Sous Chef

Job summary

Lead kitchen operations across breakfast, dinner, room service, and events, maintaining food quality and service standards while running the kitchen in the Executive Chef’s absence. Manage staff development, menu execution, ordering, inventory, scheduling, food costs, and kitchen safety and sanitation.

Job details

Sous Chef Job Description About Us Abrielle is a Mediterranean restaurant in the heart of downtown Toronto, inside the Sutton Place Hotel on King West. We serve a wide mix of guests: hotel guests, people who live in the neighbourhood's condos, theatre-goers before a show, Jays fans before and after the game, and locals who just want a great meal. Our food is bright and seasonal, with a focus on simplicity and is built for sharing. We serve breakfast, dinner, room service and events. We hold a high standard in the kitchen and on the floor, but we keep things relaxed and approachable. We want guests to feel welcome whether they're in for a quick bite or a long dinner. What We’re Looking For? The ideal candidate is a hands-on kitchen leader who runs a tight line, holds standards when it’s busy, and makes the Executive Chef’s vision show up on every plate and in every service. They bring strong culinary fundamentals alongside the organization to run prep, ordering, scheduling and food safety day to day. They will lead the kitchen across breakfast, dinner, room service and events, and run the kitchen in the Executive Chef’s absence. Reports to the Executive Chef. Service + Kitchen Leadership Run the pass and lead the line during service, ensuring every dish leaves the kitchen to spec - flavour, temperature, portioning and presentation Lead the kitchen in the Executive Chef’s absence, including opening and closing shifts Coach, train and develop cooks across all stations; set the tone for a calm, focused and respectful kitchen culture Run pre-shift meetings with the BOH and FOH team; communicate 86s, features, allergies and VIPs Hold the team accountable to recipes, plating guides, station setups and Abrielle standards Support hiring, onboarding, scheduling and training of hourly BOH staff Food Program Execute Mediterranean menus with consistency across all services Contribute ideas for features, specials and seasonal menu flips; test and document new dishes with the Executive Chef Maintain and update recipes, plating guides and prep lists so every dish can be executed by any trained cook Operations + Cost Control Build and manage daily prep lists and par levels to minimize waste and avoid running out during service Place orders, receive deliveries, and check product quality, weights and pricing against invoices Conduct monthly inventory counts and support the Executive Chef in hitting a food cost targets Build BOH schedules within budgeted labour Track and reduce waste through proper rotation, labelling, utilization and portion control Enforce health + safety, food safety and sanitation standards; keep the kitchen inspection-ready at all times Monitor equipment upkeep and cleanliness; flag maintenance issues to the Executive Chef Understand and adhere to all kitchen operational policies + procedures, standards and Abrielle training and culture programs Will implement existing cleaning regiments and schedules and lead the team daily through best practice Qualifications 3+ years of kitchen leadership experience (Sous Chef or Junior Sous Chef) in a high-volume, fine or upscale casual dining environment. Hotel experience is considered an asset. Strong culinary fundamentals; seafood and Mediterranean cooking experience is a strong asset Proven ability to run a line and the pass during high-volume service Experience with ordering, inventory, scheduling and food costing Food Handler Certification required Calm, organized and able to lead under pressure (available evenings/weekends/holidays) Excellent interpersonal, organizational and communication skills, both verbal & written Compensation $65,000-75,000 Gratuities Benefits: after completion of probationary period Hotel and Dining Perks

What you’ll do

Lead kitchen operations across breakfast, dinner, room service, and events, maintaining food quality and service standards while running the kitchen in the Executive Chef’s absence. Manage staff development, menu execution, ordering, inventory, scheduling, food costs, and kitchen safety and sanitation.

Requirements

Requires at least three years of kitchen leadership experience as a Sous Chef or Junior Sous Chef in a high-volume fine-dining or upscale casual environment; hotel experience is an asset. Candidates need strong culinary fundamentals, proven ability to lead a busy line and pass, experience with kitchen operations and food costing, a Food Handler Certification, and availability for evenings, weekends, and holidays.

Benefits

• Gratuities
• Hotel Perks
• Dining Perks

Listed skills

• Food safety · Preferred
• Food preparation · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen Leadership
• Line and Pass Management
• Mediterranean Cooking
• Seafood Preparation
• Menu Development
• Recipe Development
• Food Preparation
• Ordering
• Inventory Management
• Scheduling
• Food Costing
• Waste Reduction
• Food Safety
• Sanitation
• Staff Training and Development
• Communication

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership