Sous Chef - Pizzeria Libretto, University

Oliver & Bonacini•Toronto, ON

15h•CA$50,000 - CA$55,000•Onsite

About The Position

Pizzeria Libretto is the original Neapolitan pizzeria in the city. We are currently looking for a Sous Chef to join our team and bring their skills, passion, and expertise to the kitchen while continuing to grow and advance their culinary career.

Requirements

At least two years of kitchen experience in a high volume, fast paced environment.
3+ years of experience in a professional kitchen, with previous experience as a Sous Chef, Jr. Sous Chef, or in a similar culinary leadership role.
Strong passion for food, cooking, and culinary excellence, with a commitment to quality and consistency.
Strong knowledge of culinary techniques, food preparation, kitchen operations, and food safety standards.
High level of integrity, professionalism, accountability, and attention to detail.
Strong organizational skills, discipline, and the ability to prioritize and make effective decisions in a fast-paced environment.
Proven ability to lead, coach, and develop a diverse culinary team while fostering a positive and collaborative work environment.
Strong interpersonal and relationship-building skills, with the ability to work effectively with team members and leadership at all levels of the organization.
Exceptional communication skills, both verbal and written, with the ability to clearly communicate expectations and provide constructive feedback.
Hands-on leadership approach with the ability to lead by example, motivate the team, and remain calm and focused during busy services.
Self-motivated and proactive, with the ability to take initiative and identify opportunities for improvement.
Ability to maintain high standards of food quality, presentation, cleanliness, organization, and service execution.
Flexible availability, including evenings, weekends, and holidays as required.
Legally eligible to work in Canada.

Nice To Haves

Previous experience in a high-volume restaurant, Neapolitan pizzeria, or similar fast-paced culinary environment is considered an asset.

Responsibilities

Work closely with the Chef de Cuisine and culinary leadership team to oversee the daily operations of the kitchen and ensure smooth execution of service.
Lead and support the kitchen team during service, providing direction, coaching, and hands-on assistance as needed.
Conduct daily shift handovers with the daytime manager and/or culinary leadership to ensure clear communication and continuity between shifts.
Ensure all food stations are properly set up, stocked, organized, and ready for service according to restaurant standards.
Oversee the quality, consistency, presentation, and timing of dishes throughout service, ensuring all food meets Pizzeria Libretto’s standards.
Monitor ticket times and coordinate the flow of service to ensure dishes are executed efficiently and consistently.
Assist with ordering, receiving, inventory management, and proper storage of food and kitchen supplies as required.
Ensure food preparation, recipes, portioning, and production are completed accurately and efficiently.
Support the Chef de Cuisine with menu execution, daily specials, recipe development, and implementation of new dishes when required.
Ensure proper food safety, sanitation, and health code procedures are consistently followed throughout the kitchen.
Monitor and maintain cleanliness and organization of all kitchen areas, including the main kitchen, prep areas, dish pit, cheese room, and walk-in fridge.
Ensure proper opening and closing procedures are followed, including the safe shutdown of equipment and securing of kitchen areas at the end of service.
Ensure the staff meal is prepared and ready at the scheduled time.
Train, coach, and mentor cooks and other kitchen team members to support their development and maintain high performance standards.
Communicate staff concerns, performance issues, and operational challenges to the Chef de Cuisine or management team in a timely manner.
Help foster a positive, respectful, and collaborative kitchen culture while maintaining high standards of professionalism and accountability.
Support labour management and assist with scheduling and deployment of staff to ensure appropriate coverage during service.
Lead the kitchen in the absence of the Chef de Cuisine and provide support and direction to the team when the Sous Chef or other senior culinary leaders are not present.
Ensure all kitchen equipment is used safely and properly, and report any maintenance or equipment concerns to management.
Perform other duties and responsibilities as required to support the smooth and efficient operation of the restaurant.