Sous Chef

Toronto, ON M5R 2L8 | Direct Hire

Job ID: 56975 Industry: Hospitality/Event Staffing
Full-Time Sous Chef for Private Members Club

The Sous Chef manages all aspects of Kitchen operations in a multi-location private members Club. The incumbent’s duties include, but are not limited to: ordering all Food and Beverage materials, keeping food costs in line with Executive Chef’s standards, managing labour costs for culinary staff, ensuring quality food product, and meeting Member satisfaction standards.

Toronto, Ontario (easily accessible via public transit)


  • Conduct a thorough walk-through of operation daily
  • Inspect all aspects of the Kitchen operation and storage to ensure they meet the executive Chef’s high standards of excellence, safety, and sanitation
  • Perform line checks to ensure proper quality and quantity of food
  • Check the reservation/banquet event orders to plan for the day and help kitchen staff create prep and setup lists for the day
  • Review reports and data such as Profit & Loss statements and inventories
  • Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed
  • Requisition inventory according to sales volumes, forecasted sales, shelf life, and Par stock
  • Inspect orders as they arrive to ensure completeness and quality, communicating any issues with Receiving
  • Inspect equipment and identify maintenance issues
  • Proficient in all cooking positions and cooking skills
  • Develop Chef’s and Kitchen team to create an environment of growth
  • In conjunction with the Executive Chef, establish short- and long-term development plans and goals for all Kitchen staff
  • Maintain consistent, open communication with all departments of the operation verbally or via email, notes, and meetings
  • Coordinate the successful implementation of all new menu items and specials
  • Communicate and educate all staff regarding new menu items and changes
  • Utilize all scheduling tools to maximize productivity and ensure quality service
  • Respond to Member issues and keep the Member foremost in considerations
  • Ensure proper scheduling and staffing of Kitchen team to maintain the efficiency, productivity, and profitability of the operation
  • Training and development of all Kitchen staff to meet the expectations of a first class operation
  • Responsible for following all health standards and for meeting all food handling standards as set down by the public health safety authority
  • Work closely with all department heads in the Food and Beverage department and other departments within the Club
  • Responsible for ensuring that staff meals are nutritious and good quality on a consistent basis
  • Promote a positive working environment and hold staff who work against this mandate accountable
  • Perform other tasks as assigned by Management


  • Minimum five years of similar experience, leading a culinary team; experience leading in a private Club environment is an asset
  • Red Seal and Food Safe certification is an asset
  • Demonstrated knowledge of Microsoft Office
  • Self-motivated team player with demonstrated organizational and interpersonal skills
  • Demonstrated ability to work in a fast paced, multi-tasking, team environment
  • Superior internal and external customer service
  • Superior communication skills in the English language
  • Able to work flexible shifts including evening shifts, weekends, and holidays



  • Must work in compliance with the Occupational Health and Safety Act Regulation and follow in accordance to the Club’s Health and Safety policies and procedures
  • Report all accidents, illnesses, or ‘near miss” incidents to your direct reporting
  • Manager immediately


  • Must be able to work evenings, weekends, and public holidays
  • Able to work shifts (days/afternoons/evenings)
  • 40 hours per week
  • Salary based on experience, $50-55k


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