Senior Sous Chef
Platters Catering & Events Inc. / Vivid HospitalityFull-Time Position
Evenings, Weekends, and Holidays Required Based on Event Schedule and Business Needs.
Position Overview
Platters Catering & Events and Vivid Hospitality are seeking an experienced, highly motivated, and results-driven Senior Sous Chef to join our leadership team. This position plays a critical role in the successful execution of our culinary operations, both within our production facilities and at off-site event locations. Reporting directly to the Head Chef, the Senior Sous Chef is responsible for maintaining exceptional culinary standards, leading and developing kitchen staff, ensuring operational excellence, and delivering outstanding guest experiences through consistent food quality and execution. The successful candidate will demonstrate strong leadership, accountability, attention to detail, and a commitment to continuous improvement. This individual will be expected to uphold company standards, drive team performance, maintain food safety compliance, and take ownership of the quality and efficiency of all assigned work. In addition to daily kitchen operations, the Senior Sous Chef will oversee satellite kitchen operations, support off-site catering logistics, assist with staffing and training initiatives, and contribute to menu development, cost management, and operational planning.
Key Responsibilities Leadership & Team Development
- Provide day-to-day leadership, direction, and support to all Back-of-House team members.
- Assist with recruiting, interviewing, onboarding, training, and performance management of kitchen staff.
- Foster a culture of professionalism, accountability, teamwork, and continuous improvement.
- Lead by example and maintain high standards of conduct, work ethic, and culinary excellence.
- Coach, mentor, and develop team members to improve skills, productivity, and performance.
- Address performance concerns promptly through coaching, corrective action, and retraining when required.
Culinary Operations & Quality Assurance
- Ensure all food is prepared, presented, and served in accordance with company recipes, specifications, and quality standards.
- Maintain accountability for consistency, portion control, taste, presentation, and execution of all menu items.
- Monitor food production processes to ensure efficiency, accuracy, and timely service.
- Conduct quality checks throughout production and event execution.
- Actively participate in menu planning, recipe development, food costing, and new product innovation.
- Ensure all catering and event food preparation meets client expectations and company standards.
Inventory & Cost Control
- Assist with purchasing food, supplies, and kitchen inventory.
- Monitor inventory levels and establish appropriate par levels based on business demands.
- Track and manage food waste, identifying opportunities to improve efficiency and reduce costs.
- Ensure proper storage, rotation, labeling, and handling of all food products.
- Support budget management through responsible purchasing and inventory practices.
Food Safety & Compliance
- Maintain strict compliance with all health department regulations, food safety requirements, and company policies.
- Ensure kitchen facilities, equipment, and workspaces are maintained in a clean, organized, and sanitary condition at all times.
- Enforce proper food handling, sanitation, and workplace safety procedures.
- Identify opportunities to improve operational safety and implement best practices.
- Conduct regular inspections to ensure compliance with food safety standards and safe work procedures.
Event & Satellite Kitchen Operations
- Support and oversee culinary operations at off-site catering events and satellite kitchen locations.
- Ensure equipment, supplies, and staffing requirements are properly coordinated for events.
- Maintain operational readiness of satellite kitchens and contracted off-site locations.
- Troubleshoot operational challenges and provide solutions to ensure successful event execution.
- Serve as a culinary leader during events, maintaining professionalism and quality under pressure.
Facilities & Equipment Management
- Monitor the condition of kitchen equipment, smallwares, and facilities.
- Coordinate maintenance and repair requirements as needed.
- Ensure equipment is properly operated, cleaned, and maintained by all team members.
- Maintain accurate maintenance and inspection records.
Operational Accountability
- Create and manage daily, weekly, and event-specific production schedules, prep lists, and cleaning schedules.
- Ensure all assigned tasks are completed accurately, efficiently, and on schedule.
- Take ownership of operational outcomes and proactively address issues before they impact service.
- Maintain clear communication with leadership regarding operational challenges, staffing concerns, inventory needs, and opportunities for improvement.
- Demonstrate sound decision-making and accountability in a fast-paced environment.
Qualifications
- Food Handler Certification (required).
- Minimum 3 years of progressive culinary leadership experience within hospitality, catering, banquet, or food service operations.
- Experience leading teams in high-volume production and event environments.
- Strong understanding of food safety regulations, kitchen operations, and inventory management.
- Valid Ontario Class G Driver's License.
- Must meet company vehicle insurance requirements.
- Fluent in English, both written and verbal.
- Ability to lift and carry up to 50 lbs.
- Ability to stand, walk, bend, and work for extended periods during shifts and events.
- Flexible availability, including evenings, weekends, and holidays.
Core CompetenciesLeadership
- Leads with integrity, accountability, and professionalism.
- Motivates teams to achieve high performance standards.
- Builds positive working relationships across departments.
Accountability
- Takes ownership of responsibilities and operational outcomes.
- Consistently delivers quality work with minimal supervision.
- Demonstrates reliability and follow-through.
Communication
- Communicates clearly, professionally, and effectively.
- Provides constructive feedback and direction to team members.
Organization & Attention to Detail
- Maintains exceptional organization in a fast-paced environment.
- Ensures accuracy in production, inventory, and event execution.
Teamwork & Collaboration
- Promotes cooperation between Front-of-House and Back-of-House teams.
- Contributes to a positive and solution-oriented workplace culture.
Professionalism
- Maintains a positive attitude and high energy level.
- Demonstrates punctuality, dependability, and commitment to excellence.
Success in This Role
A successful Senior Sous Chef consistently demonstrates leadership, accountability, and operational excellence while ensuring every event, meal, and guest experience reflects the high standards of Platters Catering & Events and Vivid Hospitality. This individual takes pride in their work, develops strong teams, and is committed to delivering exceptional results through quality, consistency, and professionalism.
Job Types: Full-time, Permanent, Apprenticeship
Pay: $25.00-$28.00 per hour
Benefits:
- Company car
- Company events
Experience:
- Kitchen Management : 3 years (required)
Licence/Certification:
- Class G Licence (required)
Work Location: In person
