WE ARE HIRING

Employer: Kiin Restaurant

Work Location: 326 Adelaide Street West, Toronto, ON M5V 1R3

Position: Sous-Chef

Salary: $37.00 per hour

Job Type: Full-Time, Permanent

Hours: 40 hours per week (overtime may be required)

Department: Culinary / Kitchen Operations

Benefits: Extended Health Benefits, Dental Coverage, Vision Care Benefits, WSIB, Staff Meals, Employee Discounts

Language: English

Start Date: As soon as possible

POSITION: SOUS-CHEF

ABOUT KIIN RESTAURANT

Kiin Restaurant is a Royal Thai-inspired fine-dining restaurant located in Toronto's Entertainment District. Our culinary program is rooted in the rich traditions of Thailand and focuses on authentic Thai flavours, premium ingredients, refined culinary techniques, and sophisticated presentation.

Kiin offers an elevated dining experience featuring thoughtfully curated tasting menus, à la carte service, private dining, special events, and other culinary experiences.

Our kitchen team is committed to preserving the integrity of Thai culinary traditions while presenting Thai cuisine within a contemporary fine-dining environment. We place a strong emphasis on precision, consistency, flavour balance, quality ingredients, artistic presentation, teamwork, and exceptional hospitality.

ABOUT THE ROLE:

We are seeking a highly skilled and passionate Sous-Chef to join our culinary leadership team and play a key role in delivering an exceptional dining experience. Reporting directly to the Executive Chef, the successful candidate will assist in overseeing all back-of-house operations, ensuring the highest standards of food quality, consistency, presentation, and kitchen efficiency. This position requires a hands-on culinary professional who thrives in a fast-paced, high-volume fine dining environment and is committed to excellence in execution.

The Sous-Chef will be responsible for leading and mentoring kitchen staff, maintaining rigorous food safety and sanitation standards, overseeing inventory and production management, and contributing to menu development, recipe refinement, seasonal feature creation and supporting inventory and food-cost controls. The ideal candidate will possess strong leadership and organizational skills, extensive experience in upscale or fine dining establishments, and a genuine passion for authentic Thai and Southeast Asian cuisine, ingredients, and culinary techniques.

The Sous-Chef will also assist with kitchen staff scheduling and workforce coordination, including the use of 7Shifts for employee scheduling and time-and-attendance management. Because Kiin specializes in Royal Thai-inspired fine dining, the successful candidate must have strong practical knowledge of Thai cuisine, Thai herbs and spices, traditional Thai cooking techniques, Thai flavour profiles, specialty ingredients, sauces, curry preparations, and refined Thai food presentation.

SUMMARY OF DUTIES AND RESPONSIBILITIES:

- Supervise and coordinate the activities of chefs, cooks, and other kitchen staff.
- Assist the Executive Chef in planning, organizing, and directing kitchen operations.
- Prepare and cook complete meals and specialty dishes with a focus on authentic Thai cuisine and modern culinary techniques.
- Ensure all dishes are prepared and presented according to established recipes, quality standards, and presentation guidelines.
- Demonstrate new cooking techniques and train kitchen staff on food preparation, cooking methods, plating, and presentation.
- Assist in developing seasonal menus, tasting menus, and specialty offerings.
- Create and test new recipes while maintaining the authenticity and integrity of Thai culinary traditions.
- Monitor food inventory levels and assist in ordering food, ingredients, and kitchen supplies.
- Ensure compliance with food safety, sanitation, and health regulations.
- Assist in scheduling staff, assigning duties, and evaluating kitchen performance.
- Maintain cost control measures by minimizing waste and maximizing kitchen efficiency.
- Coordinate food preparation for private events, banquets, tasting menus, and special functions.
- Ensure consistency in flavour, quality, portioning, and presentation across all menu items.
- Participate in menu planning, costing, and procurement activities.
- Assist in maintaining kitchen equipment and coordinating repairs when required.
- Monitor and maintain cleanliness and organization throughout all kitchen areas.

DETAILED 1. Culinary Preparation and Cooking

- Prepare and cook complete meals and specialty dishes in accordance with Kiin's established recipes and culinary standards.
- Prepare authentic Thai and Royal Thai-inspired dishes using traditional cooking techniques and high-quality ingredients.
- Prepare Thai curry pastes, sauces, stocks, marinades, dressings, garnishes, and other specialty components.
- Apply appropriate Thai cooking methods, including wok cooking, stir-frying, grilling, steaming, braising, roasting, and other traditional techniques.
- Work with Thai herbs, spices, aromatics, chilies, coconut products, seafood, meat, poultry, vegetables, rice, noodles, and specialty Thai ingredients.
- Maintain appropriate Thai flavour balance, including sweet, sour, salty, spicy, bitter, and umami elements as required by individual dishes.




