Sous Chef

MAPLE LEAF LOUNGE•Toronto, ON

26d•CA$55,000 - CA$62,000•Onsite

About The Position

The Sous Chef leads all culinary operations across Chef Harvest, Grab and Go, and Canopy. This role owns the kitchen from concept to execution, setting the creative direction, maintaining food quality and safety standards, and managing the team that delivers it. The Sous Chef works closely with the General Manager on culinary strategy and partners with the Director of Retail Services and Director of Conference Services to ensure consistent production across every outlet.

Requirements

A minimum of three (3) years' experience in a similar environment along with a minimum of a post-secondary diploma or equivalent.
Ability to understand, read and write English (other languages considered an asset) and to follow instructions and interact with customers in order to assure customer satisfaction.
FoodSafe Level 1 Certification.
Strong background in banquet and catering functions with high-volume production.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
Basic supervisory skills, capable of motivating, leading and developing associates.
Hard-working team player with ability to prioritize effectively.
Proficient in Microsoft Office (Word and Excel).

Responsibilities

Shaping culinary direction and concept development in collaboration with the GM
Proposing seasonal menu strategies that reflect guest preferences and business goals
Providing ground-level operational input to inform long-range planning
Owning the food cost budget across all culinary outlets
Controlling waste, monitoring recipe costing
Reporting budget variances to the GM with clear corrective plans
Selecting recipes, conducting tastings, and setting production standards following WELL certification guidelines and those of the corporate culinary team
Coordinating with the Director of Conference Services on internal catering production to support cost reduction
Partnering with the Director of Retail Services to develop Grab and Go and Chef Harvest offerings
Ensuring all menu changes that affect brand positioning or capital spend receive GM & client approval before implementation
Directly managing all kitchen staff including line cooks and dishwashers
Setting and upholding training standards across all culinary positions
Conducting performance reviews and managing kitchen scheduling
Building a team culture grounded in craft, accountability, and continuous improvement
Overseeing mise en place standards and production volumes for both Chefs Harvest and Grab and Go service
Maintaining execution standards across Chef Harvest and Grab and Go
Coordinating with the Director of Conference Services and Catering Manager to confirm timing, quantities, and special requirements for events when required
Managing HACCP plans and all food safety protocols
Conducting internal audits and leading staff food safety training
Correcting deficiencies in real time and maintaining a kitchen that meets or exceeds regulatory standards
Reporting incidents to the GM and supporting corrective action plans