Sous Chef

Royal Canadian Yacht Club • Toronto, ON

7d • CA$67,500 - CA$72,500 • Hybrid

About The Position

Founded in 1852, the Royal Canadian Yacht Club (RCYC) is one of the world’s premier private clubs. With two Clubhouse locations — Island and City — RCYC offers an exceptional culinary, social, and sporting experience to our Members and Guests. Our food program is a central part of the Member experience, especially during our vibrant Island season. We are seeking a strong, hands-on Sous Chef to support our Executive Chef and lead kitchen operations during our peak months. As a Sous Chef, you will play a key leadership role in executing high-quality à la carte and banquet service in a fast-paced private Club environment. You will help lead, coach, and inspire a culinary team while maintaining exceptional food standards and managing costs. This role is ideal for a culinary professional who thrives in seasonal energy, high standards, and a collaborative team environment.

Requirements

• Post-secondary education in Culinary Arts.
• 3–5 years of culinary experience required.
• Strong background in fine dining and high-volume service.
• Proven leadership experience in a kitchen environment.
• Strong organizational and communication skills.
• Ability to remain calm and decisive under pressure.
• Committed to continuous improvement and service excellence.

Nice To Haves

• Private Club experience is an asset.
• Red Seal certification is an asset.

Responsibilities

• Ensure food quality, consistency, and presentation standards are upheld.
• Conduct daily line checks and oversee prep and service execution.
• Support banquet and à la carte operations.
• Maintain food safety, sanitation, and kitchen cleanliness standards.
• Monitor equipment condition and report maintenance needs.
• Assist with onboarding and training of seasonal kitchen staff.
• Supervise team members to optimize productivity.
• Promote accountability, professionalism, and teamwork.
• Provide coaching and performance feedback.
• Collaborate with the Executive Chef on menu development and seasonal specials.
• Train staff on recipes and plating standards.
• Ensure staff meals are high quality and consistent.
• Respond professionally to Member feedback and support a Member-first culture.
• Assist with ordering, receiving, and inventory control.
• Review production levels based on sales volume.
• Support cost management initiatives.

Benefits

• Health and Dental
• Matching RRSP plan
• Employee appreciation events and recognition programs

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree