Lead high-volume food production as a Sous Chef, using culinary supervision, food safety, and presentation skills in a kitchen setting.
This Sous Chef helps the Executive Chef prepare and cook food while coordinating cooks and food-service associates. The role includes supervising hourly associates, managing production standards, and maintaining sanitation. It also requires monitoring inventory, deliveries, consumption, and waste.
Key Responsibilities: Prepare food using approved recipes and production standards
Coordinate cooks and food-service associates during production
Supervise scheduling, training, payroll, and associate reviews
Maintain food safety, sanitation, presentation, and portion control
Monitor inventory, deliveries, consumption, and product waste
Requirements: Four years of related culinary supervisory experience
Post-secondary culinary or related education
High-volume banquet and catering production experience
Knowledge of food cost controls and presentation
Microsoft Office proficiency, including Word and Excel
Apply culinary leadership, high-volume production knowledge, and food safety expertise as a Sous Chef supporting daily kitchen operations.

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📌 Sous Chef Culinary Supervisor (Ontario)
🏢 Compass Group
📍 Ontario