Job Summary
Alpha Katering is seeking an experienced, highly skilled and motivated Sous Chef to support our Executive Chef in leading the culinary team. The Sous Chef will bring exceptional culinary expertise, strong leadership skills, and a passion for excellence to ensure smooth kitchen operations, high-quality food production, and exceptional client experiences. Acting as second-in-command in the kitchen, the Sous Chef plays a crucial role in supervising Junior Sous Chef and kitchen staff, maintaining consistency, and stepping into full leadership responsibilities when the Executive Chef is unavailable. If this sounds like the perfect fit for you, we’d love to receive your application.
Responsibilities
- Oversee daily kitchen operations, ensuring efficient, consistent, and adaptable workflows.
- Support the Executive Chef in training, mentoring, evaluating, and motivating staff, and lead the team in their absence.
- Maintain a positive, collaborative, and inclusive kitchen culture while upholding strict health, safety, and food-handling standards.
- Assist in planning and executing seasonal menus, banquets, and catered events with high attention to quality and presentation.
- Contribute to menu improvement, recipe development, and maintain strong standards for portion control and consistency.
- Work closely with catering and event teams to ensure smooth service, proper staffing, equipment readiness, and logistical coordination.
- Respond quickly to real-time event needs, adjusting workflows to meet client expectations.
- Support ordering, inventory management, stock rotation, and sustainability-focused waste-reduction practices.
- Assist in controlling food costs and managing supplier relationships.
- Lead food safety, sanitation, and cleanliness practices, and take ownership of HACCP logs, audits, calibrations, and corrective actions.
- Manage allergen-control procedures, proper storage, labeling, and traceability protocols.
- Ensure menu compliance with Canada’s Food Guide and prepare accurate labeling and reheating instructions for off-site service.
- Conduct regular kitchen inspections and resolve quality concerns promptly.
- Act as a key communication bridge between the kitchen, catering, events, and operations teams.
- Review daily function sheets and ensure full team readiness for scheduled services and events.
- Promote strong communication, teamwork, and alignment across all departments.
Qualifications
- Completion of a culinary apprenticeship or equivalent training; Red Seal certification required.
- Minimum 5 years of culinary experience, including 2 years in a Junior Sous Chef or similar leadership role.
- Proven ability to lead kitchen staff and manage large-scale catering operations.
- Strong culinary knowledge of diverse techniques and global cuisines.
- Excellent leadership, communication, and mentoring skills.
- Proficient in inventory management, cost control, and basic computer applications.
- Highly organized, detail-oriented, and able to work under pressure.
- Passionate about food quality, creative, and focused on continuous improvement.
- Professional, collaborative, and adaptable with flexible availability for events and varied schedules.
- Strong organizational skills coupled with excellent communication abilities within diverse teams.
Job Types: Full-time, Permanent
Pay: $58,000.00-$65,000.00 per year
Benefits:
- Dental care
- Extended health care
- RRSP match
Ability to commute/relocate:
- Scarborough, ON M1R 3C3: reliably commute or plan to relocate before starting work (required)
Experience:
- Culinary: 5 years (required)
Licence/Certification:
- Red Seal Certification (required)
Work Location: In person
