Department:Catering Reports To:Executive ChefPosition SummaryThe Sous Chef (Catering) supports the Executive Chef in the planning, preparation, and execution of high-quality catering services, both in office and at off-site event locations. This role is responsible for overseeing food production, leading kitchen and event teams, maintaining food safety standards, and ensuring seamless execution of catered events. The Sous Chef is expected to travel to off-site locations, lead teams during events, and contribute to exceptional culinary and service outcomes in a fast-paced catering environment.Key ResponsibilitiesResponsibilities include, but are not limited to, the following:Collaborate with the Executive Chef to plan, develop, and execute catering menus that align with client preferences, dietary requirements, and budgetary parameters.Assist in overseeing all food production activities to ensure consistency, quality, and compliance with established culinary and food safety standards.Lead and supervise kitchen and catering staff at both on-site and off-site events, ensuring proper execution of menus, service standards, and timelines.Travel to off-site catering locations as required and act as the on-site culinary lead, providing direction, leadership, and problem-solving support during events.Manage and supervise kitchen staff, including training, scheduling, coaching, and participating in performance evaluations, to maintain a motivated and efficient team.Monitor inventory levels of food, supplies, and catering equipment; place orders as needed; and ensure proper storage and utilization to minimize waste and control costs.Participate in menu development, recipe standardization,



and the creation of innovative dishes to enhance catering offerings and reflect current culinary trends.Coordinate with event planners, clients, and internal departments to ensure seamless execution of catering services, including setup, service, and breakdown.Assist with loading, unloading, and transporting catering equipment, food, and supplies, including loading catering equipment into company or rented vehicles.Operate company or rented vehicles to transport catering equipment and food to off-site event locations, as required.Maintain a clean, organized, and sanitary kitchen and work environment in compliance with all applicable health, safety, and sanitation regulations.Demonstrate leadership during high-pressure situations, proactively troubleshoot issues, and adapt to changing circumstances to ensure successful event outcomes.Foster a positive, respectful, and collaborative work culture by promoting teamwork, communication, and professional development among kitchen staff.Stay informed of industry trends, new techniques,



and culinary innovations to continuously enhance skills and improve the catering experience.Perform other duties connected and ancillary to the role as assigned by the Supervisor or Executive Chef.Qualifications & RequirementsMinimum 3+ years of proven experience as a Sous Chef or in a similar role within a catering or high-volume kitchen environment.Valid Ontario G-Class driver's licence is mandatory.Willingness and ability to travel to off-site catering destinations on specific dates as required. Transportation and lodging will be provided for such assignments.Culinary degree or relevant certification from an accredited institution is preferred.Strong culinary skills, including proficiency in a wide range of cooking techniques, food preparation methods, and recipe development.Demonstrated leadership abilities with experience motivating, training, and managing teams in both kitchen and event settings.Thorough knowledge of food safety regulations, sanitation standards, and proper food handling procedures.Strong organizational and multitasking skills, with the ability to manage multiple priorities in a fast-paced, event-driven environment.Effective communication skills to interact professionally with clients, colleagues, and vendors.Flexibility to work varying schedules, including early mornings, evenings, weekends, holidays, and extended hours, based on catering and event requirements.Physical ability to stand and walk for extended periods and to lift, carry, push, and pull items weighing up to 50 lbs, including catering equipment and supplies.Passion for food, hospitality, and delivering high-quality dining experiences for clients and guests.SalarySalary 65, ,500Working ConditionsThis role operates in commercial kitchen environments and off-site catering locations. Hours of work are dependent on event schedules and business needs and may require extended or irregular hours.

📌 Sous Chef - C$65,500 A Year (Markham)
🏢 The McEwan Group
📍 Markham