Toronto Workers Club is a multifaceted hospitality operation delivering diversified menu offerings across a high-capacity bistro, café, and large-scale functions department. With a throughput exceeding 500 covers daily, our kitchen operates under strict food safety compliance (HACCP) and performance KPIs to ensure consistent product delivery in a high-volume setting.

Position Overview:
We are recruiting for a highly capable Sous Chef with verified practical experience, strong operational competence, and a firm understanding of industry-grade kitchen systems. This position involves direct production responsibility, high-level execution of multiple cuisines, and adherence to regimented quality control processes, including allergen management, temperature logging, batch testing, and wastage tracking.

Salary: $73,000 - $80,000 plus superannuation

The day to day responsibilities and duties of the role include:

Food preparation

Cooking to order

Ordering of stock

Training Junior Staff

Complying with all food health & safety requirements

The skills and experience required for the position include:

Must have a certificate IV in Commercial Cookery

Minimum 3 years’ experience as a Sous Chef.

Must be able to work on weekends and on a rotating roster.

Must be a strong team player and able to work in busy environment.

Can do attitude and cooperative behaviour

Passionate about providing high quality of food service.

Strong working knowledge of allergens, dietary restrictions, and modified menu engineering

Proficient in stock control documentation and FIFO inventory practices

Prior experience in plated function service and buffet event execution

Understanding of sustainability and food waste minimisation procedures

To apply for this position, please submit your application to [email protected]