- Prepare food for à la carte service, tasting menus, private dining, banquets, and special events.
- Remain actively involved in kitchen production and service execution.

2. Fine-Dining Quality and Presentation

- Ensure dishes meet established standards for flavour, texture, temperature, portion size, consistency, and presentation.
- Maintain high standards of fine-dining plating, garnishing, and presentation.
- Inspect food before and during service to ensure quality and consistency.
- Ensure recipes and preparation procedures are followed accurately.
- Conduct station and mise en place checks before service.
- Monitor food quality throughout preparation and service.
- Ensure consistency across multiple services and menu items.

3. Kitchen Supervision

- Supervise and coordinate the activities of chefs, cooks, and other kitchen employees.
- Assign employees to kitchen stations based on operational requirements, skills, experience, and service volume.
- Coordinate the timing of preparation and food service between kitchen stations.
- Monitor kitchen staff performance during preparation and service.
- Provide direction and hands-on support to culinary employees.
- Assist the Head Chef in maintaining kitchen procedures and operating standards.
- Help resolve routine kitchen-production and service issues.

4. Training and Staff Development

- Train and mentor cooks and other kitchen staff in food preparation and cooking techniques.
- Demonstrate Thai cooking techniques and appropriate use of Thai ingredients.
- Train employees in plating, garnishing, portioning, and fine-dining presentation.
- Provide instruction on proper food-handling, sanitation, and kitchen-safety procedures.
- Assist in evaluating employee performance and identifying training needs.
- Support the development of junior culinary staff.

5. Staff Scheduling and Workforce Coordination

- Assist the Head Chef and management in preparing weekly kitchen staff schedules.
- Schedule kitchen employees according to restaurant reservations, projected business levels, tasting menus, private events, banquets, and operational requirements.
- Assign employees to appropriate shifts and kitchen stations.
- Monitor staffing levels to ensure adequate coverage during preparation and service.
- Coordinate shift changes and replacements when necessary.
- Monitor employee attendance, punctuality, absences, and staffing coverage.
- Assist management in monitoring scheduled labour hours and overtime.
- Coordinate staffing requirements during holidays, special events, and anticipated high-volume periods.

6. 7shifts Time and Attendance Management Kiin Restaurant uses 7shifts restaurant workforce-management software as part of its scheduling and time-and-attendance procedures.

The Sous-Chef will:

- Create, update, and maintain kitchen employee schedules using 7shifts.
- Assign employees to shifts and kitchen stations within the scheduling system.
- Review employee availability and scheduling requirements.
- Monitor clock-in and clock-out records.
- Review scheduled hours against actual hours worked.
- Identify missed punches, late arrivals, absences, and other timekeeping discrepancies.
- Monitor scheduled labour hours and overtime.
- Communicate schedules, shift changes, and other scheduling information through the 7shifts platform.
- Report significant attendance or timekeeping concerns to the Head Chef or management.

7. Menu and Recipe Development

- Assist the Head Chef with seasonal menu development.
- Participate in recipe testing and refinement.
- Develop and test Thai and Thai-inspired dishes under the direction of the Head Chef.
- Assist with tasting-menu development and execution.
- Standardize recipes, preparation procedures, portion sizes, and plating instructions.

8. Inventory, Procurement and Food Cost Control

- Monitor inventory levels of food, ingredients, and kitchen supplies.
- Assist with ordering and requisitioning food products and kitchen supplies.
- Inspect deliveries for freshness, quality, quantity, and compliance with restaurant specifications.
- Maintain proper food storage, labelling, rotation, and inventory procedures.
- Assist with menu and recipe costing.
- Monitor portion control and product usage.
- Assist in identifying opportunities to reduce food waste.
- Assist the Head Chef with production planning based on reservations, expected volume, tasting menus, and events.
- Maintain efficient use of ingredients while protecting food quality.

9. Food Safety and Sanitation

- Ensure food is prepared, handled, stored, and served safely.
- Follow applicable food-safety and sanitation requirements.
- Monitor food temperatures and proper storage procedures.
- Ensure appropriate product rotation and labelling.
- Maintain clean and sanitary workstations.
- Monitor cleanliness throughout kitchen and preparation areas.




- Train kitchen staff in proper food-handling and sanitation practices.
- Report food-safety or sanitation concerns to management.

