Executive Sous Chef

Salary Range: $87,000.00 To $97,200.00 Annually

Job Title:

Executive Sous Chef

Employment Status:
Full-Time

Vacancy Status:
Replacement

Position Summary
Reporting to the Executive Chef, the Executive Sous Chef provides overall leadership and strategic direction, while developing recommendations for continuous improvement and overall profitability of the Kitchen operations at the CN Tower. This role supports exceptional guest experiences, drives culinary innovation, ensures operational excellence, and leads a large team in delivering high-quality food and service standards.

Key Responsibilities

Lead kitchen operations across multiple food service venues, ensuring exceptional food quality, consistency, and guest experience.

Provide leadership, coaching, and direction to Sous Chefs and kitchen teams to achieve operational excellence.

Ensure compliance with food safety, health and safety, hygiene, and operational standard

Partner with the Executive Chef to develop innovative, market-leading menus that align with business objectives and guest expectations.

Oversee the implementation and training of kitchen employees on new menu offerings and recipes.

Monitor industry trends and recommend enhancements to menu offerings and dining experiences.

Collaborate with Sales and Marketing teams to support catering, special events, and client-driven menu development.

Host and represent the CN Tower at Food and Beverage events for the purpose of networking

Develop, monitor and oversee the budgets, including capital budgets to meet departmental operating objectives and maximize profitability with oversite from the Executive Chef

Maintain labour and food costs while identify opportunities to improve profitability, increase revenue, and optimize menu performance.

Oversee food purchasing and inventory controls to maintain product quality, availability, and cost effectiveness.

Develop and maintain strong supplier relationships while sourcing quality products

Ensure inventory management practices support food safety, freshness, and waste reduction goals.

Provide leadership and guidance in all employee relations and corrective actions matters, ensuring compliance with the Collective Agreement and company policies.

Manage workforce planning, scheduling, and labour utilization to support operational and financial objectives.

Partner with Human Resources on recruitment, employee relations, training, and performance management initiatives.

Qualifications

A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred

Five (5) to seven (7) years of related management experience, managerial/leadership in a high volume, quality establishments providing similar service with demonstrated supervision and management of employees and Sous Chefs

Comprehensive understanding and familiarity with kitchen procedures and processes are required

Experience working within a unionized environment is an asset

Strong understanding of pastry arts, production techniques, and industry trends, with the ability to oversee pastry operations is an asset

Red Seal Endorsement (RSE) is an asset

Bilingualism (English/French) is an asset

Recruitment range: $87,000 - $97,200

Short Term Incentive Plan Target:
Performance-based incentive up to 10% of eligible earnings

Benefits:
Health, Dental, Vision, Vacation, Employee Family Assistance Program, Short Term Disability, Long Term Disability, Pension, Life, Accidental Death and Dismemberment. Complimentary CN Tower tickets after 3 months, Food and Retail discounts, Uniform provided and laundered

* The recruitment range provided reflects the expected compensation for this role. Actual compensation will be determined based on the successful candidate's skills, experience, education, and other job-related factors.