About Restaurant YuLan

Welcome to Restaurant YuLan, a premier fine dining destination where tradition meets innovation. We specialize in Chinese-inspired, Pan-Asian cuisine, elevating beloved flavor profiles through modern culinary techniques, pristine local ingredients, and breathtaking presentation. At YuLan, we believe in telling a story with every dish, delivering a luxurious and unforgettable dining experience to our guests.

We are currently seeking a passionate, driven, and highly skilled Sous Chef/ Chef De Partie to join our back-of-house leadership team.

The Role

As the Sous Chef/Chef De Partie at Restaurant YuLan, you will cooperate with the Executive

Sous Chef, playing a critical role in the daily execution of our highly acclaimed menu. You will help lead a dedicated brigade of cooks, ensuring that every dish leaving the pass meets our exacting standards for taste, temperature, and visual artistry. The ideal candidate has a deep respect for Asian culinary traditions—particularly knowledge of Asian Ingredients and flavor balancing—coupled with the refinement and discipline of a fine dining background.

Key Responsibilities

● Culinary Excellence: Assist the Executive Chef and Executive Sous Chef in managing all kitchen operations, ensuring seamless service and flawless execution of our Pan-

Asian menu.

● Team Leadership: Train, mentor, and inspire line cooks and prep staff. Foster a culture of respect, urgency, and continuous learning within the kitchen.

● Quality Control: Taste and oversee the production of sauces, broths, and complex prep items to guarantee consistency and authenticity.

● Station Management: Work the line during busy services, master all stations (including the wok station, training will be offered), and step in wherever needed to maintain the flow of service.

● Administrative Duties: Assist with inventory management, food cost controls, ordering,

and receiving.

● Health & Safety: Maintain the highest standards of sanitation, food safety, and kitchen organization, strictly adhering to all local health department regulations.

Qualifications & Requirements

● Experience: Minimum of 3 years of progressive culinary experience, with at least 1-2

years in a Sous Chef or Lead Chef de Partie role within a fine dining workplace.

● Cuisine Expertise: Demonstrated knowledge of Asian ingredients, flavor profiles, and cooking methods. Be familiar with western cooking methods. Strong wok skills are highly preferred.

● Leadership Skills:



Proven ability to lead and motivate a diverse team in a high-

pressure, fast-paced setting while maintaining a calm and professional demeanor.

● Attention to Detail: An artistic eye for plating and a relentless commitment to perfection on every plate.

● Flexibility: Open availability to work evenings, weekends, and holidays as required by the restaurant's operating hours.

● Certifications: Valid Food Handler/ServSafe certification (or equivalent local requirement).

About Restaurant YuLan

Welcome to Restaurant YuLan, a premier fine dining destination where tradition meets innovation. We specialize in Chinese-inspired, Pan-Asian cuisine, elevating beloved flavor profiles through modern culinary techniques, pristine local ingredients, and breathtaking presentation. At YuLan, we believe in telling a story with every dish, delivering a luxurious and unforgettable dining experience to our guests.

We are currently seeking a passionate, driven, and highly skilled Sous Chef/ Chef De Partie to join our back-of-house leadership team.

The Role

As the Sous Chef/Chef De Partie at Restaurant YuLan, you will cooperate with the Executive

Sous Chef, playing a critical role in the daily execution of our highly acclaimed menu. You will help lead a dedicated brigade of cooks, ensuring that every dish leaving the pass meets our exacting standards for taste, temperature, and visual artistry. The ideal candidate has a deep respect for Asian culinary traditions—particularly knowledge of Asian Ingredients and flavor balancing—coupled with the refinement and discipline of a fine dining background.

Key Responsibilities

● Culinary Excellence: Assist the Executive Chef and Executive Sous Chef in managing all kitchen operations, ensuring seamless service and flawless execution of our Pan-

Asian menu.

● Team Leadership: Train, mentor, and inspire line cooks and prep staff. Foster a culture of respect, urgency, and continuous learning within the kitchen.

● Quality Control: Taste and oversee the production of sauces, broths, and complex prep items to guarantee consistency and authenticity.

● Station Management:



Work the line during busy services, master all stations (including the wok station, training will be offered), and step in wherever needed to maintain the flow of service.

● Administrative Duties: Assist with inventory management, food cost controls, ordering,

and receiving.

● Health & Safety: Maintain the highest standards of sanitation, food safety, and kitchen organization, strictly adhering to all local health department regulations.

Qualifications & Requirements

● Experience: Minimum of 3 years of progressive culinary experience, with at least 1-2

years in a Sous Chef or Lead Chef de Partie role within a fine dining environment.

● Cuisine Expertise: Demonstrated knowledge of Asian ingredients, flavor profiles, and cooking methods. Be familiar with western cooking methods. Strong wok skills are highly preferred.

● Leadership Skills: Proven ability to lead and motivate a diverse team in a high-

pressure, fast-paced setting while maintaining a calm and professional demeanor.

● Attention to Detail: An artistic eye for plating and a relentless commitment to perfection on every plate.

● Flexibility: Open availability to work evenings, weekends, and holidays as required by the restaurant's operating hours.

● Certifications: Valid Food Handler/ServSafe certification (or equivalent local requirement).

What We Offer

● Competitive Salary: [$65,000 - $68,000] based on experience.

● Free on site staff parking

● Growth: Paid time off (PTO) and opportunities for professional development and career advancement within a growing restaurant group.

● Perks: Daily staff meals, dining discounts, and an inspiring, state-of-the-art kitchen environment.

● Competitive Salary: [$65,000 - $68,000] based on experience.

● Free on site staff parking

● Growth: Paid time off (PTO) and opportunities for professional development and career advancement within a growing restaurant group.

● Perks: Daily staff meals, dining discounts, and an inspiring, state-of-the-art kitchen environment.

Pay: $65,000.00-$68,000.00 per year

Benefits

- Discounted or free food
- Flexible schedule
- On-site parking
- Paid time off

Application question(s):
- How many years have you work at kitchen management position?
- Have you ever worked at a fine dining restaurant? if Yes, please describe a little bit about your experience.
- Which culinary school did you graduate from?

Work Location: In person

📌 Sous Chef/Chef de Partie (Oakville)
🏢 RESTAURANT YULAN
📍 Oakville