Sous Chef - Luma

Job summary

The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, cleanliness, and consistency. They are responsible for managing inventory, leading the culinary team, and supporting staff development through training and coaching.

Job details

Company Description Luma is a contemporary restaurant that reflects Toronto’s vibrant and diverse culinary landscape. Guided by a commitment to seasonal ingredients and exceptional quality, our menu highlights sustainably sourced seafood, premium meats, and fresh local produce. Inspired by global flavours and techniques, we create dishes that celebrate the bounty of each season and deliver a dining experience that is both refined and approachable. At Luma, thoughtful hospitality and a passion for great food come together to create memorable experiences for our guests. What’s in it for you? Shared gratuities Paid vacation, sick, and personal day Comprehensive health, dental, and vision benefits, including enhanced mental health coverage Dining allowance and uniform allowance Discounted gym membership Access to our employee assistance program Group life and disability insurance 50% dining discount at all O&B restaurants for you and up to three guests RRSP matching Employee referral program Professional development fund Join one of Canada’s leading hospitality companies, where a wide range of exciting internal career opportunities await! Job Description Our Sous Chefs have a proven track record of cooking in a demanding environment as well as experience in recruiting, training, development and overall management of their cooks. Our Sous Chefs are hands on with cooking and managing their teams. The day to day: Lead by example and bring Luma’s vision and O&B’s values to life every day—creating an inspiring, professional, and inclusive kitchen culture. Actively oversee daily kitchen operations, ensuring consistency, quality, and impeccable cleanliness. Collaborate closely with the culinary and front-of-house teams to maintain seamless communication and exceptional guest experiences. Manage inventory, ordering, and receiving procedures to ensure accuracy, cost control, and product quality. Foster a team culture that celebrates craftsmanship, creativity, and a genuine love of food and hospitality. Support all aspects of team development including recruitment, training, performance management, and ongoing coaching. Demonstrate strong leadership, professionalism, and integrity in every interaction—serving as a role model to all team members. Utilize effective conflict resolution and problem-solving skills to maintain a positive, solutions-focused environment. Perform other duties as assigned in support of kitchen and restaurant operations. Qualifications Previous Sous Chef or Chef de Cuisine experience in a similar environment Passion for food & culinary excellence High level of integrity Discipline and vision Ability to build and nurture relationships; strong team leadership and interpersonal skills Reputation for paying fanatical attention to detail Drive and takes initiative Exceptional communication skills with all levels of the organization Performs well in a performance based culture Is very hands on and motivates by setting the example Available weekends, evenings and holidays as needed Legally eligible to work in Canada Additional Information This is a current vacancy Salary: $52,000 - $56,000 AI Disclosure To ensure a fair and efficient recruitment process, some aspects of candidate screening may be conducted using AI software. All assessments and outcomes are reviewed by our hiring team to provide thoughtful, personalized consideration. We are committed to transparency and respect, ensuring a welcoming experience for every candidate. Accessibility & Accommodation Oliver & Bonacini is committed to providing an inclusive recruitment process. If you require accommodation or support during any stage of the hiring process, please let us know. We will work with you to ensure your needs are met in a respectful and timely manner. Equity, Diversity & Inclusion We value and embrace diversity in all forms and encourage applicants from all backgrounds to apply. Our recruitment practices are designed to ensure fairness, equity, and opportunity for every candidate. Compensation: CAD 52000 - CAD 56000 - yearly

What you’ll do

The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, cleanliness, and consistency. They are responsible for managing inventory, leading the culinary team, and supporting staff development through training and coaching.

Requirements

Candidates must have previous experience as a Sous Chef or Chef de Cuisine in a similar demanding environment. Strong leadership, interpersonal skills, and a hands-on approach to kitchen management are essential for this role.

Benefits

• Shared gratuities • Paid vacation • Sick days • Personal days • Health insurance • Dental insurance • Vision insurance • Mental health coverage • Dining allowance • Uniform allowance • Discounted gym membership • Employee assistance program • Group life insurance • Disability insurance • Dining discount • RRSP matching • Employee referral program • Professional development fund

Listed skills

• Recruitment · Preferred
• Problem solving · Preferred
• Cost Control · Preferred
• Attention to detail · Preferred
• Food safety · Preferred
• Communication · Preferred
• Coaching · Preferred
• Inventory management · Preferred
• Team building · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Kitchen management
• Inventory management
• Staff training
• Performance management
• Conflict resolution
• Food safety
• Menu development
• Cost control
• Team building
• Communication
• Problem solving
• Recruitment
• Coaching
• Attention to detail
• Cost Control
• Professionalism
• Artificial Intelligence
• Mental Health
• Management
• Cleanliness
• Conflict Resolution
• Cooking
• Training And Development
• Creativity
• Employee Assistance Programs
• Performance Management
• Leadership
• Interpersonal Communications
• Inventory Management
• Problem Solving
• Operations
• Proactivity
• Restaurant Operation
• Seafood Preparation
• Team Building
• Team Leadership
• Product Quality (QA/QC)
• Receiving Procedures
• Detail Oriented

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks