Sous Chef Job Description
About Us
Abrielle is a Mediterranean restaurant in the heart of downtown Toronto, inside the Sutton Place Hotel on King West. We serve a wide mix of guests: hotel guests, people who live in the neighbourhood's condos, theatre-goers before a show, Jays fans before and after the game, and locals who just want a great meal. Our food is bright and seasonal, with a focus on simplicity and is built for sharing. We serve breakfast, dinner, room service and events. We hold a high standard in the kitchen and on the floor, but we keep things relaxed and approachable. We want guests to feel welcome whether they're in for a quick bite or a long dinner.
What We’re Looking For?
The ideal candidate is a hands-on kitchen leader who runs a tight line, holds standards when it’s busy, and makes the Executive Chef’s vision show up on every plate and in every service. They bring strong culinary fundamentals alongside the organization to run prep, ordering, scheduling and food safety day to day. They will lead the kitchen across breakfast, dinner, room service and events, and run the kitchen in the Executive Chef’s absence.
Reports to the Executive Chef.
Service + Kitchen Leadership
Run the pass and lead the line during service, ensuring every dish leaves the kitchen to spec - flavour, temperature, portioning and presentation
Lead the kitchen in the Executive Chef’s absence, including opening and closing shifts
Coach, train and develop cooks across all stations; set the tone for a calm, focused and respectful kitchen culture
Run pre-shift meetings with the BOH and FOH team; communicate 86s, features, allergies and VIPs
Hold the team accountable to recipes, plating guides, station setups and Abrielle standards
Support hiring, onboarding, scheduling and training of hourly BOH staff
Food Program
Execute Mediterranean menus with consistency across all services
Contribute ideas for features, specials and seasonal menu flips; test and document new dishes with the Executive Chef
Maintain and update recipes, plating guides and prep lists so every dish can be executed by any trained cook
Operations + Cost Control
Build and manage daily prep lists and par levels to minimize waste and avoid running out during service
Place orders, receive deliveries, and check product quality, weights and pricing against invoices
Conduct monthly inventory counts and support the Executive Chef in hitting a food cost targets
Build BOH schedules within budgeted labour
Track and reduce waste through proper rotation, labelling, utilization and portion control
Enforce health + safety, food safety and sanitation standards; keep the kitchen inspection-ready at all times
Monitor equipment upkeep and cleanliness; flag maintenance issues to the Executive Chef
Understand and adhere to all kitchen operational policies + procedures, standards and Abrielle training and culture programs
Will implement existing cleaning regiments and schedules and lead the team daily through best practice
Qualifications
3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment. Hotel experience is considered an asset.
Strong culinary fundamentals; seafood and Mediterranean cooking experience is a strong asset
Proven ability to run a line and the pass during high-volume service
Experience with ordering, inventory, scheduling and food costing
Food Handler Certification required
Calm, organized and able to lead under pressure (available evenings/weekends/holidays)
Excellent interpersonal, organizational and communication skills, both verbal & written
Compensation
$65,000-75,000
Gratuities
Benefits: after completion of probationary period
Hotel and Dining Perks
