Sous Chef

ABOUT THE ROYAL CANADIAN YACHT CLUB Founded in 1852, the Royal Canadian Yacht Club (RCYC) is one of the world’s premier private clubs. With two Clubhouse locations — Island and City — RCYC offers an exceptional culinary, social, and sporting experience to our Members and Guests. Our food program is a central part of the Member experience, especially during our vibrant Island season. We are seeking a strong, hands-on Sous Chef to support our Executive Chef and lead kitchen operations during our peak months. ---------------------------------------- THE OPPORTUNITY As a Sous Chef, you will play a key leadership role in executing high-quality à la carte and banquet service in a fast-paced private Club environment. You will help lead, coach, and inspire a culinary team while maintaining exceptional food standards and managing costs. This role is ideal for a culinary professional who thrives in seasonal energy, high standards, and a collaborative team environment. ---------------------------------------- KEY RESPONSIBILITIES CULINARY OPERATIONS * Ensure food quality, consistency, and presentation standards are upheld. * Conduct daily line checks and oversee prep and service execution. * Support banquet and à la carte operations. * Maintain food safety, sanitation, and kitchen cleanliness standards. * Monitor equipment condition and report maintenance needs. LEADERSHIP & TEAM DEVELOPMENT * Assist with onboarding, and training of seasonal kitchen staff. * Supervise team members to optimize productivity. * Promote accountability, professionalism, and teamwork. * Provide coaching and performance feedback. MENU & MEMBER EXPERIENCE * Collaborate with the Executive Chef on menu development and seasonal specials. * Train staff on recipes and plating standards. * Ensure staff meals are high quality and consistent. * Respond professionally to Member feedback and support a Member-first culture. INVENTORY & COST CONTROL * Assist with ordering, receiving, and inventory control. * Review production levels based on sales volume. * Support cost management initiatives. ---------------------------------------- QUALIFICATIONS * Post-secondary education in Culinary Arts. * Must have 3–5 years of culinary experience required. Private Club experience is an asset. * Strong background in fine dining and high-volume service. * Private club experience considered an asset. * Red Seal certification is an asset. * Proven leadership experience in a kitchen environment. * Strong organizational and communication skills. * Ability to remain calm and decisive under pressure. * Committed to continuous improvement and service excellence. ---------------------------------------- WORK REQUIREMENTS * Availability for evenings, weekends, and holidays. * Must be able to work at the Island Clubhouse (ferry or water taxi access to the Toronto Island) between May and September as well as at the City Clubhouse (St. George & Bloor) between October and April. * Full-time time permanent position. ---------------------------------------- WHY JOIN RCYC FOR THE SEASON? * Competitive Salary and Benefits package (includes Health and Dental as well as matching RRSP plan). * Work in a beautiful waterfront setting as well as a downtown city property. * Be part of a collaborative, high-performing culinary team. * Contribute to a prestigious private Club experience. * Employee appreciation events and recognition programs. ---------------------------------------- OUR COMMITMENT RCYC is committed to equal opportunity employment and will provide accommodations in accordance with the Accessibility for Ontarians with Disabilities Act (AODA), the Canadian Human Rights Act, and applicable legislation.

The Sous Chef will lead kitchen operations, ensuring high-quality food standards and consistent service for both à la carte and banquet dining. They are also responsible for supervising, training, and coaching the culinary team while managing inventory and food costs.

Candidates must have 3–5 years of culinary experience, preferably in a private club or fine dining environment. A post-secondary education in Culinary Arts is required, and Red Seal certification is considered an asset.

• Health insurance • Dental insurance • Matching RRSP plan • Employee appreciation events • Recognition programs

• Food safetyPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary operations
• Food quality control
• Menu development
• Team leadership
• Staff training
• Inventory management
• Cost control
• Fine dining
• High-volume service
• Food safety
• Sanitation
• Performance management
• Communication skills
• Organizational skills
• Decision making
• Equipment Inspection
• Menu Planning
• Food Quality Assurance And Control
• Fine Dining Experience
• Cost Control
• Decisiveness
• Professionalism
• Accountability
• Red Seal Certification
• Cost Management
• Cleanliness
• Communication
• Continuous Improvement Process
• Training And Development
• Culinary Arts
• Sales
• Food Safety And Sanitation
• Food Programs
• Leadership
• Inventory Control
• Legislation
• Employee Onboarding
• Operations
• Recipes
• Coaching
• Team Building
• Teamwork

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

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week