Sous Chef

About Us

Rooks to Cooks is the GTA's leading culinary school for children, offering a wide variety of hands-on cooking programs for youth ages 4–14 — from our popular summer culinary camps to in-school workshops, community activations, and special events. Our mission is to empower children to become more independent, self-sufficient, and confident while discovering the joy of cooking and baking.

About the Role

We are seeking skilled and enthusiastic Sous Chef Instructors to join our summer camp team This role is ideal for experienced culinary professionals who are excited to branch into education and youth care.

You will support the Lead Chef in all aspects of camp operations, including managing the back-of-house team, overseeing mise en place and inventory, and ensuring a safe and engaging environment for campers. Over time, you will have opportunities to gain hands-on teaching experience, gradually assisting with culinary demonstrations and building confidence in instructing young chefs. While prior experience working with children is not required, a passion for mentoring, learning, and inspiring campers is essential.

This position offers the chance to grow into a lead role, develop teaching skills, and make a meaningful impact in a high-energy, educational culinary setting.

Hours of work:

• Mondays: 8:30am - 5:30pm
• Tuesdays - Thursdays : 9:00am - 5:30pm
• Fridays: 9:00am - Close (approximately 8:00pm)

Duties & Responsibilities:

1. Back-of-House (BOH) Manager

• Oversee and manage the BOH team, including Kitchen Assistants, CITs, and volunteers.
• Manage all mise en place preparation for campers and staff, creating prep lists and assigning tasks.
• Receive, track, and organize inventory; audit head office food orders and work with ordering manager to ensure accurate inventory and minimize food waste.
• Manage oven use and the finishing of camper and staff products.
• Manage the pack-up of take-home products for campers.
• Ensure cleanliness and organization of the kitchen and equipment according to head office standards.
• Set up equipment, mise en place, and demo stations for each lesson.
• Ensure safe handling of allergens and dietary restrictions in all food preparation.
• Oversee end-of-day operations as Closing Manager, ensuring all tasks on the site's closing checklist are completed accurately and efficiently.

2. Chef-in-Training (CIT) Program Oversight

• Execute the daily CIT program, providing structured mentorship and supervision for all CIT candidates.
• Guide CITs in building core culinary skills, including recipe execution, mise en place, organization, and time management.
• Oversee CITs in preparing staff lunch, assisting with camper meal components, and executing camper recipes.
• Support CITs in baking and other practical kitchen skills, gradually increasing their responsibility and independence.
• Mentor CITs during Thursday Skills Application Days and Friday Pop-Up Restaurant, including live cooking demonstrations and leadership roles.

3. Assistant Chef Instructor (Gradual Teaching)

• Support the Lead Chef in culinary demonstrations and gradually gain confidence teaching campers.
• Assist campers with recipe execution, modeling proper technique, ensuring safety, and kitchen professionalism.
• Help execute daily lessons in a timely and organized manner according to the summer curriculum.

4. Brand Ambassador & Camper Support

• Support the Lead Chef in building a safe, positive, and engaging environment for campers and staff.
• Help define and reinforce camp rules and expectations.
• Build authentic relationships with campers, CITs, and their families.

Qualifications / Experience

• 2+ years of experience working in the culinary industry
• 1+ years inventory management experience
• Legally entitled to work in Canada
• Can speak fluent English
• All employees will be required to obtain and demonstrate proof of completion of the following documents before the start date of their training and employment: First Aid & CPR, Food Handlers Certification and a clear Vulnerable Sector Screening

Benefits of working for Rooks to Cooks

• Competitive compensation
• Rewarding and meaningful work
• Complimentary staff lunch & demo products to enjoy.
• Amazing work-life balance with weekday evenings and weekends off all summer long
• Work with like-minded people in a healthy work environment
• Welcoming and family-oriented culture
• It's fun teaching kids to cook
• Rapidly growing company with opportunities for growth & learning.

About Rooks to Cooks:

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Rooks to Cooks is committed to employment equity. We thank all applicants, however, only those considered for an interview will be contacted. We welcome and encourage applications from all people including disabled, Indigenous, 2SLGBTQIA+ people and BIPOC. Accommodations are available on request for candidates taking part in all aspects of the selection process.

Job Types: Full-time, Contract

Contract length: 10 weeks

Pay: $880.00-$1,000.00 per week

Benefits:

• Discounted or free food
• On-site parking

Application question(s):

• The position at hand is a seasonal contact. The contract is full time for weeks running in the summer months only? Are you able to make that commitment at this moment in time? Yes or no, please explain.
• What attracts you to the Rooks to Cooks Programs we run? Why are you interested in joining our team?
• Do you have any professional experience working with children? If so, please explain (ie. where did you work and for how long? What was your position? How many children were you responsible for? How old were the children?).
• Why do you think you would be a great fit for this role? Why do you believe you would make an excellent lead chef instructor?
• Our camps will likely take place in the following areas. Please indicate which sites you'd be willing to work:

Bathurst & Lawrence

College & Bathurst

Danforth

East York

Etobicoke

High Park

Missisauga (Hartland)

Markham

North York (Yonge)

Richmond Hill

Roncessvalles

Rosedale

Scarborough

Thornhill

• Have you been convicted of a criminal offense for which you have not been pardoned? Yes or No

Experience:

• Professional culinary : 2 years (required)
• Inventory management: 1 year (required)

Language:

• English (required)

Licence/Certification:

• First Aid Certification (preferred)
• Food Handler Certification (preferred)

Work Location: In person