The Sous Chef assists in the daily operation of the kitchen. This role supports food preparation, supervises kitchen staff, maintains quality and food safety standards, and ensures productive kitchen operations. The Sous Chef acts as a leader during service and helps train and develop culinary team members.

Duties and Responsibilities

Assist in planning, organizing, and supervising daily kitchen operations.

Prepare, cook, and present menu items according to recipes and quality standards.

Supervise line cooks, prep cooks, and kitchen helpers during food production and service.

Ensure food quality, consistency, portion control, and presentation standards are maintained.

Assist with inventory management, stock rotation, ordering, and receiving supplies.

Monitor food and waste costs to support profitability.

Train, coach, and mentor kitchen staff.

Ensure compliance with food safety, sanitation, and workplace health and safety regulations.

Maintain a clean, organized, and efficient kitchen environment.

Assist in menu development, recipe testing, and seasonal menu planning.

Support smooth communication between kitchen and front-of-house teams.

📌 Sous Chef (Canada)
🏢 Mad Ox - Mississauga
📍 Canada