Sous Chef

Job Description

SkyLine Hospitality Group is recruiting a talented Sous Chef for our upscale brasserie in Toronto. Working directly under the Executive Chef, you will help lead the kitchen brigade, oversee daily mise en place, and step up to run the pass whenever required. This is the ideal next step for a strong Chef de Partie ready to move into senior kitchen leadership. You will also take charge of the popular weekend brunch service and contribute dishes to our rotating chef's-table menu.\n\nOur Toronto kitchen is known for its mentorship culture and commitment to seasonal Canadian produce. You will receive structured leadership development, exposure to menu creation, and a clear, supported pathway to Head Chef positions within our growing North American portfolio. We fund stage placements at partner restaurants abroad for chefs demonstrating exceptional commitment.

Responsibilities

Support the Executive Chef in daily kitchen operations and brigade leadership\nOversee mise en place, section organisation and service execution\nRun the pass and maintain quality and presentation standards during service\nTrain, mentor and motivate junior chefs and apprentices\nAssist with menu development, costing and seasonal dish creation\nEnforce food safety, hygiene and workplace safety standards at all times

Requirements

Culinary diploma or equivalent professional qualification\nMinimum 4 years of kitchen experience including 1-2 years at Chef de Partie level\nStrong leadership potential with experience guiding junior team members\nSolid understanding of food costing, stock control and HACCP procedures\nAbility to perform under pressure during high-volume service\nEligibility to work in Canada

Skills

Kitchen leadership, Mise en place, Sauce and protein cookery, Menu costing, HACCP compliance, Staff mentoring, Pass management, Stock control, Time management, Creative plating

Benefits

Monthly salary of $3,200 – $4,500 plus overtime\nExtended health and dental benefits\nLeadership development and Red Seal support\nStaff meals and dining discounts\nClear pathway to Head Chef within the group