Sous Chef

Mio RistoBar - Toronto, ON (30+ days ago)

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  • Coordinate, organize and supervise work for 6 kitchen team members
  • Instruct and train kitchen staff in preparation, cooking, garnishing, and presentation of food and dishes.
  • Accountable for upholding systems and standards of kitchen operations including cleanliness, food rotation, organization, prep production, food quality and consistency
  • Develop daily features and assist with the creation and development of new menu items for restaurant and express
  • Oversee with the daily kitchen operations for a 90 seat restaurant and high-volume Express
  • Responsible for various types of cookery, including, but not limited to, desserts, breakfast, stock, soups, sauces, fish, meat, poultry, vegetables, salads, appetizers, entrées, and hors d’oeuvres
  • Create and execute daily features (pasta, salad, risotto, and main dishes
  • Expedite and coordinate food orders for all kitchen stations while actively working on the line
  • Maintaining and purchasing food and supplies including proper stock inventory

Job Type: Full-time

Salary: $18.00 /hour


  • Line Cook: 6 years (Preferred)