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About the Role

The Sous Chef leads all culinary operations across Chef Harvest, Grab and Go, and Canopy. This role owns the kitchen from concept to execution, setting the creative direction, maintaining food quality and safety standards, and managing the team that delivers it. The Sous Chef works closely with the General Manager on culinary strategy and partners with the Director of Retail Services and Director of Conference Services to ensure consistent production across every outlet.

Responsibilities

• Shaping culinary direction and concept development in collaboration with the GM
• Proposing seasonal menu strategies that reflect guest preferences and business goals
• Providing ground-level operational input to inform long-range planning
• Owning the food cost budget across all culinary outlets
• Controlling waste, monitoring recipe costing
• Reporting budget variances to the GM with clear corrective plans
• Selecting recipes, conducting tastings, and setting production standards following WELL certification guidelines and those of the corporate culinary team
• Coordinating with the Director of Conference Services on internal catering production to support cost reduction
• Partnering with the Director of Retail Services to develop Grab and Go and Chef Harvest offerings
• Ensuring all menu changes that affect brand positioning or capital spend receive GM & client approval before implementation
• Directly managing all kitchen staff including line cooks and dishwashers
• Setting and upholding training standards across all culinary positions
• Conducting performance reviews and managing kitchen scheduling
• Building a team culture grounded in craft, accountability, and continuous improvement
• Overseeing mise en place standards and production volumes for both Chefs Harvest and Grab and Go service
• Maintaining execution standards across Chef Harvest and Grab and Go
• Coordinating with the Director of Conference Services and Catering Manager to confirm timing, quantities, and special requirements for events when required
• Managing HACCP plans and all food safety protocols
• Conducting internal audits and leading staff food safety training
• Correcting deficiencies in real time and maintaining a kitchen that meets or exceeds regulatory standards
• Reporting incidents to the GM and supporting corrective action plans

Requirements

• A minimum of three (3) years' experience in a similar environment
• Ability to understand, read and write English
• Ability to follow instructions and interact with customers in order to assure customer satisfaction
• Strong background in banquet and catering functions with high-volume production
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation
• Basic supervisory skills, capable of motivating, leading and developing associates
• Hard-working team player with ability to prioritize effectively
• Proficient in Microsoft Office (Word and Excel)

Skills

• FoodSafe Level 1 Certification
• Microsoft Office (Word and Excel)

Experience Level

• Three (3) years' experience in a similar environment

Education Level

• Post-secondary diploma or equivalent

Salary/Compensations

• $55,000 to $62,000

Benefits

• Group benefits
• Employer RRSP contributions
• Discretionary bonus or incentive programs

About the Company

• We are committed to offering competitive compensation & comply with all applicable pay transparency legislation.
• Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process.
• Canadian work experience is not a requirement for this role.
• Please note that artificial intelligence–based tools may be used at certain stages of the recruitment & applicant screening process.