Job Summary The Junior Sous Chef supports the kitchen’s daily operations, preparing and cooking food while helping maintain protected, organized service. This hands-on role combines food preparation, team coordination, and practical leadership to help deliver a consistent experience for guests and colleagues.
The junior Sous chef will be working hands to hands with the CDC and the executive chef to ensure quality of service and the organization of the kitchen. We are running a small kitchen of 6 cook 7 days a week in the distillery district. Farm to table style of cuisine.
Pay: $23.00-$25.00 per hour
Expected hours: 35.0 – 45.0 per week
Work Location: In person
📌 Junior Sous Chef (Toronto)
🏢 billy's bodega
📍 Toronto
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