Job Description

Reports To:

Executive Chef / Head Chef

Role Summary

The Sous Chef supports the Executive Chef in daily kitchen operations, menu execution, and team leadership. This is a

hands-on, active kitchen role

. The Sous Chef will work on the line, lead stations during service, and participate directly in prep and plating.

Weekend availability is required

; candidates must be able to work rotating weekends and holiday shifts.

Required Qualifications

Experience:

Minimum 3 years in a professional kitchen; at least 1 year in a supervisory role.

Culinary Training:

Culinary diploma or equivalent experience preferred.

Skills:

Strong knife skills; knowledge of classical and contemporary techniques; ability to manage multiple stations.

Hands-On Expectation:

Comfortable performing prep, cooking, plating, and station setup personally; able to step in and work any station during busy service.

Certifications:

Food handler certification; WHMIS or equivalent preferred.

Availability:

Must be available to work weekends, evenings, and holidays as scheduled.

Legal Status:

Must be legally authorized to work in Canada.

Candidates must be prepared to provide documentation proving work authorization at interview or upon hire.

Physical Requirements:

Ability to stand for long periods, lift up to 25 kg, and work in a hot, fast-paced environment.
Key Responsibilities

Hands-On Kitchen Leadership:

Supervise and work alongside line cooks and prep staff; lead service during assigned shifts by actively cooking and plating.

Food Preparation:

Execute menu items to recipe and presentation standards; assist with recipe development and daily specials.

Quality Control:

Monitor food quality, portioning, and plating; perform final checks before service.

Inventory and Ordering:

Track inventory levels, assist with ordering, and minimize waste.

Training and Development:

Train new hires with hands-on demonstrations and run skill refresh sessions.

Health and Safety:

Enforce HACCP and food-safety protocols and maintain a clean, organized kitchen.

Shift Management:

Create and manage shift checklists, prep lists, and station assignments.
Compensation and Benefits

Salary Range:

$43,000 - $45,000 CAD per year

.

Benefits:

Gratuities

; distributed based on sales volume.

Schedule:

Full-time; rotating shifts ,weekend coverage.
Job Types: Full-time, Permanent

Pay: $40,000.00-$45,000.00 per year

Benefits:

Discounted or free food On-site parking Paid time off
Experience:

kitchen: 2 years (required)
Work Location: In person