Introduction:
At Dancap Family Investment Office https://dancap.ca/ and the Aubrey & Marla Dan Foundation https://amdf.ca/ , we are creating more than a workplace — we are building a world-class environment centered on excellence, hospitality, professionalism, and philanthropy.
Located at our newly developed headquarters at 1067 Yonge Street https://1067yonge.ca/ in Toronto, this is a rare opportunity to join a sophisticated, state-of-the-art corporate kitchen and hospitality environment supporting executive operations, private meetings, special events, and charitable initiatives.
Unlike traditional hospitality roles, this position offers stable full-time hours, a premium work environment, competitive compensation, benefits, and long-term growth potential within one of Toronto’s most unique private office settings.
Reports To
Executive Chef
Position Summary
The Sous Chef is a senior culinary leader and working chef responsible for the day-to-day execution of a premium hospitality and dining program. This is a highly hands-on position requiring active participation in all aspects of food preparation, production, service, and kitchen operations.
Working alongside the Executive Chef, the Sous Chef will lead the preparation of breakfast service, premium lunch offerings, executive hospitality functions, boardroom catering, and residential dining services. The Sous Chef is expected to spend the majority of each day actively cooking, supervising production, and ensuring the highest standards of food quality, presentation, and hospitality.
This position serves as the operational backbone of the kitchen and assumes leadership of culinary operations in the absence of the Executive Chef.
Key Responsibilities – Culinary Production (Primary Responsibility)
- Fabricate and prepare meat, fish, poultry, and vegetable ingredients.
- Cook and finish daily entrées and accompaniments.
- Produce sauces, soups, stocks, and specialty items.
- Execute residential lunch and dinner menus.
- Assist with breakfast preparation and service.
- Prepare food for executive meetings, boardroom lunches, and special events.
- Perform daily mise en place for both current and future service periods.
- Maintain consistency in flavour, presentation, and portioning standards.
- Participate in buffet setup and food presentation.
Approximately 70–80% of the role is dedicated to hands-on culinary production, with the remaining time focused on supervision, coordination, inventory management, and quality control.
Kitchen Leadership
- Direct daily kitchen production activities.
- Coordinate workflow between culinary staff.
- Assign production and prep responsibilities.
- Monitor quality standards throughout service.
- Train and mentor junior team members.
- Lead kitchen operations when the Executive Chef is unavailable.
Operational Support
- Assist with menu execution and production planning.
- Support inventory management and ordering.
- Receive and inspect deliveries.
- Ensure proper product rotation and storage.
- Monitor food cost controls and waste reduction initiatives.
Food Safety & Sanitation
- Maintain the highest standards of cleanliness and organization.
- Ensure all food safety protocols are followed.
- Monitor labeling, dating, storage, and temperature logs.
- Participate in cleaning and closing duties.
Qualifications
- Minimum 5 years of progressive culinary experience.
- Minimum 2 years in a supervisory or leadership role.
- Strong knowledge of classical and contemporary cooking techniques.
- Experience with high-volume hospitality and plated service.
- Strong organizational and time-management skills.
- Food Handler Certification.
- Ability to work independently and make operational decisions.
- Fine dining, private club, hotel, executive dining, or private chef experience preferred.
Physical Requirements
- Ability to stand for extended periods.
- Ability to lift up to 50 lbs.
- Ability to work in a fast-paced kitchen environment.
- Ability to safely operate commercial kitchen equipment.
Success Metrics
- Food quality and consistency.
- Service execution and timeliness.
- Food safety compliance.
- Team leadership and development.
- Operational efficiency.
- Inventory management and waste reduction.
- Guest and executive satisfaction.
Location:
Dancap Private Equity Inc.
1067 Yonge Street, Toronto, Ontario M4W 2L2
Employment Type:
Full-time
Salary/Compensation:
Salary Range: $85,000–$100,000 annually, commensurate with experience and qualifications, plus benefits.
How to apply:
Candidates interested in this opportunity should email their cover letter and resume to [email protected]
We thank all applicants for their interest; however, only candidates selected for an interview will be contacted.
Pay: $85,000.00-$100,000.00 per year
Benefits:
- Dental care
- On-site gym
- RRSP match
- Vision care
- Wellness program
Work Location: In person
