Sous Chef - Fine Dining

Description

Support the Executive Chef in overseeing day-to-day kitchen operations

Lead and inspire a team of line cooks and prep staff to ensure consistent quality and execution

Uphold high standards of cleanliness, food safety, and presentation

Assist with menu development, daily features, and recipe standardization

Monitor and maintain food and labour costs, inventory, and supplier relationships

Train and develop kitchen staff, fostering a culture of collaboration, accountability, and growth

Act as a hands-on leader, stepping in wherever needed to ensure smooth service and prep

Requirements

Previous experience as an Executive Sous Chef or Chef de Cuisine in a high-volume, upscale restaurant

Expertise in steak and seafood preparation, with refined technique and attention to detail

Strong leadership and team management skills

Solid knowledge of kitchen operations, food costing, inventory control, and BOH systems

Culinary certification and Red Seal designation (or working toward it) are assets

A calm and professional demeanor under pressure, with a passion for hospitality and culinary excellence

Corporate Culture

Competitive compensation and benefits package

Opportunities for growth within a respected and expanding hospitality group

A collaborative and supportive kitchen culture

Creative input and hands-on involvement in a flagship fine dining concept

Long-term career development and advancement potential