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Haugen’s Chicken & BBQ, part of the Circles & Squares Bakery family, is looking for a passionate and driven Sous Chef to support our kitchen team in Port Perry.

As we continue building the next chapter of Haugen’s, we’re placing a major focus on food quality, hospitality, consistency, and operational excellence while growing the restaurant into a destination known for great BBQ, comfort food, and house made offerings.

We’re looking for a strong culinary leader who genuinely cares about food, people, and creating an excellent guest experience. The ideal candidate is hands on, organized, solution focused, and capable of leading by example in a quick-paced restaurant environment.

The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, support the kitchen team, maintain food quality and consistency, and ensure the kitchen is prepared for successful service. This role is hands on and requires someone who is comfortable stepping into any kitchen position when needed while also providing leadership, direction, and support to the team.

Job Responsibilities

Culinary Leadership & Kitchen Operations

- Support the Head Chef in overseeing all day to day kitchen operations
- Lead kitchen operations and the team in the absence of the Head Chef
- Work hands on alongside the kitchen team during preparation and service
- Ensure all menu items are prepared and executed according to established recipes, specifications, and quality standards
- Maintain consistency in food preparation, portioning, presentation, and execution
- Assist with menu development, seasonal features, specials, and new menu items as directed by the Head Chef
- Assist with developing and improving recipes, prep systems, kitchen organization, and operational procedures
- Ensure the kitchen is properly prepared for daily service, including prep, station setup, equipment, and product availability
- Monitor kitchen flow during service and help resolve issues quickly and effectively
- Maintain a sense of urgency and organization during busy service periods
- Assume responsibility in ordering in the absence of Chef

Team Leadership & Development

- Lead, mentor, and support cooks and kitchen staff through positive and hands on leadership
- Train employees on recipes, preparation methods, cooking techniques, plating, sanitation, and kitchen procedures
- Provide clear direction and assign daily tasks and responsibilities to kitchen staff
- Help create a culture of accountability, professionalism, teamwork, and continuous improvement




- Support the Head Chef with employee development, coaching, and performance feedback
- Lead by example in work ethic, communication, cleanliness, organization, and professionalism
- Foster strong communication and teamwork between the kitchen and front of house teams
- Step into various kitchen positions when required to support the team and maintain service standards

Prep, Production & Organization

- Assist with creating daily and weekly prep lists and task assignments
- Ensure prep is completed accurately, efficiently, and on time for service
- Monitor prep levels and communicate shortages or upcoming needs to the Head Chef
- Ensure proper rotation, labeling, dating, and storage of all food products
- Maintain organized walk-ins, freezers, dry storage, prep areas, and kitchen stations
- Help monitor food quality and freshness throughout preparation and service
- Identify opportunities to improve kitchen workflow, organization, and efficiency
- Assist with minimizing food waste through proper preparation, storage, rotation, and portion control

Ordering, Inventory & Receiving

- Assist the Head Chef with ordering food, supplies, and other kitchen requirements
- Monitor inventory levels and communicate ordering needs based on business volume and upcoming service requirements
- Assist with receiving deliveries and ensure products are checked for quality, quantity, and condition
- Ensure incoming products are stored correctly and in their designated locations
- Maintain proper stock rotation using established food safety practices
- Communicate shortages, damaged products, incorrect deliveries, or quality concerns to the Head Chef
- Assist with tracking credits for returned or damaged products
- Support regular inventory counts and help maintain accurate inventory levels

Scheduling & Labour Support

- Assist the Head Chef with kitchen scheduling and daily staffing needs
- Help ensure appropriate kitchen coverage based on anticipated business levels
- Assist with monitoring employee timecards and labour hours
- Communicate staffing concerns, attendance issues, or scheduling needs to the Head Chef




- Help ensure overtime is avoided unless planned and approved in advance
- Adjust daily assignments and kitchen responsibilities as business needs change

Food Safety, Sanitation & Workplace Safety

- Ensure all food safety, sanitation, allergen, and health standards are consistently followed
- Maintain a clean, organized, and professional kitchen environment at all times
- Ensure proper food handling, storage, temperature control, labeling, and rotation procedures are followed
- Understand and enforce kitchen, food safety, and equipment safety procedures
- Ensure all kitchen employees follow established safety and sanitation practices
- Identify and report equipment issues, maintenance concerns, or potential safety hazards
- Ensure kitchen equipment is used properly and maintained in accordance with company procedures
- Lead by example in cleanliness, organization, food safety, and workplace safety

Qualifications & Skills

- Previous experience as a Sous Chef, Chef de Partie, Lead Cook, or experienced kitchen leader
- Strong culinary skills and knowledge of various cooking techniques and food preparation methods
- Restaurant kitchen experience in a fast paced environment
- Strong understanding of food safety, sanitation, allergen awareness, and proper food handling
- Strong leadership and team development skills
- Ability to train, coach, motivate, and provide direction to kitchen staff
- Strong organizational skills with the ability to multitask and prioritize in a busy restaurant environment
- Ability to remain calm, organized, and solution focused during busy service periods
- Strong communication and teamwork skills
- Knowledge of kitchen equipment operation, cleaning, and safe use
- Understanding of inventory management, food waste, portion control, and food cost principles
- Reliable, accountable, hands on, and willing to lead by example
- Passion for BBQ, comfort food, hospitality, and quality ingredients
- Valid Food Handler’s Certification required
- Must be flexible and available to work evenings, weekends, and holidays as required by restaurant operations

Working Relationship The Sous Chef reports directly to the Head Chef and works closely with the kitchen and front of house teams to ensure consistent food quality, efficient service, and a positive guest experience. The Sous Chef is expected to act as a key leader within the kitchen and support the Head Chef in maintaining the standards, systems, culture, and operational goals of Haugen’s.

Pay: From $55,000.00 per year

Work Location: In person

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