Who We Are
Ficoa is an evolving Neo-Latin fine dining destination in Toronto’s Little Italy. We reimagine Latin American flavors through a contemporary, globally influenced lens—layering rich heritage with modern, high-end technique. Our kitchen runs on bold creativity, meticulous precision, and an uncompromised commitment to local seasonality. We don't just serve food; we craft deeply curated, story-driven tasting menu experiences.
Full job description
We are seeking an experienced Sous Chef with strong expertise in Latin and South American cuisine for our fine-dining restaurant. The Sous Chef will support the Executive Chef in overseeing daily kitchen operations and ensuring the authenticity, consistency, and quality of all dishes. Responsibilities include researching, developing, and executing seasonal menus using fresh, high-quality ingredients, and upholding traditional Latin American cooking methods and presentation styles. This role offers an excellent opportunity to demonstrate leadership, refine culinary skills, and contribute to a dynamic and passionate hospitality team.
Responsibilities:
The Role
- Precision Service: Lead and execute high-end service for our multi-course tasting menus, ensuring flawless plating, consistency, and standard-setting kitchen discipline.
- Creative Collaboration: Work directly with the Executive Chef on recipe development, seasonal testing, and menu iteration that pushes the boundaries of modern Latin cuisine.
- Kitchen Operations: Manage day-to-day back-of-house logistics, including inventory control, ordering from premium local purveyors, and food cost efficiency.
- Team Mentorship: Maintain an inspiring, respectful, and highly professional kitchen culture; train and elevate the skills of the line and prep team.
- Conduct regular tastings and quality control checks to ensure consistency.
- Maintain a high level of cleanliness in the kitchen.
- Assist in sourcing and research for new cuisine trends.
- Participate in menu planning, recipe development, and special event preparations.
- Serve as a leader during service hours to ensure efficient service delivery.
- Represent the executive chef in their absence.
Requirements:
- Minimum 5 years of culinary experience, with at least 2 years in Latin and South American cuisine
- Strong leadership and team training abilities.
- Solid understanding of traditional Latin cooking methods, flavour profiles, and ingredients.
- Experience working in fine dining or high-volume food operations.
- Food Handler Certification required.
- Strong communication skills and ability to collaborate with the culinary team.
- Ability to communicate in verbal and written English with guests, management, and co-workers.
- Prioritize and delegate tasks and prep.
- Previous restaurant management experience.
- Must be able to maintain a flexible work schedule.
- Knowledge of safety initiatives in compliance with Food Safety and OHSA guidelines.
Expected hours: 35 – 44 per week
Education:
- Culinary Training (preferred)
Experience:
- Cooking: 5 years (required)
- Latin American cuisine: 2 years (required)
Language:
- English (required)
- Spanish (an asset)
Licence/Certification:
- Food Handler Certification (required)
Work Location: Toronto
Job Type: Full-time
Pay: From $52,000.00 per year
Work Location: In person
