Jnr Sous Chef

Job Title: Junior Sous Chef

Introduction: Join our renowned restaurant in the heart of Toronto with a proud 50-year history of delivering exceptional dining experiences. We are currently seeking a talented and motivated Junior Sous Chef to support our Head Chef in managing kitchen operations and ensuring the highest quality of food production and service. This full-time position offers the opportunity to develop your culinary skills, grow and excel in a fast-paced, high-end classical kitchen.

Responsibilities:

• Assist the Head Chef in managing the kitchen operations, ensuring high-quality food production and timely service.
• Oversee daily kitchen activities, including food preparation, cooking, and plating.
• Ensure food quality, presentation, and consistency across all menu items.
• Train and supervise kitchen staff, including line cooks and kitchen assistants.
• Assist in menu planning, recipe development, and cost control.
• Ensure compliance with health and safety regulations, including HACCP (Hazard Analysis Critical Control Point) standards.
• Collaborate with the Head Chef to develop new dishes and specials.
• Coordinate with other kitchen staff to ensure smooth kitchen operations during peak hours.

Work Schedule:

• Flexibility to work on-call during peak service times and special events.
• Full-time position with typical restaurant hours, including evenings, weekends, and holidays.

Qualifications:

• Culinary degree or diploma from an accredited culinary institute is preferable.
• Proven experience as a line cook or in a similar kitchen role. Experience in a fine dining or high-end restaurant setting is preferred.
• Certification in food safety and hygiene (e.g., HACCP, FoodSafe Level 1).
• Smart Serve certification (or willingness to obtain within a specified period).
• Ability to work in a fast-paced, high-pressure environment.
• Strong leadership and communication skills. Excellent organizational and multitasking skills.
• Additional culinary certifications (e.g., Certified Culinary Professional) are an asset.
• Proficiency in kitchen management software is an asset.
• Knowledge of local food sourcing and sustainability practices is an asset.

Salary & Benefits:

• Average Salary: CAD $50,000 - $60,000 per year, including gratuities.
• Competitive benefits package including health insurance.
• Opportunities for career growth and professional development within our organization.