Sous Chef (Contract)

Toronto, ON
On-site
Posted Oct 15, 2026
1 position

$35 / hour

Opens an external site

Employment type: Part-time, Contract
Experience level: Lead · 10+ years
Minimum education: Professional degree
Posting language: English
Working hours: 40 hours per week

Job summary

The Sous Chef will supervise kitchen and stewarding staff while deputizing for the Executive Chef to ensure operational efficiency and communication. Responsibilities include managing food and labour costs, overseeing daily ordering, and ensuring all culinary dishes meet quality and specification standards.

Job details

The Granite Club is looking for a part time contract Sous Chef to fulfill all duties required in the absence of the Executive Chef. Assume total supervision of Kitchen & Stewarding employees in conjunction with their normal duties. Ensure that in the absence of the Executive Chef that total communication within the department, Senior Management and Department Heads is adhered to at all times. What’s in it For You? Collaborative & Engaging Work Environment: Join a culture that values innovation, teamwork, and continuous improvement. Exclusive Perks: Enjoy discounted memberships at GoodLife Fitness, as well as preferred rates on auto and home insurance. Vibrant Employee Events: Participate in a variety of inclusive and exciting events that celebrate our culture. On-Site Culinary Experience: Access to healthy, delicious meals daily at our Employee Cafeteria. Convenient Indoor Parking: Complimentary indoor parking to make your commute easier. Primary Responsibilities Technical / Culinary: Meet daily with Executive Chef and Sous Chefs to coordinate the organization for all Food & Beverage Outlets and Banquet functions Ensure that all daily ordering (for all areas in the kitchen) is completed and forwarded to the purchasing department Ensure all stocks are being kept securely and under the correct conditions Ensure that all cooks’ sections mis-en-place is always freshly prepared and on time for service Ensure that all dishes reaching the hot plate or pass is correctly garnished and seasoned, the correct portion, size, and on the appropriate service plate Ensure all dishes are being prepared to the correct specifications, quantity & quality and are correctly seasoned Must be able to work in all areas including: Intersections, Garde Manger, Banquets, Elements, Hearth, The Cravery, The 1875, Pastry, and Butchery Ensure that expenses are within budgeted limits (i.e., food and labour) Regularly update knowledge and skills for the good of the establishment and the profession Leadership / Communication: Deputize in Executive Chef’s absence to take charge of the Kitchen when directed to do so Promote team spirit and lead by example Ensure that junior cooks receive the right training and optimum guidance Ensure that any anticipated shortages are communicated promptly to the Kitchen Team Must be self-motivated and have the ability to motivate a team Encouraged to communicate and contribute new dishes and menu ideas Responsible for completing handovers at the beginning and ending of each shift Attend departmental meetings where applicable Check weekly schedules and make corrections of any anomalies or deficiencies that may affect efficient service and to ensure schedule reflects business levels in order to keep labour costs in line When working in Member areas, must be presentable and knowledgeable when dealing with Member inquiries or requests Work in a team environment within and outside of the Food & Beverage Department in order to maintain stability and progress the Club forward and clearly and respectfully communicate to the team To attend daily meetings with the front of the house managers to ensure that any special arrangements are properly communicated To hold daily meetings with the Culinary teams to ensure smooth running of all kitchen departments. Training (Development) Contribute and use the knowledge of seasonal ingredients when considering menu changes, blockbuster days and other food and beverage promotions Respond promptly and courteously to Member’s concerns and inquiries Follow all Granite Club policies indicated in the Staff handbook, emergency procedures and HR policies Conduct annual performance reviews for Kitchen employees in an constructive manner in order to help develop employees Take advantage of any training possibilities when they arise Required Qualifications A minimum of 10 years of experience required with 2 years minimum experience in role of Sous Chef in a comparable Food & Beverage operation Canadian Red Seal or Overseas Equivalent Required Food Handling Certification is an Asset Must be able to read, write & speak English fluently Must be knowledgeable in food cost and labour cost control Strong interpersonal and organizational skills Ability to coach, train, counsel and encourage Kitchen employees. Able to exercise progressive discipline where necessary. Computer knowledge an asset Ability to cope with extreme pressure in a fast paced environment Ability to do strenuous physical labour Flexible to work variable shifts; evenings, weekends and holidays Compensation The hourly rate for this position is $35.00. About the Granite Club The Granite philosophy of uncompromising quality is showcased in its state-of-the-art athletic facilities, world-class events and programs for all ages, delectable dining experiences and personalized services, each tailored to suit the varied needs and desires of its diverse and sophisticated Membership. The Granite Club is Canada's premier private Members' family, athletic, recreation and social club. Located in north Toronto, we offer our 12,000 Members the highest standard of facilities, programs and services. We strive to recruit enthusiastic, dedicated individuals with a passion for providing exceptional service. We’ll reward all your hard work with a competitive salary and extensive benefits. We thank all applicants for their interest; however only those selected for an interview will be contacted. As part of Granite Club policy, a condition of employment is to perform a criminal background check and a vulnerable sector search demonstrating a satisfactory criminal record prior to commencing employment. The Granite Club is committed to providing fair and accessible employment practices. If selected for an interview, we will be happy to work with you to ensure your interview is accessible and accommodation is provided based on the information you provide to the Granite Club Recruiter. We thank you in advance for your interest in our opportunity!

What you’ll do

Requirements

Candidates must have a minimum of 10 years of experience, including at least 2 years in a Sous Chef role within a comparable operation. A Canadian Red Seal or equivalent certification is required, along with strong knowledge of food and labour cost control.