The Granite Club is looking for a part time contract Sous Chef to fulfill all duties required in the absence of the Executive Chef. Assume total supervision of Kitchen &

- Stewarding employees in conjunction with their normal duties. Ensure that in the absence of the Executive Chef that total communication within the department, Senior Management and Department Heads is adhered to at all times. What’s in it For You? Collaborative &
- Engaging Work Environment: Join a culture that values innovation, teamwork, and continuous improvement.

Exclusive Perks: Enjoy discounted memberships at GoodLife Fitness, as well as preferred rates on auto and home insurance.

Vibrant Employee Events: Participate in a variety of inclusive and exciting events that celebrate our culture.

On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria.

Convenient Indoor Parking: Complimentary indoor parking to make your commute easier.

Primary Responsibilities Technical / Culinary: Meet daily with Executive Chef and Sous Chefs to coordinate the organization for all Food &

- Beverage Outlets and Banquet functions

Ensure that all daily ordering (for all areas in the kitchen) is completed and forwarded to the purchasing department

Ensure all stocks are being kept securely and under the correct conditions Ensure that all cooks’ sections mis-en-place is always freshly prepared and on time for service

Ensure that all dishes reaching the hot plate or pass is correctly garnished and seasoned, the correct portion, size, and on the appropriate service plate

Ensure all dishes are being prepared to the correct specifications, quantity & quality and are correctly seasoned





Must be able to work in all areas including: Intersections, Garde Manger, Banquets, Elements, Hearth, The Cravery, The 1875, Pastry, and Butchery

Ensure that expenses are within budgeted limits (i.e., food and labour)

Regularly update knowledge and skills for the good of the establishment and the profession Leadership / Communication: Deputize in Executive Chef’s absence to take charge of the Kitchen when directed to do so

Promote team spirit and lead by example

Ensure that junior cooks receive the right training and optimum guidance

Ensure that any anticipated shortages are communicated promptly to the Kitchen Team Must be self-motivated and have the ability to motivate a team

Encouraged to communicate and contribute new dishes and menu ideas

Responsible for completing handovers at the beginning and ending of each shift

Attend departmental meetings where applicable Check weekly schedules and make corrections of any anomalies or deficiencies that may affect efficient service and to ensure schedule reflects business levels in order to keep labour costs in line

When working in Member areas, must be presentable and knowledgeable when dealing with Member inquiries or requests

Work in a team environment within and outside of the Food &





- Beverage Department in order to maintain stability and progress the Club forward and clearly and respectfully communicate to the team To attend daily meetings with the front of the house managers to ensure that any special arrangements are properly communicated To hold daily meetings with the Culinary teams to ensure smooth running of all kitchen departments. Training (Development) Contribute and use the knowledge of seasonal ingredients when considering menu changes, blockbuster days and other food and beverage promotions Respond promptly and courteously to Member’s concerns and inquiries

Follow all Granite Club policies indicated in the Staff handbook, emergency procedures and HR policies

Conduct annual performance reviews for Kitchen employees in an constructive manner in order to help develop employees

Take advantage of any training possibilities when they arise Required Qualifications A minimum of 10 years of experience required with 2 years minimum experience in role of Sous Chef in a comparable Food &

- Beverage operation

Canadian Red Seal or Overseas Equivalent Required

Food Handling Certification is an Asset

Must be able to read, write & speak English fluently

Must be knowledgeable in food cost and labour cost control

Strong interpersonal and organizational skills

Ability to coach, train, counsel and encourage Kitchen employees. Able to exercise progressive discipline where necessary.

Computer knowledge an asset

Ability to cope with extreme pressure in a fast paced setting

Ability to do strenuous physical labour

Flexible to work variable shifts; evenings, weekends and holidays Compensation The hourly rate for this position is $35.00.

📌 Sous Chef (Contract) (North York)
🏢 Granite Club
📍 North York