ChefHave a positive mindset and be able to contribute to a team environmentAbility to lead by example and be hands on in the kitchenChecks portioning, garnishing, temperature, taste and appearance of food to ensure quality and proper specificationsUnderstand and abide by the Health & Safety standardsPerforms other related tasksQualifications:Culinary degree/diploma considered an assetMinimum of 3 years Sous Chef experienceFood Handler’s Certificate requiredExperience leading a team of chefsExcellent interpersonal and communication skillsOrganizational, administrative and leadership skillsMust be an effective supervisor, trainer, problem solver and team playerAttention to detail orientatedAspirations of becoming an Executive ChefWill be scheduled for PM shifts during the week and in the mornings on weekends but must be able to work flexible shifts based on business needsCompensation:The compensation range for this role is $60k-$75kA generous benefit package will be offered to the suitable candidateOur Hiring Approach:We are committed to a fair and human-centered recruitment process. We do not use artificial intelligence (AI) or automated decision-making tools to screen resumes, evaluate applications, or make hiring decisions. All candidates are assessed directly by the hiring team.