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Within 25 km of Richmond Hill

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La Luce Ristorante

sous-chef

Toronto, ON, Canada

Full-time

Within 25 km of Richmond Hill · About 14.3 km from the city centre

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Job details

Job type: Full-time
Apply by: Nov 20, 2026
Posted: Oct 21, 2026

Original job description

Overview

Languages

English

Education

College/CEGEP

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

Restaurant

Ranks of chefs

Sous-chef

Responsibilities

Tasks

Maintain records of food costs, consumption, sales and inventory
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Instruct cooks in preparation, cooking, garnishing and presentation of food
Supervise cooks and other kitchen staff
Prepare and cook meals or specialty foods
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food

Benefits

Other benefits

Other benefits

Apply About employer

More about this job

Responsibilities

Oversee kitchen staff, including chefs and cooks, and train and instruct them in food preparation, cooking, handling, garnishing, and presentation. Prepare meals and specialty foods, plan menus, maintain food cost, sales, consumption, and inventory records, and ensure food meets quality standards.

Requirements

The posting requires 3 to less than 5 years of experience and a college or CEGEP education. English is the stated language requirement.

Skills

Food Cost Management
Inventory Management
Kitchen Staff Supervision
Staff Training
Food Preparation
Cooking
Food Garnishing
Food Presentation
Menu Planning
Food Quality Control
Meal Preparation
Specialty Food Preparation
Record Keeping

Benefits

Other Benefits

Visa sponsorship

Not detected in the job text

Keywords

Restaurant
Sous-Chef
Kitchen Operations
Food Costs
Food Consumption
Sales Records
Inventory
Specialist Chefs
Chefs
Cooks
Kitchen Staff
Food Preparation
Cooking
Food Handling
Garnishing
Food Presentation
Menu Planning
Food Quality Standards
Staff Supervision
Staff Training

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