The Sous Chef supports the culinary leadership team in delivering a dynamic brew hall dining experience centered around shareable plates, seasonal ingredients, and elevated comfort food with a modern twist.
Working closely with the Executive Chef and Senior Sous Chef, this role helps coordinate daily kitchen operations while ensuring the highest standards of food quality, consistency, and service efficiency. The Sous Chef plays an important role in maintaining the pace and rhythm of a busy kitchen during peak service periods.
The kitchen takes pride in preparing food using fresh, high-quality ingredients and scratch cooking techniques, that align with the vision of the brew hall in the St. Jacobs Market District.
What You’ll Do
- Support the Executive Chef and Senior Sous Chef in managing daily kitchen operations
- Lead service periods and ensure smooth coordination between kitchen stations
- Maintain consistency across the brew hall menu while supporting seasonal features
- Ensure all dishes meet established recipes and presentation standards
- Assist with prep planning and mise en place to support efficient service
- Support station coverage including grill, sauté, fryer, and pantry stations when needed
- Collaborate with the culinary team on menu improvements and seasonal features
- Assist with ordering, inventory management, and product rotation
- Monitor food quality during preparation and service
- Support daily cleaning schedules and kitchen organization
- Assist with orientation and training of new kitchen staff
- Maintain strong communication with front of house teams during service
- Ensure compliance with food safety, sanitation, and workplace safety regulations
- Contribute to a collaborative, team-first culture on every shift
- Other duties as required
Who You Are
- Skilled kitchen leader with strong cooking fundamentals
- Comfortable managing high-volume service environments
- Passionate about hospitality and team development
- Organized and detail-oriented with strong communication skills
- Knowledgeable in food safety practices and sanitation standards
- Food Handler/WHIMIS Certification required or willingness to obtain
Pay: From $25.00 per hour
Experience:
- high-volume cooking : 4 years (required)
- culinary leadership: 2 years (required)
Location:
- Waterloo, ON N2V 2G8 (preferred)
Work Location: In person
