Sous Chef

Job Title: Sous Chef (Professional Kitchen Leadership Role) Location: Durham, Ontario / The Foundry 1872 Employment Type: Full-Time Reports To: Executive Chef / Ownership Position Overview We are seeking a professional, disciplined, and business-minded Sous Chef to support the Executive Chef and ownership in the daily leadership of kitchen operations. This role is not a stepping stone or social position—it is a leadership role for someone who understands that the kitchen exists to support the business, the brand, and the owners. The ideal candidate is a working leader: hands-on, accountable, cost-aware, and confident enforcing standards. You must be comfortable making tough decisions, managing labour in real time, and holding staff accountable while maintaining a respectful, professional kitchen culture. Key Responsibilities Kitchen Operations and; Leadership Actively manage all kitchen operations in the absence of the Executive Chef Monitor and control culinary workflows to ensure efficiency, consistency, and quality Set up, manage, and adjust daily prep boards based on business volume and staffing Work all stations on both hot and cold lines at a professional level Lead by example during service—calm, organized, and decisive under pressure Cost Control and; Budget Management Place food orders in accordance with approved budgets and pars Monitor food usage, waste, and overproduction; take corrective action immediately Actively manage hourly labour throughout the day, adjusting staffing to reflect real- time sales and volume Assist with food cost control, inventory management, and waste reduction initiatives Scheduling & Labour Management Build and manage staff schedules that align with labour targets and sales forecasts Make real-time labour decisions during service (cuts, redeployment, call-ins when justified) Understand the difference between fixed and variable labour and manage accordingly Staff Management and; Accountability Enforce company policies, procedures, and kitchen standards consistently Train, coach, and correct staff performance as required Address performance issues promptly and professionally, including discipline when necessary Maintain authority as a leader—this role is not based on friendships Foster a respectful, professional workplace focused on accountability and results Catering & Off-Site Execution Assist in planning, executing, and staffing catering events Ensure catering operations meet quality, timing, and cost expectations Adapt prep, staffing, and production plans to support both in-house and off-site business Food Safety and; Standards Ensure compliance with all food safety, sanitation, and health regulations Maintain clean, organized, and inspection-ready workspaces at all times Uphold recipe standards, plating consistency, and portion control Required Qualifications Minimum 3–5 years experience in a Sous Chef or equivalent senior kitchen leadership role Red Seal Certified minimum or equivalent, currently in a position to challenge/write the Red Seal exam Valid Food Handlers Certification Proven experience with ordering, inventory, and food cost control Strong understanding of labour management and scheduling to budget Ability to confidently work all line stations Experience setting and managing prep systems Catering experience preferred Strong communication and leadership skills Ability to discipline staff fairly, professionally, and without hesitation Reliable, punctual, and highly organized What We Are Looking For A Sous Chef who supports the business and ownership, not personal agendas Someone who understands their role in profitability and operational success A leader who earns respect through consistency, standards, and work ethic Someone who is comfortable being firm, fair, and professional A team-first mindset with zero tolerance for drama or favoritism What We Offer Competitive compensation based on experience A leadership role with real responsibility and authority A professional kitchen environment with clear expectations Opportunity to grow within a stable, owner-operated business How to Apply Please submit your resume and a brief cover letter outlining: Your leadership style Your experience managing food and labour costs Why you believe accountability and structure matter in a professional kitchen Applications should be sent directly to: Richard Nurse Executive Chef / Owner Only candidates selected for interviews will be contacted. Job Type: Full-time Pay: $41,098.38-$59,000.00 per year Benefits: Discounted or free food On-site parking Paid time off Work Location: In person