Sous Chef (Permanent, Full-Time)

Donalda Club•Toronto, ON

4d•CA$68,000 - CA$75,000•Onsite

About The Position

At Donalda Club, we take pride in delivering exceptional service, creating memorable experiences, and fostering a workplace that values leadership, teamwork, and professional growth. We are seeking a Sous Chef who is passionate about hospitality and thrives in a dynamic, high-performance environment. As a Sous Chef, you will uphold the standards as defined by the Executive Chef by preparing and presenting high-quality dishes, supervising kitchen operations, supporting management of the kitchen staff, assisting with menu development, buffet setup and service, inventory control, and receiving deliveries. The Sous Chef will also ensure compliance with Toronto Public Health regulations, sanitation requirements, and workplace safety standards while performing additional duties as required. In the absence of the Executive Chef, the Sous Chef will assume full responsibility for kitchen operations and staff supervision, maintain effective communication with Senior Management and Department Heads, and ensure the continued efficient operation of the department.

Requirements

Grade 12 Education
Post secondary education in the culinary field required
A minimum of 5-7 years’ experience required with 2 years minimum experience in the role of Sous Chef in a comparable Food & Beverage operation
Canadian Red Seal or Over Seas Equivalent required
Food Handling Certification is required.
Must be able to read, write & speak English fluently
Must be knowledgeable in food cost and labour cost control
Strong interpersonal, leadership and organizational skills
Pleasant, positive and a responsive manner.
To be able to coach, train, counsel and encourage Kitchen employees. Able to exercise progressive discipline where necessary.
Basic knowledge of computers, including Word, Excel is required
Ability to cope with extreme pressure in a fast-paced environment
Ability to do strenuous physical labour
Must ensure the kitchens are properly cleaned on a daily basis.
Must be available for all shifts including nights, weekends and holidays

Responsibilities

Assist the Executive Chef in the daily planning and execution of restaurant, banquet, and special event operations
Oversee food preparation, quality, presentation, portion control, and consistency across all kitchen areas
Ensure proper inventory management, ordering, stock rotation, storage, and cost control
Must be able to work across all kitchen stations, including Garde Manger, Banquet, Line, Pastry, Butchery, and Fine Dining
Spearheading menu development and use the knowledge of seasonal ingredients when considering menu changes, and other food and beverage promotions
Regularly update culinary knowledge and skills for the good of the establishment and the profession
Oversee the kitchen during the absence of the Executive Chef, ensuring smooth daily operations and effective communication with management and staff
Lead, coach, and motivate kitchen team members while fostering a collaborative and positive work environment
Coordinate with Food & Beverage, Catering, and Banquet teams to ensure seamless service delivery
Conduct daily briefings, manage shift handovers, and assist with scheduling to align staffing levels with business operational needs
Address member and guest inquiries professionally and support special projects as required
Train, mentor, and support the development of Kitchen staff through ongoing coaching
Assist with performance evaluations and employee development initiatives
Promote a culture of professionalism, accountability, and adherence to Club policies, procedures, and safety standards
Ability to handle conflict situations with diplomacy, tact, confidence and professionalism