Sous Chef

About Us

Reve is a MICHELIN recommended-exciting dining destination in Niagara on the Lake, poised to redefine culinary excellence. With a passionate commitment to quality, innovation, and unforgettable guest experiences. Led by our visionary Chef-Owner, boasting 17 years of experience in Michelin-starred kitchens, our restaurant blends sophisticated techniques with bold, locally inspired flavors. We’re building a dynamic team dedicated to delivering exceptional service and culinary artistry in a vibrant, upscale atmosphere. Join us on this journey to create something extraordinary. We’re seeking talented, driven individuals who share our high standards and ambition to make a celebrated name in Canada’s culinary scene.

Job Description

We are seeking a talented and dedicated Sous Chef to join our dynamic kitchen brigade. This is an exceptional opportunity to work in a fast-paced, creative, and highly collaborative environment where quality and detail are paramount.

As a Sous Chef, you will:

• Support the Head Chef in overseeing daily kitchen operations and ensuring consistent food quality, presentation, and execution.
• Lead and supervise the kitchen team during service, maintaining a professional, organized, and collaborative working environment.
• Assist with staff scheduling, shift planning, and managing kitchen labour to meet operational needs.
• Oversee ordering, receiving, and inventory management of food, ingredients, and kitchen supplies.
• Monitor food costs, portion control, waste management, and inventory levels to support profitability.
• Assist with menu development, seasonal menu changes, recipe testing, and the creation of new dishes.
• Ensure all dishes meet the restaurant’s standards for flavour, consistency, presentation, and timing.
• Lead by example, fostering teamwork, accountability, discipline, and a positive kitchen culture.
• Train, mentor, and support junior chefs and kitchen staff, ensuring proper techniques and consistent execution.

Qualifications

• Minimum 3 years of experience in a Leadership Role (Kitchen Manager, Sous Chef) within professional kitchens, preferably in high-end, fine dining establishments
• Strong understanding of farm-to-table principles and a passion for working with fresh, local ingredients
• Experience with live fire cooking or a strong desire to learn
• Ability to thrive in a fast-paced, detail-oriented kitchen with a small team
• Willingness to learn quickly, take direction, and contribute positively to kitchen culture
• High level of discipline, consistency, and attention to detail
• well-presented and professional, with a polished appearance and a disciplined approach to kitchen hygiene and organization

What We Offer

• Staff Meal
• Opportunities for growth
• A supportive, team-driven environment with a shared passion for hospitality and excellence
• Team Building experiences through off-site visits
• A chance to be part of something meaningful, rooted in sustainability and seasonality

To Apply:
Please submit your resume along with a brief cover letter outlining your relevant experience and why you’re excited about this opportunity.

We look forward to hearing from you.

Job Type: Full-time

Pay: $60,000.00 per year

Benefits:

• Discounted or free food
• On-site parking
• Store discount

Language:

• English (required)

Work Location: In person