10. Events and Special Functions

- Assist with culinary preparation for private dining, banquets, tasting menus, special events, and other functions.
- Determine production requirements and preparation schedules for special events.
- Supervise kitchen execution during events.
- Coordinate timing and food production with the Head Chef and front-of-house team.
- Ensure food prepared for events meets established quality and presentation standards.

11. Kitchen Operations and Equipment

- Maintain organized and efficient kitchen work areas.
- Assist with opening and closing procedures.
- Monitor the condition and proper use of kitchen equipment.
- Report equipment maintenance or repair requirements.
- Ensure kitchen tools and equipment are used safely and appropriately.
- Assist the Head Chef with maintaining efficient kitchen workflows.

WORK SETTING:

- Fine Dining Restaurant Royal Thai-Inspired Cuisine High-End Hospitality Environment Fast-Paced Kitchen Tasting Menu Service Banquet and Special Event Catering

WORKING CONDITIONS The Sous-Chef will work in a professional commercial kitchen environment and must be able to:

- Work in a hot and quick-paced kitchen environment.
- Work under pressure during peak service periods.
- Manage multiple priorities and time-sensitive food orders.
- Perform repetitive food-preparation and cooking tasks.
- Handle knives, cookware, commercial kitchen equipment, and food products safely.
- Maintain concentration and attention to detail throughout service.
- Work evenings, weekends, holidays, and special events according to the restaurant's operational schedule.

PHYSICAL CAPABILITIES:

- Standing for extended periods Working under pressure Manual dexterity Ability to work in a hot kitchen environment Ability to lift up to 25 kg when required

EDUCATION:

- Secondary (High) School Diploma Required Culinary Diploma or Formal Culinary Training Preferred

Additional education in Business Management, Hospitality, Tourism, or a related field is considered an asset, particularly where it supports:
- Staff scheduling and workforce coordination.
- Inventory and purchasing procedures, Food-cost awareness & Production planning.
- Hospitality operations & Special-event coordination.
- Customer-service standards & Organizational and administrative responsibilities.

EXPERIENCE:

- Minimum 2 to 4 years of experience as a Chef, Sous-Chef, or Senior Line Cook in a fine dining, upscale, or high-volume restaurant. Experience preparing authentic Thai, Southeast Asian, or international cuisine is strongly preferred. Experience supervising kitchen teams and coordinating food service operations. Proven experience with menu development, recipe creation, inventory management, and food costing. Strong knowledge of food safety standards and kitchen sanitation procedures.
- Experience working in a fine-dining, upscale, tasting-menu, or comparable professional restaurant environment is strongly preferred.
- Experience with inventory management, food costing, and production planning.
- Knowledge of food-safety and professional kitchen sanitation procedures.

SPECIALIZED THAI-CUISINE REQUIREMENT Kiin Restaurant operates a specialized Royal Thai-inspired fine-dining culinary program. The Sous-Chef must therefore possess practical knowledge relevant to the restaurant's culinary concept.

The successful candidate should be able to demonstrate knowledge of:

- Traditional Thai culinary principles.
- Royal Thai-inspired culinary preparation.
- Thai herbs, spices, chilies, and aromatics.
- Thai curry pastes and curry preparations.
- Thai sauces, dressings, marinades, stocks, and condiments.
- Thai seafood, meat, poultry, vegetable, rice, and noodle preparations.
- Traditional Thai cooking techniques.
- Thai flavour profiles and flavour balance.
- Fine-dining Thai plating and presentation.
- Multi-course tasting-menu preparation and execution.
- Maintaining culinary authenticity while meeting contemporary fine-dining standards.

This specialization is directly related to Kiin Restaurant's established Royal Thai-inspired culinary concept and the actual requirements of the position.

REQUIRED SKILLS:

- Leadership and team management Strong culinary and food presentation skills Knowledge of Thai herbs, spices, and traditional cooking techniques Menu planning and recipe development Inventory control and food cost management Quality assurance and consistency Excellent organizational and communication skills Ability to thrive in a fast-paced environment Attention to detail and commitment to excellence

OTHER PREFERRED CREDENTIALS: Candidates with any or all of the below will be given preference

- Food Handler Certification WHMIS Certification Culinary Certifications or Professional Cooking Credentials Experience in Michelin-recognized, fine dining, or tasting menu establishments will be considered a strong asset
- Experience using 7shifts or comparable restaurant scheduling and time-and-attendance software is an asset.
- Red Seal certification is considered an asset.
- Cook's trade certification or recognized professional culinary credential.

Pay: $37.00 per hour Expected hours: 40.0 per week

Work Location: In person

📌 SOUS-CHEF (Toronto)
🏢 Kiin Restaurant
📍 Toronto