JOB DESCRIPTION: Sous Chef
Department: Kitchen
Reports To: Head Chef, Executive Chef, General Manager
Responsible For: Kitchen Team
Position Summary
The Sous Chef supports the Head Chef in overseeing all kitchen operations, ensuring high standards of food quality, consistency, and efficiency. This role combines hands-on food preparation with leadership responsibilities, including staff supervision, inventory control, and maintaining compliance with company standards and safety regulations.
Key Requirements
- Minimum 3–7 years’ experience in a professional kitchen (fast-paced environment preferred)
- Proven ability to supervise, train, and motivate kitchen staff
- Strong organizational and time-management skills
- Experience with inventory management, cost control, and scheduling
- Solid understanding of food safety, sanitation, and kitchen operations
- Excellent communication and leadership abilities
Core Responsibilities Kitchen Operations & Food Quality
- Assist in supervising all kitchen production to ensure consistent, high-quality food
- Ensure all dishes meet company standards for taste, presentation, and portioning
- Oversee preparation, cooking, and timely service during all shifts
- Maintain recipe accuracy and consistency across all menu items
- Support menu execution and development as directed by the Head Chef
Team Leadership & Supervision
- Supervise, train, and support kitchen staff to maintain high performance
- Delegate tasks effectively and manage workflow during service
- Conduct performance reviews, coaching, and disciplinary actions as needed
- Assist in recruitment, interviewing, and staff development
- Foster a positive, productive, and professional work environment
Inventory & Cost Control
- Monitor stock levels and assist with ordering supplies
- Minimize waste and ensure efficient use of ingredients
- Support budgetary goals through proper portioning and cost control
- Assist in tracking food costs and preparing performance reports
Health, Safety & Compliance
- Ensure compliance with all food safety, sanitation, and health regulations (e.g., HACCP, WHMIS)
- Maintain a clean, safe, and organized kitchen environment
- Identify and address hazards promptly
- Enforce proper hygiene, uniform, and safety standards
Coordination & Communication
- Work closely with front-of-house staff to ensure smooth service
- Monitor reservations and adjust kitchen priorities as needed
- Communicate effectively with management and team members
- Assist in resolving operational issues and guest concerns
Administrative & Reporting Duties
- Maintain records of recipes, preparation methods, and kitchen procedures
- Assist in preparing reports on food cost, labor, and kitchen performance
- Participate in meetings, training sessions, and company initiatives
- Support documentation and training materials for staff development
General Duties
- Maintain flexibility to support all areas of kitchen operations as needed
- Contribute ideas for menu improvements and seasonal offerings
- Stay informed on industry trends and best practices
- Ensure all equipment and work areas are clean and well maintained
Physical Requirements
- Ability to stand and walk for extended periods
- Frequent bending, lifting, pushing, and pulling
- Capability to perform repetitive tasks in a fast-paced environment
Skills & Competencies
- Strong leadership and team management skills
- Excellent organizational and multitasking abilities
- High attention to detail and quality standards
- Positive attitude with the ability to perform under pressure
- Self-motivated with a commitment to continuous improvement
Accountability
- Contribute to achieving departmental goals and business objectives
- Participate in performance reviews, training, and development programs
- Support company policies, procedures, and operational standards
Note
This job description is not exhaustive. Duties and responsibilities may change based on business needs and at the direction of management.
Job Type: Full-time
Pay: $26.00-$30.00 per hour
Benefits:
- Dental care
- Discounted or free food
- Extended health care
- Life insurance
- Paid time off
- Vision care
Application question(s):
- Do you enjoy working in an open kitchen, interacting with guests, and showcasing your culinary talent?
- Must be familiar with inventory process, Scheduling and Labour management, Training and development of BOH team members.
Experience:
- Sous Chef: 2 years (preferred)
Licence/Certification:
- Food Handler Certification (required)
Work Location: In person
