We are seeking a passionate, dedicated, and experienced Junior Sous Chef to join our award-winning kitchen brigade. In this leadership role, you will work directly with seasonal ingredients, master diverse culinary techniques, and begin stepping into kitchen management.
This is an exceptional opportunity for a career-minded culinary professional to refine their skills in whole-animal utilization, farm-to-table, and wood-fire cooking while developing their leadership and mentorship capabilities.
Key Responsibilities of a Jr. Sous Chef
- Leadership & Line Oversight: Act as a bridge between the line cooks and culinary leadership; monitor ticket times and seamlessly coordinate bill firing across all stations to ensure multi-course tables are served concurrently and on time.
- Quality Control & Execution: Produce menu items to exact specifications on a range of line stations during high-volume evening services with flawless precision, speed, and consistency; while auditing the output of junior cooks.
- Mise en Place & Advanced Prep: Oversee and execute detailed daily prep lists, ensuring all ingredients are meticulously cut, weighed, and portioned. Lead the preparation of high-end components including precise stocks, delicate emulsions, mother sauces, and advanced garnishes.
- Seasonal Menu Writing: Partner directly with the Executive Sous-Chef and Sous Chef to conceptualize, test, and develop evolving seasonal dishes and multi-course blind-tasting menus ('The Road Trip').
- Station Readiness: Ensure all kitchen stations are properly set up, fully stocked according to restaurant specifications, and ready before dinner service begins.
- Food Safety & Kitchen Hygiene: Enforce strict standards of kitchen sanitation, immaculate workspace organization, precise food rotation, and safe handling practices.
- Mentorship: Actively coach, guide, and support line cooks and stewards to maintain a positive, efficient, and cohesive kitchen environment.
- Labour Costing & Management: Assist culinary leadership in managing BOH labour costs; learn to build efficient labour plans that balance target labour percentages with expected service volume.
- Dictate recipe techniques and dish concepts clearly to junior cooks, translating abstract culinary ideas into executable, standard operating procedures.
- Label, date, and properly rotate all food storage containers in coolers to comply with local food safety regulations.
Education and Experience Requirements
- Minimum 3 -5 years professional kitchen experience in a high-volume, upscale casual, or fine dining kitchen setting.
- Minimum of 1 year professional leadership experience in a team of 5 or more.
- A diploma in culinary arts, Journeyman Certification, and/or Red Seal Certification in cooking are considered assets
Technical and Professional Skill Requirements
- Ability to stay calm, organized, and focused under intense, fast-paced pressure.
- Ability to perform uniform culinary cuts (e.g., julienne, brunoise) rapidly with minimal waste.
- Understanding of flavour profiles and the ability to replicate complex recipes identically every time.
- Confidence cooking in different stations of the kitchen
- Excellent verbal communication and active listening skills
Physical Requirements
- Ability to stand, walk, bend, and move constantly for shifts lasting 8 to 12 hours.
- Ability to lift and carry hot kitchen objects or raw ingredients weighing up to 50 lbs (23 kg).
- Capacity to work long hours safely in tight spaces exposed to high-heat grills and ovens
The Right Candidate possesses the following Mindset
- Integrity to do the job right every single time, ensuring every tasks, from deep cleaning to final platings, executed correctly without cutting corners, even when unsupervised.
- Drive to experiment, collaborate, and contribute ideas to new dishes.
- Eagerness for teamwork, collaboration, and uplifting those around you.
- Enthusiasm to give, receive, and implement constructive feedback with peers and leadership.
- Passion for local Canadian food and sustainable sourcing.
- Positivity, innate optimism, and a strong problem-solving attitude.
- Commitment to lifetime learning and mastering the culinary craft.
Schedule & Availability
- Shift Times: 1:30 PM – 11:30 PM (Weekdays) | 2:30 PM – 12:30 AM (Friday & Saturday)
- Work-Life Balance: 4-5 day workweek depending on business levels (38 to 44 hours per week)
- Availability: Willing to work evenings and weekends.
- We are closed Sundays!
