Sous Chef - Special Diets & Allergen Expertise

Muskoka Woods; Central Ontario; On-site; CAD 48,000 - 53,000; Full time

Job summary

Muskoka Woods in Ontario seeks a Sous Chef – Special Diets to lead menu planning for guests with dietary restrictions, ensuring allergen controls and high food safety standards. You will work with the Head Chef to create safe, appealing meals and supervise kitchen staff, while communicating with guests about dietary needs to deliver a top-quality dining experience.

Requirements include a college/university degree or equivalent, 2–5 years cooking/kitchen experience, 1–2 years leadership, and Food

Qualifications

• Knowledge of production-style cooking and allergen management.
• Experience planning and executing menus for special diets.
• Food handler certification and compliance with safety standards.
• Ability to train and lead a culinary team in a fast-paced environment.
• Experience with inventory control and cost-conscious kitchen operations.

Responsibilities

• Develop special diets menus reflecting the main dining menu while offering safe alternatives.
• Maintain allergen-control practices and accurate ingredient lists.
• Lead and coach cooks; run pre-shift meetings and supervise daily production.
• Ensure high standards of food safety, cleanliness, and organization in the kitchen.
• Communicate with guests about dietary needs and meal modifications.

Skills

Special diets expertise

Allergen awareness

Leadership

Food safety

Communication

Team coaching

Education

College/university degree or equivalent in experience

Job description

Muskoka Woods in Ontario seeks a Sous Chef – Special Diets to lead menu planning for guests with dietary restrictions, ensuring allergen controls and high food safety standards. You will work with the Head Chef to create safe, appealing meals and supervise kitchen staff, while communicating with guests about dietary needs to deliver a top-quality dining experience.

Requirements include a college/university degree or equivalent, 2–5 years cooking/kitchen experience, 1–2 years leadership, and Food