Sous Chef

The salary range for this position is $60,000 to $70,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy. Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Now, if you were to come on board as one of our Sous Chefs, we’d ask you to do the following for us: * Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders. * Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. * Store food in designated areas following all corporate and provincial food safety and sanitation procedures. * Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. * Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. * Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor. * Demonstrate complete understanding of daily menu items and accurately explain thee to associates and customers. * Keep up with peak production and service hours. * Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low. Think you have what it takes to be one of our Sous Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role: * Four years of related culinary supervisory experience in a fast-paced production-oriented environment. * FoodSafe Level 1 Certification. * Post-secondary education in culinary or related studies. * Strong background in banquet and catering functions with high-volume production. * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation. * Basic supervisory skills, capable of motivating, leading and developing associates. * Hard-working team player with ability to prioritize effectively. * Excellent communication skills (written and verbal). * Proficient in Microsoft Office (Word and Excel).

The Sous Chef assists the Executive Chef in preparing food and coordinating kitchen staff activities. They are responsible for supervising food service associates, managing inventory, and ensuring compliance with food safety and sanitation standards.

Candidates must have four years of culinary supervisory experience in a high-volume production environment and a FoodSafe Level 1 Certification. A post-secondary education in culinary studies is required, along with proficiency in Microsoft Office.

• Group benefits • Employer RRSP contributions • Discretionary bonus

• Customer servicePreferred

Identified from the job description. Confirm important requirements above.

• Culinary supervision
• Food safety
• Sanitation
• Menu planning
• Inventory management
• Staff scheduling
• Training
• Customer service
• Food cost control
• Banquet operations
• Catering
• Microsoft Office
• Communication
• Leadership
• Teamwork
• Problem solving
• High Volume Production
• Inventory Monitoring
• Supervision
• Strong Work Ethic
• Microsoft Word
• Microsoft Excel
• Customer Service
• Food Services
• Food Safety And Sanitation
• Legislation
• Merchandising
• Scheduling
• Prioritization

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

Minimum education

High school

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week