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Abrielle

Sous Chef

Toronto, ON, Canada

$65,000-75,000 · Full-time

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Job details

Pay: $65,000-75,000
Job type: Full-time
Apply by: Nov 1, 2026
Experience: 3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment.
Posting language: English
Posted: Oct 2, 2026

Original job description

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

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More about this job

Responsibilities

Lead kitchen operations across breakfast, dinner, room service, and events, maintaining food quality and service standards while running the kitchen in the Executive Chef’s absence. Manage staff development, menu execution, ordering, inventory, scheduling, food costs, and kitchen safety and sanitation.

Requirements

Requires at least three years of kitchen leadership experience as a Sous Chef or Junior Sous Chef in a high-volume fine-dining or upscale casual environment; hotel experience is an asset. Candidates need strong culinary fundamentals, proven ability to lead a busy line and pass, experience with kitchen operations and food costing, a Food Handler Certification, and availability for evenings, weekends, and holidays.

Skills

Kitchen Leadership
Line and Pass Management
Mediterranean Cooking
Seafood Preparation
Menu Development
Recipe Development
Food Preparation
Ordering
Inventory Management
Scheduling
Food Costing
Waste Reduction
Food Safety
Sanitation
Staff Training and Development
Communication

Benefits

Gratuities
Hotel Perks
Dining Perks

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Junior Sous Chef
Mediterranean Cuisine
Seafood
High-Volume Service
Fine Dining
Upscale Casual Dining
Hotel Experience
Kitchen Leadership
Line Management
Pass Management
Menu Development
Seasonal Menus
Recipe Documentation
Prep Lists
Par Levels
Ordering
Delivery Receiving
Inventory Counts
Food Cost Control
Labour Budgeting
Waste Reduction
Portion Control
Food Handler Certification
Food Safety
Sanitation
Health and Safety
Staff Scheduling
Staff Training
Kitchen Operations

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