Sous Chef

Job summary

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, directing staff, and ensuring high-quality food production. Key duties include menu execution, maintaining strict food safety standards, and managing kitchen inventory and workflow.

Job details

Who We Are For more than 130 years, The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a world-wide Christian church, each year we help more than 2 million people, providing necessities such as food, clothing and shelter. In addition, we support people experiencing unemployment, addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission, vision and values of hope, service, dignity and stewardship. As a faith- and values-based organization, we hire and serve people of all backgrounds and walks of life - there is a place for everyone to belong here. Mission Statement The Salvation Army exists to share the love of Jesus Christ, meet human needs and be a transforming influence in the communities of our world. Job Description Position Purpose The Sous Chef works directly under the Head Chef and has many important tasks to maintain high-quality food service at The Salvation Army Jackson’s Point Retreat & Conference Centre (JPRCC). The incumbent is responsible for providing support to kitchen staff throughout food service. The Sous Chef assists with planning and execution of menus as well as specials of the day and regular options. Key Accountabilities Support the Chef in overseeing daily kitchen operations, expediting service, directing staff, and assuming leadership responsibilities in the Chef’s absence. Prepare and execute high-quality menu items, including specialty and seasonal offerings, ensuring excellence in taste, presentation, and portion accuracy. Ensure timely meal production that consistently meets guest specifications, quality standards, and service expectations. Maintain strict compliance with food safety, sanitation, hygiene, and food handler requirements in accordance with Department of Health, Fire, OH&S, and organizational policies. Monitor proper food handling practices, including accurate temperature control during cooking, holding, storage, and refrigeration/freezer logging. Operate kitchen tools, knives, and equipment safely and effectively while adhering to established procedures and security guidelines. Coordinate kitchen workflow, staff schedules, and daily opening and closing procedures to support smooth and efficient operations. Inspect and maintain cleanliness and organization of workstations, equipment, utensils, storage areas, and food preparation surfaces. Manage kitchen inventory by monitoring stock levels, freshness, and quality, and supporting ordering and supply control processes. Identify and report equipment needs, malfunctions, or safety concerns, and assist with maintaining operational readiness of kitchen facilities. Education And Experience Qualifications Completed Secondary School, plus specialized courses of up to six (6) months in culinary arts. Current, valid Safe Food Handler’s Certification is required. Certified Chef de Cuisine (CCC) preferred. Minimum of three (3) years of formal prior related culinary experience in a busy restaurant or hotel kitchen using kitchen equipment and a thorough understanding of various cooking methods, food preparation techniques, and sanitation procedures. Working Conditions This is a regular full-time position based on 35 hours weekly. Ability to lift/move on a regular basis up to 35 pounds (15.8757 kgs.) This job requires walking, carrying, sitting, reaching, bending, twisting, climbing, stooping, kneeling, and crouching frequently and working in a standing position for long periods of time. Normal hours of work – hours and work schedule will vary as operational requirements and follows a work rotation schedule and will include days, afternoons, evenings, and weekends. Operation primarily revolves around weekend retreat rentals. Compensation The target hiring range for this position is $20.09 to $25.11 with a maximum of $30.13. Placement in the salary range will be based on factors such as market conditions, internal equity, and candidate experience, skills, and qualifications relevant to the role. The Salvation Army will provide reasonable accommodation upon request. Please email [email protected] if you have a need for any accommodation and we will be pleased to discuss this with you.

What you’ll do

The Sous Chef supports the Head Chef in overseeing daily kitchen operations, directing staff, and ensuring high-quality food production. Key duties include menu execution, maintaining strict food safety standards, and managing kitchen inventory and workflow.

Requirements

Candidates must have a secondary school diploma, a valid Safe Food Handler’s Certification, and at least three years of related culinary experience in a busy kitchen. A Certified Chef de Cuisine (CCC) designation is preferred.

Listed skills

• Food safety · Preferred
• Food preparation · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Arts
• Kitchen Management
• Menu Planning
• Food Safety
• Sanitation
• Inventory Management
• Staff Supervision
• Food Preparation
• Cooking Methods
• Expediting Service
• Portion Control
• Health and Safety Compliance

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Social Services