Job Description

Job Summary:

The Sous Chef is the second-in-command in the kitchen and plays a crucial role in overseeing daily operations, ensuring the highest culinary standards, maintaining kitchen organization, and supporting the Executive Chef in menu development, staff training, and execution of food service.

Key Responsibilities:

Overseeing and managing all cafe kitchen operations and ensuring consistent food quality. Supervise kitchen staff and delegate tasks to ensure efficient workflow. Maintain proper food handling, hygiene, food storage, and safety standards (in accordance with local health regulations). Oversee food all preparation, cooking, and plating in a timely and organized manner. In charge of inventory control, ordering supplies, and minimizing food waste. Overseeing dishwashers and porters. Maintaining and creating a cleaning schedule. Collaborate on menu development and specials. Train and mentor, all line cooks and prep staff. Ensure kitchen cleanliness and equipment maintenance.

Qualifications:

Proven experience as a Sous Chef or Head Chef or similar role in a fast-paced kitchen environment. Culinary diploma or equivalent experience. Strong leadership, communication, and organizational skills. Deep understanding of various cooking methods, ingredients, and kitchen procedures. Ability to remain calm and manage stress during busy service. Flexibility to work early morning, weekends and holidays.
Job Types: Full-time, Permanent

Pay: From $22.00 per hour

Expected hours: No less than 40 per week

Additional pay:

Tips
Schedule:

10 hour shift 8 hour shift
Experience:

Sous Chef/Head Chef: 5 years (required)
Licence/Certification:

Class G Licence (preferred)
Location:

Oakville, ON L6K 3B3 (preferred)
Work Location: In person

Application deadline: 2025-07-30
Expected start date: 2025-08-01