Lead daily kitchen operations through food preparation, staff supervision, and consistent quality standards. Support productive service while maintaining food safety and sanitation requirements.

The Sous Chef assists with planning, organizing, and supervising kitchen operations. This culinary leader prepares and presents menu items, guides line cooks, prep cooks, and kitchen helpers, and supports smooth service. The position also contributes to inventory management, menu development, and team training.

Key Responsibilities:

- Supervise daily kitchen operations during food production and service
- Prepare, cook, and present menu items according to recipes
- Maintain quality, consistency, portion control, and presentation standards
- Train, coach,



and mentor kitchen staff
- Coordinate communication between kitchen and front-of-house teams

Requirements:

- Knowledge of food safety and sanitation requirements
- Ability to supervise kitchen staff during service
- Understanding of recipes and quality standards
- Ability to maintain an organized kitchen environment
- Awareness of workplace health and safety regulations

Apply culinary leadership across service, food preparation, staff development, quality control, and kitchen operations as Sous Chef.

📌 Sous Chef Kitchen Operations Supervisor (Mississauga)
🏢 Mad Ox - Mississauga
📍 Mississauga