Executive Sous Chef

Location: Toronto, Ontario
Industry: Events & Catering / Large-Scale Food Production
Position Type: Full-Time | Permanent

Job Description:

A high-performing events and catering facility in Toronto is currently seeking an Executive Sous Chef with a strong background in high-volume production, plated banquets, and culinary leadership. The ideal candidate should have hands-on experience in running large-scale kitchen operations, corporate catering events, and executing multi-course meals for hundreds of guests. This is a key leadership role for a dynamic and fast-paced culinary environment.

Job Responsibilities:

• Oversee daily operations of the production kitchen, including hot, cold, and banquet sections.
• Lead large-scale culinary execution for events such as weddings, corporate conferences, and plated gala dinners (up to 1,000 covers per event).
• Coordinate logistics for off-site catering services, including food transport, setup, and quality assurance.
• Train and supervise a team of 25–40 kitchen staff including prep cooks, line cooks, and station leads.
• Collaborate with Executive Chef to develop event menus and customized offerings for VIP clients.
• Monitor quality control, food safety, and sanitation in accordance with local health regulations and HACCP standards.
• Plan and manage bulk prep schedules and event timelines to ensure on-time service.
• Assist with costing, procurement, inventory control, and vendor management.
• Contribute to sustainability initiatives by minimizing waste and optimizing resource usage.
• Represent the kitchen during client tastings or food presentations when required.

Salary & Benefits:

• Base Salary: CAD 80,000 – 90,000/year
• Other Benefits Include:
  • Paid overtime for special events
  • Medical & dental benefits after probation period
  • Free staff meals on duty
  • Uniform and laundry service
  • Paid vacation (3–4 weeks annually)
  • Gratuity/pool share for certain events
  • Opportunities for advancement into Culinary Director or Operations Manager roles

Educational & Experience Requirements:

• Culinary Arts Diploma or relevant culinary education (mandatory)
• Minimum 6–10 years of experience in professional kitchens, with at least 3–5 years in a supervisory role
• Strong background in large-format catering, airline kitchens, or banquet-focused hotels
• Knowledge of Canadian food safety guidelines, temperature control, and allergen handling
• Red Seal Certification preferred but not mandatory
• Familiarity with scheduling, ordering, budgeting, and food cost control

IELTS Score Requirements (for foreign applicants):

To qualify under a Canadian Work Permit (LMIA) or Permanent Residency pathway (Express Entry/FSTP), candidates should target the following scores:

Note: Higher scores improve CRS points in PR applications and help employers secure LMIA approvals more smoothly.

Ideal Candidate Profile:

• Proven track record of managing high-volume operations and multiple events simultaneously
• Ability to manage pressure, delegate tasks, and maintain composure during peak service hours
• Strong communication skills with both kitchen team and front-of-house
• Familiar with plating for gala events, buffets, cocktail receptions, and dietary-specific service
• Commitment to hygiene, kitchen discipline, and innovation
• English fluency required; additional languages (French, Spanish, or Punjabi) are a plus

📩 To Apply / Request More Details:

WhatsApp: +91-7986799790
Email: chefdeepak@topchefsbiography.org
Subject Line: “Application – Executive Sous Chef, Toronto”