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WC
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3G4 Archive Hospitality

Sous Chef

Newmarket, ON, Canada

$55,000 to $65,000 CAD / year · Full-time

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Job details

Pay: $55,000 to $65,000 CAD / year
Job type: Full-time
Experience: 1 - 3+ years of industry experience in a culinary leadership role
Posting language: English
Posted: Oct 2, 2026

Original job description

A collection of heritage-driven, neighbourhood-centric hotels.

Archive Hospitality Group began with a mission: Revitalize architectural landmarks as vibrant places that anchor and contribute to the community. We reimagine historic buildings deeply rooted in their location and welcome travelers and locals alike to share memorable experiences. From the people and places we encounter to the connections we make; we aim to create space for all. We strive to bring the same level of quality, commitment, and dedication we give to our properties to the Archive Team.

Position: Sous Chef

The Role at a Glance: This position plays a key role within our hotels. Reporting to The Executive Chef, the Sous Chef will be directly involved with the leadership and menu development of our various outlets. Working alongside the Executive Chef, you will manage a motivated team of cooks, ensure a clean and efficient working environment, keep food and labour costs in line, and be involved in daily mentoring, team briefings and the overall refinement of the culinary program at the hotel.

Your Day To Day Duties:

Collaborate with Executive Chef and General Manager, to help on the development of the food & drink menu for our restaurant outlets and our events spaces.
Demonstrate culinary creativity
Mentor the next generation of cooks
Manage a high functioning kitchen, including food preparation and production, and training of kitchen team members on service and presentation techniques
Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner
Ensure cleanliness and sanitation practices of food prep areas and upholds the kitchen team members to standards
Order food supplies and ensure that food quality and standards are maintained at all times
Monitor and maintain kitchen equipment to ensure a smooth operation
Ensure that guests experience the highest quality 5 star culinary standards
Maintain strict control on food portioning and wastage
Participate in departmental training initiatives and stay current on international food trends and industry practices
Maintain positive internal and external relationships, professional, friendly attitude towards guests and team members
Comply with all Archive standards, policies and procedures at all times.
Other tasks and responsibilities as assigned by management.

You have:

1 - 3+ years of industry experience in a culinary leadership role 
Associate degree in culinary arts (preferred)
Proven ability to develop, coach and inspire a high-performing team 
Passion about cooking and culinary arts  
Exposure to P&L management including budgeting and forecasting and overall kitchen cost control  
Safe Food Handling Certification  
Ability to communicate clearly with managers, kitchen & outlet dining team members and guests 
The ability to solve problems and provide solutions

Special Requirements and Certifications:

Ability to meet the physical requirements of the job

Room to Grow: We are expanding to new locations and the right candidate could see opportunities to not only grow within the business, but work in new and exciting places. We have a wide array of roles, and always prefer to recruit from within, putting team members in the best position to advance their careers

What We Offer: A fun and fast-paced environment; casual and flexible work environment. We are committed to delivering exceptional service and making every guest experience a memorable one. Competitive salary, incentive & benefits.

Inclusivity: Our team fosters a culture of inclusion and belonging for both team members and guests. We celebrate diversity, collaboration and uniqueness.

OUR PROPERTIES:

About The Broadview Hotel:

Featured in Michelins’ Toronto Hotel Guide, The Broadview Hotel is an iconic gateway to the city’s most captivating neighbourhood. It is a historic east-end neighbourhood landmark with a wonderfully colourful past. Originally built in 1891, it has now been meticulously restored and reimagined as a 58-room boutique hotel and charismatic gathering spot.

About Gladstone House:

Since 1889, Gladstone Hotel has been a pillar of the West Queen West community offering a space that promotes creativity and collaboration while fostering inclusivity. Over the past several years, the Gladstone Hotel has evolved in many ways but has continued to be recognized and valued as a very social and interactive gathering place, most recently being featured in Michelins’ Toronto Hotel Guide

About Postmark Hotel:

Archive's newest addition to our hotel collection is The Postmark Hotel. Dating back to 1914, the Postmark has always been a place for connection. Once a historical post office and community hub on Newmarket’s charming Main Street and now the highly anticipated Postmark Hotel, we operate with an emphasis on community, art, and gathering. Our thoughtfully designed space has room for you to meet, dine and drink, as well as space to host your most important get-togethers, from group dinners to business meetings and retreats.

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More about this job

Responsibilities

The Sous Chef will lead the kitchen team, oversee menu development, and ensure high-quality food production and presentation. They are responsible for managing food and labour costs while maintaining a clean, safe, and efficient kitchen environment.

Requirements

Candidates must have 1-3+ years of culinary leadership experience and a strong ability to coach and inspire a team. An associate degree in culinary arts is preferred, along with a valid Safe Food Handling Certification.

Skills

Culinary leadership
Menu development
Team mentoring
Food cost control
Labour cost management
Kitchen management
Food safety
P&L management
Budgeting
Forecasting
Staff training
Quality control
Sanitation practices
Inventory management
Problem solving
Communication

Benefits

Competitive salary
Incentive program

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Culinary Arts
Hospitality
Kitchen Management
Menu Development
P&L Management
Budgeting
Forecasting
Food Safety
Safe Food Handling Certification
Team Leadership
Staff Training
Food Production
Quality Assurance
Inventory Control
Cost Control
Boutique Hotel
Culinary Trends
Event Spaces
Kitchen Equipment Maintenance

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