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MAPLE LEAF LOUNGE

Sous Chef - Fine Dining

Toronto, ON, M5J 2L6, Canada

The salary for this position is $65,000-$70,000. · Full-time

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Job details

Pay: The salary for this position is $65,000-$70,000.
Job type: Full-time
Posting language: English
Posted: Oct 9, 2026

Original job description

The salary for this position is $65,000-$70,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy.

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Now, if you were to come on board as our Sous Chef we’d ask you to do the following for us:

Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Demonstrate complete understanding of daily menu items.
Keep up with peak production and service hours.
Able to work independently and collaboratively in a team environment.
Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Think you have what it takes to be one of our Sous Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
FoodSafe Level 1 Certification.
Post-secondary education in culinary or related studies.
Strong background in banquet and catering functions with high-volume production.
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
Basic supervisory skills, capable of motivating, leading and developing associates.
Hard-working team player with ability to prioritize effectively.
Excellent communication skills (written and verbal).
Proficient in Microsoft Office (Word and Excel).

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More about this job

Responsibilities

The Sous Chef assists the Executive Chef in preparing food, coordinating kitchen staff, and maintaining high standards of production and sanitation. They are responsible for supervising hourly associates, managing inventory, and ensuring all food safety and presentation protocols are met.

Requirements

Candidates must have four years of culinary supervisory experience in a fast-paced environment and hold a FoodSafe Level 1 Certification. A post-secondary education in culinary studies and proficiency in Microsoft Office are also required.

Skills

Culinary supervision
Food safety
Sanitation procedures
Menu planning
Inventory management
Staff scheduling
Payroll administration
Food cost control
Banquet catering
High-volume production
Team leadership
Microsoft Office
Communication
Portion control
Training

Benefits

Group benefits
Employer RRSP contributions
Discretionary bonus
Incentive programs

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Fine Dining
Culinary
Food Safety
Sanitation
FoodSafe Level 1
Inventory Management
Banquet
Catering
Production
Supervision
Microsoft Word
Microsoft Excel
Payroll
Scheduling
Quality Control
Food Cost Control
Kitchen Management
Team Leadership
Menu Items

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