Sous Chef

Support the Executive Chef in overseeing day-to-day kitchen operations.

Lead and inspire a team of line cooks and prep staff to ensure consistent quality and execution.

Uphold high standards of cleanliness, food safety, and presentation.

Assist with menu development, daily features, and recipe standardization.

Monitor and maintain food and labour costs, inventory, and supplier relationships.

Train and develop kitchen staff, fostering a culture of collaboration, accountability, and growth.

Act as a hands-on leader, stepping in wherever needed to ensure smooth service and prep.

Requirements

Previous experience as an Executive Sous Chef or Chef de Cuisine in a high-volume, upscale restaurant.

Expertise in steak and seafood preparation, with refined technique and attention to detail.

Strong leadership and team management skills.

Solid knowledge of kitchen operations, food costing, inventory control, and BOH systems.

Culinary certification and Red Seal designation (or working toward it) are assets.

A calm and professional demeanor under pressure, with a passion for hospitality and culinary excellence.

Corporate Culture

Competitive compensation and benefits package.

Opportunities for growth within a respected and expanding hospitality group.

A collaborative and supportive kitchen culture.

Creative input and hands-on involvement in a flagship fine dining concept.

Long-term career development and advancement potential.