Position: Sous Chef

Location: Downtown Toronto

Report to: Executive Chef

Position Type: Full Time In-Person

About the Company

Our client is an established, upscale restaurant located in downtown Toronto. Serving a diverse clientele, the operation encompasses multiple food and beverage services, including breakfast, dinner, in-room dining and private events. With a strong commitment to culinary excellence, exceptional service and a welcoming atmosphere, the restaurant combines high operational standards with a relaxed and inviting guest experience.

The Role

The ideal candidate will be a hands-on kitchen leader who runs a tight line, holds standards when it’s busy, and makes the Executive Chef’s vision show up on every plate and in every service. They will bring strong culinary fundamentals alongside the organization to run prep, ordering, scheduling and food safety day to day. They will lead the kitchen across breakfast, dinner, room service and events, and run the kitchen in the Executive Chef’s absence.

Duties and Responsibilities

Service + Kitchen Leadership

- Run the pass and lead the line during service, ensuring every dish leaves the kitchen to spec - flavour, temperature, portioning and presentation.
- Lead the kitchen in the Executive Chef’s absence, including opening and closing shifts.
- Coach, train and develop cooks across all stations; set the tone for a calm, focused and respectful kitchen culture.
- Run pre-shift meetings with the BOH and FOH team; communicate 86s, features, allergies and VIPs.
- Hold the team accountable to recipes, plating guides, station setups and restaurant standards.
- Support hiring, onboarding, scheduling and training of hourly BOH staff.

Food Program

- Execute Mediterranean menus with consistency across all services.




- Contribute ideas for features, specials and seasonal menu flips; test and document new dishes with the Executive Chef.
- Maintain and update recipes, plating guides and prep lists so every dish can be executed by any trained cook.

Operations + Cost Control

- Build and manage daily prep lists and par levels to minimize waste and avoid running out during service.
- Place orders, receive deliveries, and check product quality, weights and pricing against invoices.
- Conduct monthly inventory counts and support the Executive Chef in achieving food cost targets.
- Build BOH schedules within budgeted labour costs.
- Track and reduce waste through proper rotation, labelling, utilization and portion control.
- Enforce health + safety, food safety and sanitation standards; keep the kitchen inspection-ready at all times.
- Monitor equipment upkeep and cleanliness; flag maintenance issues to the Executive Chef.
- Understand and adhere to all kitchen operational policies + procedures, standards and restaurant training and culture programs.
- Implement existing cleaning regiments and schedules and lead the team daily through best practices.

Qualifications

- 3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment. Hotel experience is considered an asset.
- Robust culinary fundamentals; seafood and Mediterranean cooking experience is a strong asset.
- Proven ability to run a line and the pass during high-volume service.
- Experience with ordering, inventory, scheduling and food costing.
- Food Handler Certification required.
- Calm, organized and able to lead under pressure (available evenings/weekends/holidays).
- Excellent interpersonal, organizational and communication skills, both verbal & written.

Work Location: In person

📌 Sous Chef (Toronto)
🏢 Research Recruitment
📍 Toronto