Job description:
Job Title: Sous Chef
Employment Type: Full‑Time
Location: Toronto, ON
Salary: $56,000 annually
Weekly Hours: 40–44 hours per week (4-5 days per week)
Work Schedule
- Monday: 7:45 AM start
- Tuesday: 6:00 AM start
- Friday: 7:45 AM start
- Saturday: 6:00 AM start
- Wednesday: Possibility of catering orders (premium pay, x1.5)
- Thursday: Possibility of catering orders (premium pay, x1.5)
- Day shifts only
Job Overview
The Sous Chef serves as the primary support to the Head Chef and acts as a key operational liaison between kitchen leadership and staff. This position is responsible for supervising daily food production and ensuring all meals meet company standards for quality, consistency, efficiency, and food safety.
The Sous Chef plays an active role in menu execution, inventory management, staff supervision, and daily kitchen operations. In the absence of the Head Chef, the Sous Chef is expected to assume responsibility for overall back‑of‑house operations.
Key Responsibilities
- Prepare food in accordance with approved recipes, specifications, and production standards
- Accurately measure, portion, and plate food to ensure consistency and quality
- Cook food to required specifications within designated timelines
- Monitor and maintain proper food temperatures and storage procedures
- Ensure freshness, quality, and presentation of all menu items
- Package meals according to established production and quality guidelines
- Complete opening and closing duties in accordance with operational policies
- Supervise and inspect kitchen equipment to ensure cleanliness, sanitation, and safe operation
- Maintain high standards of cleanliness and organization throughout the kitchen
- Apply waste‑control and food‑cost management practices
- Conduct bi‑weekly reviews of hourly staff timecards
- Assist with receiving shipments and verifying products against invoices
- Report invoice discrepancies or delivery issues to the Operations Manager
- Support the Head Chef in maintaining an organized kitchen, including dry storage, refrigerators, and freezers
- Train and onboard new kitchen staff as required
- Identify, address, and resolve kitchen issues efficiently
- Assume Head Chef responsibilities during periods of absence
- Prepare and pack shipping orders as required
- Monitor inventory levels of meats, vegetables, dry goods, and supplies and coordinate weekly ordering needs with the Head Chef
- Perform additional duties as required to support kitchen operations
Qualifications & Skills
- Strong knowledge of professional cooking methods, ingredients, and food preparation techniques
- Proven leadership and supervisory experience in a commercial kitchen environment
- Familiarity with industry best practices and food safety standards
- Strong organizational, time‑management, and decision‑making skills
- Ability to work effectively in a fast‑paced environment
- Excellent problem‑solving and adaptability skills
- High attention to detail and commitment to quality
- Strong communication and teamwork skills
Company Commitment
Protein Chefs is committed to maintaining a professional, respectful, and team‑oriented work environment. We value reliability, accountability, and collaboration.
Pay: $56,000.00 per year
Benefits:
Work Location: In person
