Sous Chef

CLUB OVERVIEW: Embark on an exciting culinary career with the Royal Canadian Yacht Club (RCYC), one of Canada’s most historic and prestigious private clubs. Located in downtown Toronto, RCYC offers a unique experience across two distinct locations: our year-round City Clubhouse at 141 St. George Street and our seasonal Island Clubhouse on the Toronto Islands. With a strong tradition of sailing, sports, dining and exceptional Member service, RCYC offers a dynamic culinary environment ranging from à la carte dining and member events to banquets and large-scale Club functions. What we offer: Competitive Compensation: Salary commensurate with experience and industry standards. Comprehensive Health & Wellness Benefits: Including medical, dental, vision, and Employee Assistance Program (EAP). Retirement Savings Plan: RRSP matching to support financial planning. Professional Growth: Tuition reimbursement and training programs to support career advancement. Team Culture: Employee appreciation initiatives, social events, and opportunities to be part of a unique private Club environment. POSITION SUMMARY: The Sous Chef plays a key leadership role within RCYC’s culinary team, supporting the Executive Chef and culinary leadership in the day-to-day operation of the kitchens at both the City Clubhouse and Island Clubhouse. This is a hands-on position responsible for maintaining high standards of food quality, consistency, presentation and service while helping lead, coach and develop the culinary team. The successful candidate will be comfortable working in a fast-paced environment and supporting a variety of culinary operations, including à la carte dining, banquets, special events and Club functions. Key Responsibilities: Support the Executive Chef in the day-to-day operation of RCYC’s culinary operations at both Clubhouses. Lead kitchen operations and service in the absence of the Executive Chef or other senior culinary leadership. Supervise, coach and support culinary employees to ensure consistent execution and high standards. Actively participate in food preparation and service, particularly during peak periods. Ensure consistent food quality, presentation, portion control and adherence to established recipes and standards. Assist with menu development, daily specials and seasonal culinary offerings. Monitor food costs, waste, inventory and labour to support departmental financial objectives. Assist with ordering, receiving, inventory management and proper food storage. Support the preparation of high-quality and nutritious staff meals. Assist with kitchen scheduling to ensure appropriate staffing levels based on operational requirements. Support the recruitment, onboarding, training and development of culinary employees. Maintain a clean, organized and safe kitchen environment. Ensure compliance with all food safety, sanitation, health and safety requirements. Work collaboratively with Food & Beverage, Events and other Club departments to deliver exceptional Member experiences. Foster a positive, respectful and team-oriented kitchen culture while leading by example. Perform other culinary and leadership duties as required to support Club operations. QUALIFICATIONS: Minimum 3–5 years of progressive culinary experience, including previous experience in a Sous Chef, Junior Sous Chef or similar kitchen leadership role. Experience in high-end dining, private clubs, hotels, resorts or comparable hospitality environments preferred. Strong hands-on culinary skills with experience in both à la carte and banquet/event execution. Demonstrated ability to supervise, coach and motivate a culinary team. Strong understanding of food costing, portion control, inventory management and waste reduction. Experience with menu development and working with seasonal ingredients. Recognized culinary credentials, such as Red Seal Certification, are considered an asset. Post-secondary education in Culinary Arts or a related field is considered an asset. Strong organizational, communication and time-management skills. Ability to remain calm, organized and solutions-focused in a fast-paced kitchen environment. Food Handler Certification required. Proficiency with MS Outlook, Word and Excel is an asset. HOURS OF WORK: Full-time position requiring flexibility to work days, evenings, weekends and holidays based on Club operations. The Sous Chef is expected to be actively involved in kitchen and service operations, particularly during peak periods. The position will work at both RCYC Clubhouse locations based on operational requirements: City Clubhouse: 141 St. George Street, Toronto Island Clubhouse: Toronto Islands, accessed via the RCYC launch from City Station at 150 Cherry Street The ability and willingness to work at either location is an essential requirement of the position. ACCOMODATION: The Royal Canadian Yacht Club is proud to be an equal opportunity employer committed to a diverse and inclusive workplace. We ensure that all individuals are treated equally, respectfully and with integrity. We welcome resume submissions from all qualified applicants and thank you for your interest in the Royal Canadian Yacht Club. If accommodations are required, please contact Human Resources directly. All information received will be addressed confidentially.

The Sous Chef supports the Executive Chef in managing daily kitchen operations across two clubhouse locations. Key duties include supervising the culinary team, ensuring food quality and consistency, and overseeing banquet and à la carte service.

Candidates need 3-5 years of progressive culinary experience in a leadership role, preferably within high-end dining or private clubs. A Food Handler Certification is required, while Red Seal Certification and a culinary degree are considered assets.

• Competitive Compensation • Medical Insurance • Dental Insurance • Vision Insurance • Employee Assistance Program (EAP) • RRSP Matching • Tuition Reimbursement • Training Programs • Employee Appreciation Initiatives • Social Events

• Time managementPreferred
• OrganizationPreferred
• CommunicationPreferred
• Microsoft OfficePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary Leadership
• Kitchen Management
• Menu Development
• Food Costing
• Inventory Management
• Banquet Execution
• À La Carte Dining
• Staff Training
• Food Safety Compliance
• Portion Control
• Time Management
• Team Coaching
• Waste Reduction
• Communication
• Organization
• Microsoft Office

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation
• Customer Service & Support

Minimum education

Professional degree

Minimum experience

2+ years

Apply by

Sep 24, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level