Description Assist the Executive Chef in menu planning, recipe development, and culinary creativity.

Oversee and participate in the preparation and cooking of dishes, ensuring consistency and adherence to recipes and presentation standards.

Train, mentor, and supervise kitchen staff to maintain a high level of performance and teamwork.

Ensure the kitchen operates efficiently by managing food inventory, ordering supplies, and controlling food costs.

Enforce strict hygiene, safety, and sanitation standards to maintain a clean and safe kitchen environment.

Collaborate with the Executive Chef in creating daily specials and seasonal menus.

Assist in the development of new dishes and techniques to keep their menu fresh and innovative.

Participate in regular kitchen meetings and contribute to problem-solving and improvements.





Requirements Proven experience as a Sous Chef in a high-volume kitchen and ideally in aunionizedsetting.

Strong culinary and creative skills with a passion for high-quality food.

Excellent leadership and communication abilities.

Ability to work efficiently in a fast-paced environment.

Knowledge of kitchen operations, inventory management, and cost control.

Understanding of food safety regulations and kitchen best practices.

Culinary degree or relevant certifications are a plus.

Corporate Culture Competitive salary Health and dental benefits Career growth opportunities Staff discounts on food and beverages A supportive and dynamic work workplace Ongoing culinary training and development

📌 Sous Chef - Restaurant (Orillia)
🏢 JRoss Recruiters
📍 Orillia