Wild Chicory is an intimate, upscale neighbourhood restaurant in Midtown Toronto known for its Canadian-inspired cuisine, warm hospitality and polished but approachable dining experience.

We are seeking an experienced Senior Line Cook / Junior Sous Chef to support the Head Chef and become a key part of our kitchen team.

This is a hands-on role for someone who is confident on the line, takes pride in organization and consistency, and is ready to take on greater responsibility within a small, focused kitchen.

Wild Chicory has an established menu and culinary direction already in place. You will work closely with the Head Chef and owner to execute service, maintain standards and keep the kitchen running smoothly.

Responsibilities

- Support the Head Chef in day-to-day kitchen operations
- Prepare and execute dishes during à la carte dinner service
- Independently manage assigned stations
- Maintain consistency in flavour, portioning and presentation
- Assist with prep, mise en place and daily kitchen readiness
- Work confidently with proteins, sauces, garnishes and other core menu components
- Maintain a clean, organized and food-safe workstation
- Support opening and closing procedures
- Help monitor product rotation, waste and inventory needs
- Communicate clearly with the Head Chef and owner regarding prep and ingredient requirements
- Step up to support service leadership when needed
- Help train and support more junior kitchen staff
- Contribute to a calm, organized and qualified kitchen environment
- Assist with menu execution and refinement as needed

Qualifications & Experience

- Minimum 3 years of professional restaurant kitchen experience
- Strong experience working in an à la carte, full-service restaurant




- Previous experience independently running a station during service
- Solid knife skills and culinary fundamentals
- Confidence working with proteins, sauces, garnishes and mise en place
- Strong understanding of food safety and sanitation
- Excellent cleanliness and organization
- Ability to work efficiently and calmly during busy service
- Reliable, punctual and able to communicate well with the kitchen team
- Ability to take direction while also showing initiative
- Interest in developing into greater kitchen responsibility
- Pastry or dessert experience is a strong asset
- Availability to work Tuesday–Saturday, 2:00 PM–10:00 PM

Why Wild Chicory

- Consistent 5-day workweek
- Sunday and Monday off every week
- Predictable Tuesday–Saturday, 2:00 PM–10:00 PM schedule
- Earlier nights than many restaurant kitchens
- Annual holiday closure over the Christmas/New Year period, typically from around December 20 through mid-January
- $23–$25/hour + tips
- An established Canadian-inspired menu and concept
- Opportunity to work closely with the Head Chef and hands-on owner
- Opportunity to grow into greater kitchen responsibility over time
- Exposure to menu development, sourcing and inventory
- A small, focused kitchen where strong work is noticed
- An established Midtown neighbourhood restaurant with a loyal clientele

This opportunity may be a strong fit for an experienced Senior Line Cook, Junior Sous Chef, or ambitious cook ready to take the next step. We appreciate all applications. Only candidates selected for an interview will be contacted.

Learn more about Wild Chicory and our current opportunities at wildchicory.ca/careers.

Pay: $22.00-$25.00 per hour

Expected hours: 30.0 – 40.0 per week

Advantages

- Discounted or free food
- On-site parking

Work Location: In person

📌 Senior Line Cook / Junior Sous Chef (Toronto)
🏢 Wild Chicory
📍 Toronto