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This is a Full-time position in York region, ON posted September 6, 2017.

Please do not apply to this job if you are not allowed to work in Canada.


The Sous Chef is responsible for ensuring that the entire kitchen is being run and managed in an efficient and orderly fashion. This includes delegating tasks and overseeing the kitchen staff during day-to-day operations. This individual must ensure adequate supply levels and the general cleanliness and organization of the kitchen.


  • Ensure that all Kitchen Department staff deliver high quality service by:
    • Implementing employment guidelines and monitoring the staff during the probation period.
    • Implementing the Kitchen’ procedures to be used during new hire training
    • Ensure staff work as a team.
    • Coaching, mentoring, employee engagement.
  • Covering shift shortages as required.
  • Hold a weekly team meeting (10-15 minutes).
  • Conduct performance reviews (at least quarterly) to review progress and areas in need of improvement.
  • Ensure staff receive proper training to work efficiently and effectively
  • Perform disciplinary actions, if required in accordance with company policy
  • Prepare weekly staff schedule according to the given budget and or guidelines.
  • Ensure that direct supplier order quantities are determined and orders are placed as required to ensure adequate stock levels are always available within the Kitchen Depa
  • Make sure that carry-over stock is kept to the lowest possible level so that freshness of kitchen goods is always of the highest stand
  • Review and signoff required paperwork, such as Inventory Tracking Reports, throwaway record sheets, invoices, and assigned notes.
  • Control the inventory and store shrink
  • Maintain overall appearance of the Kitchen Department by keeping area fully stocked, ensuring signs are up to date and properly displayed, as well as the general cleanliness and organization of the department.
  • Demonstrate and utilize product knowledge regarding pricing, quality, and ingredients
  • Ensure all promotions are up-to-date and organized.
  • Maintain strict hygiene standards throughout the departm
  • Enforce all regulations and policies relating to safety, security and fire precautions as applicable to the whole depa
  • Ensure all employees follow and understand hygiene and safety rules and regulations.
  • Maintaining storage cleanliness and overall cleanliness.
  • Prepare and monitor the budget of the Kitchen Depa
  • Analyze the weekly kitchen department financial report and key performance indicators.
  • Analyze the monthly departmentalized financial accounts for the kitchen department and key performance i
  • Identify problems in area of profitability within the kitchen department and initiate strategies for improvem
  • Comparison of budgets to actual performance for the kitchen dep
  • Effectively and responsibly delegate within the kitchen departmen
  • Lead by example in all areas of manag
  • Implementing successful catering menu.
  • Supervising daily and weekly café menu.
  • Costing all kitchen products.
  • Organize In and out orders between kitchen and other departments.
  • Updating the Arz food recipes on hard and soft copy files.
  • Developing new prepared food items.
  • Conduct a weekly management review meeting of the kitchen departme
  • Report to the store manager as required in a timely and concise manner for all relevant
  • Prepare a monthly report on the kitchen department’s activities together with strategies for the next two months.
  • Perform other duties as requested by the Store Manag
  • Maintaining familiarity with all activities of the kitchen and be prepared to do them if needed.
  • Preparing and cooking food as per set menu
  • Overseeing the kitchen staff and preparing weekly staff schedules.
  • Ensuring that the food items are of top quality and that staff understand portion control.
  • Carry out menu planning, inventory, and managing of supplies.
  • Determine how food should be presented, and create decorative food displays.
  • Inspect supplies, equipment and work areas to ensure adherence to Company standards.
  • Maintaining a superior level of cleanliness and ensuring staff are complying with safety and sanitation rules and standards.
  • Monitoring freshness of all food products by verifying product dates.
  • Preparing equipment, stock and food for the following day.
  • Meeting with customers to discuss large orders such as catering for weddings.
  • Demonstrate new cooking techniques and equipment to staff.
  • Record production and operational data on specified forms


  • Excellent communication, organization and multi-tasking skills.
  • Ability to supervise team members and foster an environment of job satisfaction and enthusiasm,
  • Must be knowledgeable about all kitchen functions.
  • Some heavy lifting may be required, up to 50 lbs.
  • Ability to stand for prolonged periods of time.
  • May be required to work in cool and damp conditions.
  • Responsible and reliable.
  • Ability to prioritize work, and thrive in a fast-paced environment.
  • Maintain a high speed of efficiency when cooking.
  • Understand proper preparation technique.
  • Prior experience in retail
  • Knowledge of middle eastern cuisine

Accommodation is available upon request for applicants with disabilities in the recruitment and assessment process and when hire.