Sous Chef

University of Toronto • Toronto, ON

26d • CA$83,560 - CA$139,264 • Onsite

About The Position

University College (UC) is the founding college of the University of Toronto, serving over 5500 undergraduate students across various academic programs. Located at the historic heart of U of T’s St. George campus, UC is known for its beautiful architecture and vibrant community. The college supports interdisciplinary programs and offers unique seminar courses for first-year students. UC is also affiliated with several academic centers and shares its spaces with them.

Reporting to the Executive Chef, the Sous Chef is the primary operational manager for one of the University's dynamic food service operations. This role involves translating strategic priorities into daily operations, leading a large, unionized team in delivering outstanding residential dining, retail food services, conference dining, catering, and special events. It is a hands-on leadership position combining operational management, culinary excellence, staff leadership, and service innovation. The Sous Chef oversees approximately 30 CUPE-represented employees, managing workforce leadership, operational planning, attendance and performance, food production, customer service, inventory, and regulatory compliance. The successful candidate will have the opportunity to shape the student dining experience and foster a culture of operational excellence. The Sous Chef also acts as the Executive Chef's designate during absences, ensuring the continuity of a seven-day-a-week food service operation.

Requirements

• University degree, preferably in business or hospitality or equivalent combination of education and experience.
• Certified Red Seal Chef qualification certificate
• Current Food Handler Certification
• WHMIS Certification
• Three to five (3 to 5) years’ relevant progressive culinary experience working in a large, commercial food and beverage establishment or equivalent combination of education and experience
• Experience in food preparation acquired through progressive Chef positions; culinary knowledge of vegetarian and cultural cuisines.
• Demonstrated experience supervising a large, preferably unionized, workforce within a high-volume institutional or commercial food service operation.
• Demonstrated experience in staff leadership areas such as attendance management, performance management, employee development, conflict resolution, labour-relations administration, food production, catering operations, inventory management, and customer service.
• Experience implementing operational improvements within a high-volume food services environment
• Knowledge of Province of Ontario food service regulations, contract food service management companies method of operations, catering/hospitality standards, health & safety regulations
• Excellent understanding of inventory management, food costing, labour management, and kitchen operations, and ability to resolve operational and food and beverage management matters
• Knowledge of food safety legislation, HACCP standards, demonstrated ability to apply collective agreements, labour-relations practices, and health and safety requirements.
• Demonstrated ability to exercise sound judgement, make timely operational decisions, and manage competing priorities.
• Strong leadership; people-management, collaboration, and conflict-resolution skills
• All manual skills consistent with a Sous Chef position; ability to work in a fast-paced, high-volume environment while maintaining quality and consistency
• Proficiency with food service management systems, POS systems, Microsoft Office applications, and related operational software
• Demonstrated commitment to principles of equity, diversity, and inclusion.
• Demonstrated strong communication and interpersonal skills to communicate clearly, effectively and tactfully with all levels of the University community.
• Excellent attention to detail, organizational skills and the ability to work effectively under pressure.
• Must have good motivational, organizational, and administrative skills.

Nice To Haves

• Experience within a post-secondary, institutional, conference, hospitality, or large-scale food service environment preferred.

Responsibilities

• Leading the day-to-day operation of University College Food Services, including residential dining, retail food services, conference dining, catering, and special events.
• Managing, coaching, developing, and supporting a large unionized workforce in a fast-paced operational environment.
• Coordinating food production, staffing, workflow, inventory, and customer service activities to ensure operational excellence.
• Supporting menu development, culinary innovation, and continuous improvement initiatives.
• Managing attendance, performance, employee development, workplace issues, and labour-relations matters in collaboration with Human Resources.
• Ensuring compliance with food safety, occupational health and safety, HACCP, and regulatory requirements.
• Monitoring operational performance and identifying opportunities to improve efficiency, service quality, and the student dining experience.
• Acting as designate for the Executive Chef during periods of absence.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level