All kitchen position

12 hours ago
Toronto, Ontario, Canada The Thornhill Club Full-time
Company Description The Thornhill Club is one of Canada’s most historic and renowned private golf clubs, featuring a Stanley Thompson–designed course in the heart of Toronto. Operating year-round, the club offers 27 holes of golf and a range of facilities that serve golfers and their families in all seasons. In addition to its deep heritage, the club is known for its innovative approach to cuisine and commitment to the environment. Team members join a professional, service-focused environment where culinary quality and member experience are central to the club’s identity. Role Description The Jr Sous Chef is a full-time, on-site role based at The Thornhill Club in Toronto, ON. This position supports the Sous Chef and Executive Chef in daily kitchen operations, including preparing and plating menu items, ensuring food quality and consistency, and maintaining high standards of cleanliness and food safety. The Jr Sous Chef assists with menu execution for à la carte service, banquets, member events, and seasonal offerings, and helps coordinate kitchen staff during busy service periods. The role involves monitoring inventory levels, assisting with ordering and food rotation, and contributing ideas for specials and menu improvements. The Jr Sous Chef also helps train and mentor line cooks and prep staff, fostering a positive, efficient, and collaborative kitchen environment. Qualifications Demonstrated culinary skills in food preparation, cooking techniques, and plating, with strong attention to detail and presentation. Experience working in a professional kitchen, preferably in a club, hotel, or high-volume restaurant environment. Knowledge of food safety, sanitation standards, and proper kitchen equipment handling, with a commitment to maintaining a clean and safe workspace. Ability to work collaboratively with chefs and kitchen staff, support leadership during service, and communicate effectively with team members. Strong time management and organizational skills, with the ability to perform under pressure and adapt to changing service demands. Formal culinary education, apprenticeship, or equivalent practical experience; Red Seal certification or progress toward it is an asset. Availability to work flexible hours, including evenings, weekends, and holidays, in line with club operations and events. Interest in menu development, seasonal ingredients, and continuous learning to support an innovative culinary program.

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