Independent, chef-driven restaurant | Hamilton, Ontario
We are seeking an experienced Sous Chef to join the leadership team of an established, independently operated restaurant.
This is not a traditional top-down kitchen position. We operate with a collaborative leadership structure in which senior cooks and chefs are expected to contribute ideas, share knowledge, solve problems together, and support the success of the entire kitchen.
The Sous Chef will still carry meaningful responsibility and accountability, but leadership here is earned through consistency, sound judgment, communication, mentorship, and a willingness to work alongside the team—not through title or hierarchy alone.
THE ROLE
The Sous Chef will work closely with the Executive Chef and kitchen leadership team to maintain daily standards, develop cooks, strengthen systems, and ensure consistent execution across preparation and service.
This is a hands-on position for someone who is comfortable moving between leadership, training, organization, prep, and service. You should be equally willing to lead a difficult service, coach a developing cook, improve a prep system, clean and organize a station, or step into whatever role the kitchen needs that day.
RESPONSIBILITIES
- Lead and support daily kitchen preparation and service.
- Maintain high standards of food quality, consistency, organization, cleanliness, and execution.
- Coach cooks through clear instruction, practical feedback, and hands-on demonstration.
- Help create a kitchen culture based on professionalism, respect, accountability, and continuous improvement.
- Contribute to menu development, testing, costing, documentation, and implementation.
- Assist with ordering, inventory, receiving, waste control, and food-cost management.
- Support scheduling, station assignments, training plans, and performance conversations.
- Identify operational problems and help build practical systems to solve them.
- Maintain food-safety, sanitation, and workplace-safety standards.
- Communicate effectively with both front- and back-of-house leadership.
- Help the restaurant remain stable and consistent during busy services, staffing changes, and periods of growth.
EXPERIENCE
Successful candidates should have:
- At least 10 years of professional kitchen experience.
- At least four to five years of kitchen leadership experience in a Sous Chef, Chef de Cuisine, Kitchen Manager, senior supervisory, or comparable role.
- Strong à la carte service experience in a quality-focused restaurant.
- Demonstrated experience training and developing cooks.
- A strong understanding of kitchen organization, prep systems, labour, ordering, inventory, food cost, and waste management.
- The ability to maintain composure, judgment, and clear communication during demanding services.
- Strong culinary fundamentals and the humility to continue learning.
- Experience in steakhouse, live-fire, whole-animal, butchery, or seasonal ingredient-driven cooking is considered an asset, but is not mandatory.
WHO WILL SUCCEED HERE
This position may be a strong fit for someone who:
- Leads through example rather than authority.
- Takes standards seriously without creating unnecessary ego or tension.
- Understands that non-hierarchical does not mean unstructured or unaccountable.
- Enjoys teaching and helping other cooks become more capable.
- Can receive feedback as readily as they give it.
- Values consistency, systems, and long-term restaurant sustainability.
- Is comfortable contributing ideas without needing every idea to become their own.
- Is willing to remain actively involved in prep, cleaning, organization, and service.
- Wants to help build a strong kitchen rather than simply occupy a senior title.
WHAT THIS POSITION IS NOT
This is not an office-based management role, a purely creative position, or a stepping stone for someone who no longer wants to cook.
It is also not a command-and-control position. We are looking for someone who can provide direction when needed while continuing to listen, collaborate, and work beside the team.
SCHEDULE AND COMPENSATION
This is a full-time position requiring evening and weekend availability.
Compensation will be based on experience and the responsibilities ultimately assigned to the successful candidate.
Additional details regarding schedule, benefits, vacation, and compensation will be discussed during the interview process.
TO APPLY
Please submit a résumé along with a brief introduction explaining:
- The type of kitchen culture in which you do your best work.
- Your approach to training and developing cooks.
- What you believe distinguishes strong kitchen leadership from simply holding authority.
Only candidates selected for an interview will be contacted.
Pay: $50,000.00-$62,000.00 per year
Ability to commute/relocate:
- Hamilton, ON L8P 1B7: reliably commute or plan to relocate before starting work (preferred)
Experience:
- Progressive Kitchen: 10 years (required)
- Leadership and Management : 3 years (required)
Work Location: In person
