Overview

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule that includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an annual salary of $45,000-$55,000 CAD 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until November 14, 2025.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Helping in the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Cross-over work at TD Station Arena when help is neede
• Other duties as assigned by Executive Chef.

Qualifications

• 5 years of experience in a professional kitchen environment
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, PO
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills.
• Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance.
• Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
• Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker.
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
• Ability to be self-directed while working in a team-oriented environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
• Must be able to stand for extended periods of time.
• Ability to speak clearly so that listeners may understand.
• Must be able to make fast, simple, repeated movements of fingers, hands and wrists.
• Ability to bend, stretch, twist or reach out with the body, arms and/or legs.
• Must be able to lift, push, pull or carry heavy objects.
• Must have a good sense of taste and smell.
• Knowledge of and skill in using computer software, including MS Word/ Excel/ Outlook.
• Ability to work closely with kitchen staff, but also spend time alone cooking.
• Must be able to supervise, coach, and train employees.
• Provide excellent service to customers.
• General knowledge for the health and safety of patrons and staff.
• Ability to express ideas clearly when speaking or in writing.
• Ability to read and understand written information
• Identify problems and review information.
• Must be constantly aware of frequently changing events in cooking processes.
• Ability to repeat the same physical activities.
• Must maintain high level of concentration.
• Must be able to multi-task.
• Knowledge of the rules and uses of numbers in mathematics. Areas of knowledge include arithmetic, algebra, geometry and statistics.