Lead high-volume food production as a Sous Chef, using culinary supervision, food safety, and presentation skills in a kitchen workplace.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 standardsCoordinate cooks and food-service associates during productionSupervise scheduling, training, payroll, and associate reviewsMaintain food safety, sanitation, presentation, and portion controlMonitor inventory, deliveries, consumption, and product wasteRequirements:Four years of related culinary supervisory experiencePost-secondary culinary or related educationHigh-volume banquet and catering production experienceKnowledge of food cost controls and presentationMicrosoft Office proficiency, including Word and ExcelApply culinary leadership, high-volume production knowledge, and food safety expertise as a Sous Chef supporting daily kitchen operations.

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