Sous Chef - Restaurant

JRoss Hospitality Recruiters; Central Ontario; On-site; CAD 68,000 - 73,000; Full time

Job summary

A premier dining complex in Ontario is seeking a skilled Sous Chef who will work closely with the Executive Chef to ensure high food quality and efficient kitchen operation. Responsibilities include overseeing food preparation, training staff, and maintaining kitchen standards. The position offers a salary of $68-73k plus benefits, and requires strong culinary skills and leadership experience.

Benefits

Health and dental benefits

Staff discounts on food and beverages

Ongoing culinary training and development

Qualifications

• Experience as a Sous Chef in a high-volume kitchen.
• Passion for high-quality food and culinary creativity.
• Knowledge of food safety regulations.

Responsibilities

• Assist in menu planning and recipe development.
• Oversee preparation and cooking of dishes.
• Train and supervise kitchen staff.
• Manage food inventory and costs.

Skills

Culinary skills

Leadership

Communication

Menu planning

Education

Culinary degree or relevant certifications

Job description

Overview

This entertainment complex is a premier dining destination located in the heart of Orillia. Their commitment to food quality and service excellence makes them a favourite among locals and visitors. They seek a dedicated and skilled Sous Chef to join their culinary team. In this role, you will ensure the highest standards of food quality, presentation, and kitchen efficiency in a unionized setting. You will work closely with the Executive Chef to maintain their reputation for excellence and provide an exceptional dining experience for their guests. The salary range is $68-73k plus benefits.

Responsibilities

• Assist the Executive Chef in menu planning, recipe development, and culinary creativity.
• Oversee and participate in the preparation and cooking of dishes, ensuring consistency and adherence to recipes and presentation standards.
• Train, mentor, and supervise kitchen staff to maintain a high level of performance and teamwork.
• Ensure the kitchen operates efficiently by managing food inventory, ordering supplies, and controlling food costs.
• Enforce strict hygiene, safety, and sanitation standards to maintain a clean and safe kitchen environment.
• Collaborate with the Executive Chef in creating daily specials and seasonal menus.
• Assist in the development of new dishes and techniques to keep their menu fresh and innovative.
• Participate in regular kitchen meetings and contribute to problem-solving and improvements.

Qualifications

• Proven experience as a Sous Chef in a high-volume kitchen and ideally in a unionized setting.
• Strong culinary and creative skills with a passion for high-quality food.
• Excellent leadership and communication abilities.
• Ability to work efficiently in a fast-paced environment.
• Knowledge of kitchen operations, inventory management, and cost control.
• Understanding of food safety regulations and kitchen best practices.
• Culinary degree or relevant certifications are a plus.

Corporate Culture

• Health and dental benefits
• Staff discounts on food and beverages
• A supportive and dynamic work environment
• Ongoing culinary training and development

Contact

Contact Katelyn Querin at [e-mail] or submit your resume in confidence below.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management

Industries

• Hospitality, Restaurants, and Food and Beverage Services