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Sous Chef

4 weeks ago

Toronto, Ontario, Canada Nola Eatery Bar Full time

Job Overview

We are seeking a skilled and dynamic Sous Chef / Line Cook who has an knoledge about french and italian food background to join our culinary team. The ideal candidate will bring extensive culinary experience, leadership skills, and a passion for delivering exceptional dining experiences. This role involves overseeing kitchen operations, managing food preparation, and ensuring high standards of food safety and quality in a fast-paced environment. The position offers an opportunity to work in a professional kitchen setting, contribute to menu development, and lead a team of culinary professionals.

Responsibilities

  • Prepare and cook a variety of dishes with precision and consistency, adhering to established recipes and presentation standards
  • Assist in menu planning and development, incorporating innovative ideas while maintaining operational efficiency
  • Supervise kitchen staff during shifts, providing guidance, training, and support to ensure smooth workflow
  • Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste
  • Ensure compliance with food safety regulations and maintain cleanliness standards throughout the kitchen
  • Oversee food production for banquets, catering events, and fine dining service
  • Lead dietary department initiatives when applicable, ensuring special dietary needs are met accurately
  • Coordinate with front-of-house staff to ensure timely food service and customer satisfaction
  • Manage shift schedules and operational tasks to optimize productivity and team performance

Qualifications

  • Proven experience in fine dining environments with strong culinary skills
  • Supervising experience in a restaurant or hospitality setting is highly desirable
  • Background in banquet service, catering, or food production is preferred
  • Knowledge of inventory management, food safety protocols, and kitchen management practices
  • Demonstrated leadership abilities with effective team management skills
  • Experience with menu planning, food handling, and food service management
  • Strong understanding of the food industry standards and hospitality operations
  • Ability to work efficiently under pressure in a fast-paced environment
  • Culinary certification or relevant training is advantageous but not mandatory
  • Excellent communication skills and a passion for culinary excellence

Job Types: Full-time, Part-time, Permanent

Pay: $40,372.77-$66,352.58 per year

Expected hours: 35 per week

Work Location: In person