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About the Role
Summerhill Market is seeking an experienced, hands-on Sous Chef to help lead their high-volume Commissary kitchen. This role is critical for ensuring exceptional food quality, production efficiency, food safety, and team development, producing thousands of fresh meals and prepared foods weekly.
Responsibilities
- Assist in leading daily operations of a high-volume Commissary kitchen.
- Lead production teams while fostering a positive, respectful, and accountable workplace culture.
- Coach, mentor, and develop Cooks, Kitchen Helpers, Prep Cooks, Packers, and Team Leads.
- Assign daily production tasks and ensure effective labor utilization.
- Assume leadership responsibilities in the absence of the Executive Chef or Plant Manager.
- Promote teamwork and strong communication across all production departments.
- Prepare and oversee the production of various food items including soups, sauces, entrées, salads, sandwiches, side dishes, catering items, and seasonal products.
- Ensure consistent adherence to recipes, portion sizes, cooking techniques, and presentation standards.
- Monitor daily production schedules to ensure timely and accurate completion of products.
- Support new product launches, seasonal menus, and recipe improvements.
- Troubleshoot production issues while maintaining quality and efficiency.
- Ensure all products meet Summerhill Market's standards for taste, appearance, freshness, consistency, and quality.
- Conduct regular quality checks throughout production.
- Monitor shelf life, yields, and product consistency.
- Investigate quality concerns and implement corrective actions.
- Assist with inventory management, ordering, and product rotation (FIFO).
- Minimize food waste through accurate forecasting, production planning, and inventory control.
- Monitor ingredient usage and food costs.
- Assist with inventory counts and production reporting.
- Ensure compliance with all CFIA, Public Health, HACCP, food safety, allergen control, and sanitation requirements.
- Monitor temperatures, cooling procedures, storage practices, and cleaning schedules.
- Ensure all team members follow safe food handling practices.
- Promote a clean, organized, and safe production environment.
- Train new employees on recipes, equipment, food safety, quality standards, and production procedures.
- Provide coaching, feedback, and performance support to team members.
- Help identify future leaders and support internal promotions.
- Foster continuous learning and professional development.
- Identify opportunities to improve production flow, efficiency, labor utilization, and product quality.
- Participate in process improvement initiatives and implementation of new equipment or systems.
- Work closely with Packaging, Receiving, Warehouse, Purchasing, Logistics, and Retail Operations to ensure smooth daily operations.
- Assist with production planning for holidays, promotions, and large-scale catering initiatives.
Requirements
- Minimum 3–5 years of culinary leadership experience in a high-volume kitchen, commissary, catering operation, hotel, restaurant, or food manufacturing environment.
- Previous experience supervising and developing teams.
- Strong knowledge of food production, food safety, sanitation, HACCP, and quality assurance.
- Excellent organizational, time management, and problem-solving skills.
- Strong communication and leadership abilities.
- Comfortable working in a fast-paced, production-focused environment.
- Experience with inventory management, production scheduling, and labour planning is an asset.
- Flexible availability including early mornings, evenings, weekends, holidays, and peak seasonal production periods.
- Ability to stand and walk for extended periods.
- Ability to lift and carry up to 50 lbs.
- Comfortable working around hot equipment, ovens, kettles, coolers, and freezers.
- Ability to perform repetitive lifting, bending, reaching, and pushing throughout the shift.
Skills
- Culinary leadership
- Team development
- Food production
- Food safety
- Sanitation
- HACCP
- Quality assurance
- Inventory management
- Production scheduling
- Labor planning
- Communication
- Problem-solving
- Time management
- Organizational skills
Location
- Toronto, ON
Work Type
- Full-time
Experience Level
- 3-5 years culinary leadership experience
- Supervisory experience
Education Level
- Culinary diploma or equivalent professional culinary training preferred
Benefits
- Competitive compensation
- Employee discounts
- Health and dental benefits
About the Company
- Summerhill Market has been serving Toronto for over 65 years and is known for exceptional food, outstanding customer service, and a commitment to quality.
- Their Commissary is the heart of their food production operation, supplying thousands of fresh products to their retail stores every week.