executive sous-chef

Overview Languages French Education College/CEGEP Experience 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Noisy Hot Cold/refrigerated Non-smoking Ranks of chefs Sous-chef Responsibilities Tasks Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan and direct food preparation and cooking activities of several restaurants Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 11-15 people Experience and specialization Area of work experience Manager Additional information Security and safety Criminal record check Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Personal suitability Leadership Dependability Efficient interpersonal skills Excellent oral communication Flexibility Initiative Organized Reliability Team player Benefits Health benefits Dental plan Disability benefits Health care plan Paramedical services coverage Vision care benefits Financial benefits Life insurance Registered Retirement Savings Plan (RRSP) Long term benefits Long-term care insurance Other Benefits Free parking available Learning/training paid by employer On-site amenities On-site housing options Other benefits Paid time off (volunteering or personal days) Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for newcomers and refugees Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.) Support for Veterans Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.) Support for mature workers Applies hiring policies that discourage age discrimination Supports for visible minorities Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)

The Executive Sous-Chef is responsible for planning and directing food preparation, managing kitchen costs, and supervising a team of 11-15 kitchen staff. Key duties include creating recipes, ensuring quality standards, and overseeing the daily operations of several restaurants.

Candidates must have 3 to 5 years of experience in a managerial role and a college or CEGEP education. The role requires the ability to work in a fast-paced, physically demanding environment and pass a criminal record check.

• Health Benefits • Dental Plan • Disability Benefits • Health Care Plan • Paramedical Services Coverage • Vision Care Benefits • Life Insurance • Registered Retirement Savings Plan (RRSP) • Long-term Care Insurance • Free Parking • Paid Training • On-site Housing Options • Paid Time Off

• TeamworkPreferred
• OrganizationPreferred
• LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Cost Estimation
• Inventory Management
• Staff Supervision
• Recipe Creation
• Kitchen Management
• Food Presentation
• Staff Training
• Recruitment
• Quality Standards
• Food Allergy Management
• Leadership
• Interpersonal Skills
• Oral Communication
• Organization
• Teamwork

• Hospitality
• Food & Beverage
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Aug 24, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level