Toronto, On Executive sous chef Jobs – 73 Openings This Week

Sous Chef |Part-Time| Enercare Centre
Oak View Group —Toronto, ON
- $29–$33 an hour
- Part-time
executive chef
Myth restaurant —Toronto, ON
- $45 an hour
- Temporary
- Bar
- English
- High school diploma or GED
- Dental care
Regional Chef, Airlines
Compass Group Canada Ltd —Mississauga, ON
- $80,000–$90,000 a year
- English
- Travel
- Food service
Quick apply
executive chef
Culinaria Restaurant and Events —Mississauga, ON
- $36 an hour
- Weekends as needed
- English
- Restaurant experience
- Teaching
Senior Sous Chef
Harbour 60 —Toronto, ON
- $65,000–$75,000 a year
- Full-time
- Cooking
- English
- Team management
- Dental care
- Vision care
Quick apply
Sous Chef
Kab Search —Toronto, ON
- $60,000 a year
- Full-time
- Hotel
Quick apply
Executive Chef
Local 1794 —Toronto, ON
- $65,000–$70,000 a year
- Full-time
- Cooking
- Supervising experience
- Bachelor's
Quick apply
Sous Chef |Seasonal Part-Time| Rogers Stadium
Oak View Group —Toronto, ON
- $27 an hour
- Part-time
Sous Chef
Vintage Conservatory Yorkville —Toronto, ON
- $50,000–$60,000 a year
- Weekends as needed
- Inventory management
- Sanitation
- In-person
Quick apply
2d
Sous Chef
Compass Group Canada Ltd —Toronto, ON
- $55,000 a year
- Microsoft Word
- Microsoft Excel
- Microsoft Office
Quick apply
7d
Senior Sous Chef
The Miller Tavern —North York, ON
- $60,000–$65,000 a year
- Full-time
- Hospitality
- Cooking
- Supervising experience
- Disability insurance
- Dental care
Quick apply
7d
chef
Don Quixote Restaurant —Toronto, ON
- $36 an hour
- Overtime
- English
- Restaurant
- Flexible schedule
13d
executive chef
Mogouyan Hand Pulled Noodle —Mississauga, ON
- $37 an hour
- Weekends as needed
- English
- Bachelor's
- Flexible schedule
Sous Chef
Moxies —Toronto, ON
- From $55,000 a year
- Full-time
- In-person
- Leadership
- Restaurant
- Dental care
- Flexible schedule
Quick apply
Unit Chef
Compass Group Canada Ltd —Toronto, ON
- $55,000 a year
- Microsoft Word
- Microsoft Excel
- Microsoft Office
Quick apply
Junior Sous Chef/ CDP
The Thornhill Club —Thornhill, ON
- $21–$25 an hour
- Full-time
- Cooking
- Organizational skills
- In-person
- Paid time off
Quick apply
Sous Chef
Chop Steakhouse & Bar —Vaughan, ON
- Part-time
- In-person
- Leadership
- Restaurant experience
- Dental care
- Flexible schedule
Quick apply
Banquet Chef
Chef Luciano Schipano LTD. —North York, ON
- $22–$25 an hour
- Full-time
- Hospitality
- Cooking
- English
- Flexible schedule
Quick apply
21h
Head Chef
Prime Goup —Toronto, ON
- Weekends as needed
- Sanitation
- Cooking
- Team management
Quick apply
Asian Cuisine Chef
Prime Goup —Toronto, ON
- Weekends as needed
- Sanitation
- Cooking
- Team management
Quick apply
2d

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Sous Chef |Part-Time| Enercare Centre

Oak View Group -
Toronto, ON

Apply Now

Job details

Part-time
$29–$33 an hour

Full job description

Oak View Group:

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Overview:

The part-time Sous Chef will assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, and performance reviews).

This role pays an hourly rate of $29.00-$33.00 CAD.

Benefits for part-time roles: pension matching.

This position will remain open until July 24, 2026.

Responsibilities:

Responsible for proper preparation, excellence of product, profit, and labor cost.
Organize and help in the service of all activities, employee meals, and private dining rooms.
Consistent preparation and presentation based on overall standards, including portion size, of daily specials, salads, entrees, etc., as applicable per work assignment and as designated by Executive Chef which are produced within quality standards guidelines.
To train, supervise, and/or performance manage employees when needed.
Enhance the overall knowledge and team spirit of the kitchen staff; provide the 3 steps of service.
To attend F&B meetings, banquet meetings, and line-ups.
Prepare work schedules for the kitchen crew and monitor payroll costs and Kronos reports as requested.
Ordering, receiving, and proper rotation of food and kitchen goods.
Menu development for special requests by a member or the Executive Chef.
Responsible for expediting at any meal period and ensuring proper quality, portioning, and presentation.
Adhere to all cleaning schedules and duties set up by the Executive Chef.
Responsible for cleanliness and sanitation of individual work area and kitchens, including equipment, counters, tools, waste areas, etc.
Assist fellow employees, members, and guests to ensure delivery of the 3 steps of service without being directed.
Be aware of team members and the environment and participate as a member of the team.
Notify supervisor of member/guest complaints at the time they occur. Rectify, practicing service recovery, any complaints as soon as possible.
Interact with members/guests professionally, helping them with changes and last-minute requests as needed.
Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Adhere to all the various company and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job.
Follow all service department and corporate guidelines and policies as instructed by supervisor, policies, and manuals. the kitchen, and assuring that others are acting safely.
Responsible for maintaining good conduct and safe working habits in all areas, including attending daily line-ups and participating as requested.
Wearing a clean and neat uniform that follows venue uniform standards daily.

Qualifications:

2-3 years as lead line cook.
Prefer culinary training.
Health & Sanitation Card.
Ability to communicate and follow instructions.
Indoor environment, fast pace.
Culinary School graduates preferred.
Ability to multi-task and work at an efficient pace to keep up with business needs.
Ability to follow instructions well as directed.

Strengthened by our Differences. United to Make a Difference:

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Equal Opportunity Employer:

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Apply Now

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