Location: Ontario, Canada
Venue Capacity: Up to 1,200 Guests
Position Overview
We are seeking an experienced and highly organized Sous Chef to support and lead kitchen operations in a high-volume banquet environment. The ideal candidate must have strong experience in Western, Portuguese, and Italian cuisine, with the ability to execute large-scale events including plated service, buffet service, and outdoor catering.
The Sous Chef will work closely with the Executive Chef to ensure smooth execution of all events, maintain food quality standards, and lead kitchen staff effectively.
Key Responsibilities
Kitchen Operations & Event Execution
- Execute and supervise food preparation for large-scale events (up to 1,200 guests)
- Manage both plated and buffet service with consistency and timing precision
- Oversee outdoor catering and off-site event production
- Ensure all dishes meet presentation, taste, and quality standards
- Read and execute Banquet Event Orders (BEOs) accurately
Menu Execution & Culinary Expertise
- Prepare and oversee menus including:
- Western cuisine
- Portuguese cuisine
- Italian cuisine
- Ensure proper portioning, plating, and food consistency across all events
- Maintain high standards for food safety, hygiene, and allergen awareness
Staff Management & Leadership
- Supervise kitchen team including cooks, prep staff, and helpers
- Assign daily tasks and responsibilities based on event requirements
- Train and mentor kitchen staff to improve efficiency and quality
- Monitor staff performance during prep and live events
- Ensure proper communication between kitchen and front-of-house teams
Preparation & Organization
- Organize and lead prep schedules for upcoming events
- Coordinate mise en place for multiple events running simultaneously
- Ensure kitchen readiness for service, including equipment and stations
- Maintain cleanliness and organization of kitchen at all times
Inventory, Ordering & Cost Control
- Quantify ingredients based on event size and menu requirements
- Place orders for food supplies and ensure timely deliveries
- Monitor inventory levels and reduce waste
- Assist in cost control and food cost management
- Ensure proper storage and rotation of products (FIFO)
Compliance & Safety
- Ensure compliance with Ontario health and food safety regulations
- Maintain a clean, safe, and organized kitchen environment
- Enforce sanitation standards and workplace safety protocols
Qualifications
- Minimum 5–7 years experience as a Sous Chef or Senior Line Cook in banquet or high-volume kitchen
- Strong experience in Western, Portuguese, and Italian cuisines
- Proven ability to handle large-scale events (400–1,200 guests)
- Experience with plated, buffet, and outdoor catering operations
- Strong leadership and team management skills
- Ability to work under pressure and meet tight timelines
- Excellent organizational and communication skills
Preferred Qualifications
- Culinary diploma or equivalent experience
- Food Handler Certification (Ontario)
- Experience working in banquet halls or event venues
Join our team as a Sous Chef – Banquet Operations (High Volume Events) and bring your culinary passion to life by creating memorable experiences for our guests. We value energetic leaders who are committed to excellence in every dish served!
Job Type: Full-time
Pay: $60,000.00-$70,000.00 per year
Benefits:
Experience:
- Sous Chef: 4 years (required)
Work Location: In person
