Lead Event Kitchen Sous Chef

Legends Global; Racimo (CA); On-site; CAD 104,000 - 111,000; Full time

Job summary

Legends Global seeks a Sous Chef to manage kitchen operations at the Ontario Convention Center, directing cooks and staff during events and ensuring high-quality, cost-effective food service.

The role requires a culinary certificate and 3–5 years of supervisory kitchen experience, with the ability to design menus, control inventory, and maintain safety standards. Comprehensive benefits accompany this full-time exempt position.

Qualifications

• Must be a minimum 18 years of age.
• Certificate from accredited culinary school, college or technical school.
• At least 3–5-year previous Kitchen/Culinary supervisory experience desired.
• Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues.
• Working knowledge of food production techniques, purchasing, and sanitation procedures.
• Excellent written and verbal communication skills.
• Ability to take tasks that are not clearly defined and appropriately define problem, propose and implement solutions.
• Must be able to work evenings, weekends, and holidays.

Responsibilities

• Designs creative menus and plans production.
• Establishes presentation technique and quality standards.
• Schedules and supervises kitchen employees.
• Coordinates and directs training of cooks and other kitchen workers engaged in the preparing and cooking foods to ensure high quality, efficient and profitable food service.
• Estimates food consumption, purchases and kitchen supplies.
• Reviews menus, analyzes recipes, determines food labor, and overhead costs.
• Oversees all aspects of kitchen operations.
• Develop and implement recipes for inventory controls.

Skills

Kitchen supervision

Food production

Communication skills

Time management

Education

Culinary certificate

Tools

Quest systems

Job description

Legends Global seeks a Sous Chef to manage kitchen operations at the Ontario Convention Center, directing cooks and staff during events and ensuring high-quality, cost-effective food service.

The role requires a culinary certificate and 3–5 years of supervisory kitchen experience, with the ability to design menus, control inventory, and maintain safety standards. Comprehensive benefits accompany this full-time exempt position.