We are looking for well-experienced Sous chefs for “Abrielle” located at 355 King St West, Toronto, Ontario, M5V 1J6, Canada.
No. of positions – 03
JOB DUTIES:
Prepare and cook Mediterranean-inspired dishes, including seafood, braised meats, seasonal vegetables, handmade pastas, and tapas-style plates, while ensuring quality and consistency.
Execute recipes using traditional Mediterranean techniques such as slow braising, olive oil poaching, wood-fire roasting, and cold emulsions.
Create and refine house-made condiments, sauces, and spreads (e.g., romesco, salsa verde, tapenade, infused oils) and develop new recipes that enhance the menu.
Perform and oversee daily mise en place, ensuring readiness, freshness, and proper preparation of meats, seafood, vegetables, grains, and legumes.
Supervise kitchen stations during service, ensuring dishes are executed accurately, efficiently, and according to restaurant standards.
Train, mentor, and instruct junior staff and cooks in Mediterranean cooking techniques, food preparation, garnishing, and presentation.
Collaborate with the Executive Chef on menu planning and seasonal updates, contributing creative ideas rooted in Mediterranean coastal cuisine.
Estimate food and labour requirements, monitor food costs, and implement waste-minimization practices to align with budget and sustainability goals.
Plan menus and requisition food and kitchen supplies, ensuring ingredient availability and coordinating with vendors.
Oversee inventory, stock rotation, and equipment maintenance, arranging repairs or replacements when necessary.
Maintain strict food safety, hygiene, and sanitation standards, particularly when handling seafood, preserved ingredients, and high-flavour Mediterranean products.
Coordinate with front-of-house staff during service to ensure seamless communication, timely plating, and an excellent guest experience.
Act as second-in-command, supporting or covering the Executive Chef in their absence and maintaining smooth kitchen operations.
Prerequisites:
Education: Secondary School or equivalent
Experience & Skills: 3 years to less than 5 years of experience in the food industry
Language: English
Hourly Rate: $36.00 to $39.00 per hour for 30 - 40 hours per week
Starting Date: As soon as possible
Terms of Employment: Full-time and permanent
Benefits: 4 % Vacation Pay
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