Senior Kitchen Manager - Sous Chef

Barrie, ON L4N9H6

Posted: 03/15/2019 Job Category: Restaurant Division Job ID: 38SS0093 Salary: 57000

Senior Assistant Kitchen Manager - Sous Chef

High Performing Restaurant Group

Our ideal candidate will possess excellent leadership skills and have the ability to further develop and inspire our culinary team. We see our kitchens as an opportunity for individuals to continually learn and ensure we are a place our team can feel SAFE, have FUN, be APPRECIATED and GROW both professionally and personally. The successful Senior Sous Chef will have experience, and appreciation of an environment with high standards of both culinary and leadership. We opened our first restaurant in the late 1990s, currently we operate over 20 locations that feature global-inspired cuisine and hand-crafted cocktails, made fresh with local ingredients. Are you our next Senior Sous Chef?


  • Competitive Compensation
  • Bonus Program
  • Paid Vacation
  • Extended Health Benefits
  • Advancement Opportunities
  • Customized Training and Professional Development
  • Meal Subsidies
  • Work/Life Balance

Title of Position: Senior Sous Chef

Job Description: Our Sous Chef must be detail oriented and highly committed to excellence. The Sous Chef must have great communication skills. Our Sous Chef will be the go-to person for the culinary staff and will assist the Head Chef in educating and mentoring our culinary team, keeping them up to date with any menu adjustments and maintaining consistent top quality ingredients in every dish, every time. The Sous Chef will also assist the Chef in adjusting the menu and adding new items. Maintaining a sanitary and organized kitchen will also be a top priority for the Sous Chef. The Sous Chef will assume the responsibilities of the Chef in the event of their absence.


  • Must have 2 consecutive years of employment with all previous employers
  • High volume kitchen management experience 3M+
  • Advance knowledge and experience managing food & labour costs
  • A passion for mentoring and developing others
  • The Sous Chef must be extremely guest oriented with the highest degree of honesty and integrity

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Scott Sinclair, CPC
Franchise Partner | Restaurant Division

Scott Sinclair has been in the hospitality business for over 25 years and has worked in both restaurants and the hotel & resort industry. In his tenure, he has opened several properties across Canada and conducted operational needs to promote market hire and develop and ensuring long-term profitability for properties that include Fairmont Hotels, Resorts of the Canadian Rockies, and Moxie’s.

His experience has led him to be an expert in recruitment, building and motivating companies’ most valued assets -their people. Understanding the challenges hospitality professionals face in their day-to-day work life, along with understanding what companies are looking for and deserve in their future leaders, Scott forms a strong partnership with our clients in the Ontario market and has a passion for connecting great candidates with great companies.

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