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Sous Chef

In a commercial kitchen in Toronto, an LMIA Sous C Hef supports the Head C Hef in managing food preparation, menu development, and kitchen operations. They are essential to maintaining both excellent culinary standards and the efficient operation of the kitchen. Depending on the establishment and the size of the culinary crew, the specific job functions may vary, but in general, they consist of:

  • helping the head chef with recipe development, menu planning, and food cost control.
  • preparing and cooking food in accordance with specified recipe guidelines and standards of excellence.
  • overseeing and instructing the line, prep, and dishwashing cooks in the kitchen.
  • observing food presentation to make sure it satisfies aesthetic and quality requirements.
  • Following up with suppliers to ensure timely and precise ingredient orders while keeping an eye on food inventory levels.
  • maintaining a clean and secure kitchen environment by abiding by food safety and sanitation requirements.
  • assisting the head chef in developing and putting in place kitchen workflows and procedures.
  • ensuring effective collaboration and communication among the chefs.
  • Taking care of and maintaining kitchen appliances and equipment, and reporting any maintenance problems.
  • helping to keep accurate records, including personnel schedules, production records, and food inventory.

Job Details:

  • Employer Name: Her Father’s Cider Bar + Kitchen
  • Job Location: Harbord VillageToronto, ON M5S 1G8
  • Salary: CAD20.00 to CAD30.00 Per Hour
  • Job Position: Sous Chef
  • Job Type: Full Time, Permanent, Part-Time, 40-60 hours per week
  • Job Category: Hospitality
  • Send Your coverletter:
  • Opening: 1


The duties of a sous chef may consist of:

  • working together with the executive chef to create and update menus based on the availability of seasonal ingredients and consumer preferences.
  • Educating and guiding the kitchen staff to ensure that they accurately follow instructions.
  • Throughout the cooking process, keep an eye on the consistency and quality of the dish.
  • assisting in the development and implementation of the kitchen’s SOPs.
  • ensuring adherence to health and safety rules, including correct methods for handling and storing food.
  • In charge of running the kitchen while the chief chef is away, including placing supply orders and managing employee schedules.
  • attending staff meetings, participating to menu creation, and helping to enhance the kitchen.
  • preserving a happy and respectful work atmosphere, encouraging collaboration and career development among the culinary workers.
  • keeping abreast of innovations, methods, and trends in the food industry.
  • helping to keep food costs under control and reduce food waste.


Although there are many different criteria for a sous chef, they often include:

  • Education in Culinary Arts: Completion of a program in culinary arts or a related subject is preferred.
  • Culinary Experience: Prior experience working in a professional kitchen as a sous chef or in a position equivalent to it.
  • Strong Culinary Skills: Expertise in a range of cooking skills, including butchery, sauce preparation, and numerous cooking techniques.
  • Understanding of meal planning, managing food costs, and controlling portion sizes.
  • Ability to encourage a team, provide assignments, and keep a positive work atmosphere. Leadership skills.
  • Ability to properly manage time in the hectic setting of a kitchen.
  • Flexibility: The capacity to work irregular hours, such as early mornings, late nights, weekends, and holidays.
  • Excellent interpersonal and communication skills are required to effectively connect with the head chef and coordinate with the kitchen personnel.
  • Food Safety Knowledge: Understanding of sanitation and food safety laws.
  • Bilingualism: Depending on the business and clientele, knowledge of multiple languages, such as English and French, may be useful in Toronto.

Perks and Hourly Salary:

An LMIA sous chef’s pay in Toronto may differ based on things like experience, education, the particular employer, and the establishment. In Canada, sous chefs can expect to make between $18 and $30 per hour on average, though pay may vary.

Depending on the workplace, perks, and benefits for sous chefs can differ. Typical benefits that might be provided include:

  • Opportunities for growth and career advancement in the food business.
  • discounts for employees on beverages and meals.
  • Health and dental insurance (for positions that are full-time).
  • Plans for retirement savings, such as 401(k)s or contributions to Registered Retirement Savings Plans (RRSPs) (for full-time positions).
  • time off that is paid, including holidays and sick days (for full-time work).
  • Opportunities for training and professional development to advance culinary expertise.
  • clothes or uniforms provided by the employer.
  • programs or reimbursements for employee meals.
  • Please be aware that the precise pay and benefits for an LMIA sous chef in Toronto may change. It is advised to browse nearby job listings or get in touch with possible companies to get the most precise and recent information.

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