Overview
The Sous Chef plays a key leadership role in our high-volume, locally sourced, chef-driven kitchen. This position is responsible for supporting consistent execution, fostering strong team performance, and ensuring smooth day-to-day operations.
We're looking for someone who genuinely cares about their team and the people they work alongside—someone who wants to be part of a kitchen built on collaboration, positivity, and a shared sense of pride in their work.
This role operates in a busy, year-round restaurant environment, with high-energy summer seasons and a steady winter business. Working closely with the Executive Chef and leadership team, the Sous Chef helps ensure seamless operations, exceptional guest experiences, and professional relationships with local suppliers and vendors.
A key part of this role is coaching, mentoring, and developing the culinary team while maintaining high standards of accountability, consistency, and execution. The ideal candidate leads with integrity, communicates thoughtfully, and sets the standard through their actions. They approach leadership with intention, self-awareness, and consistency, creating an environment where both the team and the business can thrive.
Responsibilities
Service & Execution
- Lead the kitchen during service, ensuring quality, consistency, and smooth operations.
- Maintain clear communication with BOH and FOH teams to deliver exceptional guest experience
- Continuously improve food quality, line efficiency, and daily execution
Team Leadership
- Train, coach, and develop line cooks, prep cooks, Junior Sous Chefs, and supervisors.
- Support onboarding, reinforce standards, and foster a positive, accountable team culture.
- Collaborate with the leadership team to ensure consistency across all shifts.
- Oversee kitchen operations in the Executive Chef's absence.
Operations
- Ensure line checks, prep levels, food quality systems, and daily checklists are completed.
- Maintain a clean, organized, and health inspection-ready kitchen.
- Support efficient service through strong communication and follow-through.
Food Safety & Health
- Uphold food safety, sanitation, FIFO, and health & safety standards.
- Ensure all team members follow procedures, complete required checks, and maintain a safe workplace.
Inventory & Cost Control
- Assist with ordering, receiving, inventory, and invoice management.
- Help control food costs through portioning, waste reduction, and efficient prep systems.
- Identify opportunities to improve kitchen efficiency and cost control.
Menu Execution
- Ensure recipes and plating standards are consistently followed.
- Support seasonal features and contribute ideas for specials that align with the restaurant's brand.
Your Experience
- 5+ years of experience in a high-volume casual, upscale casual, or brewpub kitchen.
- Previous leadership experience in a fast-paced culinary environment.
- Strong leadership skills with a calm, solution-focused approach.
- Ability to foster a respectful, collaborative, and team-oriented culture.
- Excellent communication skills, with the confidence to provide constructive feedback and support team development.
- Ability to perform effectively under pressure while maintaining quality and consistency.
- Strong understanding of prep systems, line flow, kitchen organization, and food cost controls.
- Passion for quality food, team development, and continuous improvement.
- Proficiency with Microsoft Excel, Word, data entry, and Kitchen Display Systems (KDS).
Amsterdam Brewhouse is an inclusive employer. We are committed to barrier-free, equitable recruitment and selection processes. If contacted for an interview, please advise us if you require any accommodation to ensure you have fair and equal access during the recruitment process.
Pay: $59,000.00-$61,000.00 per year
Ability to commute/relocate:
- Toronto, ON M5J 2K9: reliably commute or plan to relocate before starting work (required)
Experience:
- high- volume kitchen : 5 years (required)
- Leadership: 2 years (required)
Work Location: In person
