Blue Shock Executive Search, established in 2003, excels in recruiting top-tier candidates across the restaurant, hospitality, and food service-related sectors. As industry leaders, we forge connections between exceptional talent and leading employers across North America. Our deep industry expertise and personalized approach ensure that every placement drives long-term success. We’re not just filling roles—we’re building leadership teams that shape the future of hospitality.
Our Client:
This independent restaurant is known for its disciplined operations, strong culinary standards, and commitment to sourcing ingredients from coast-to-coast. With a culture rooted in accountability, teamwork, and consistency, the organization offers a creative environment where high performers can build a long term career, while contributing to a polished, guest-focused dining experience.
The Opportunity:
We’re seeking an experienced Sous Chef who can lead with presence, drive kitchen performance, and act as a true second-in-command to the Executive Chef. Renowned as the most challenging position in the kitchen, the Sous Chef is entrusted with ensuring the kitchen operates smoothly and maintains high morale. This role primarily oversees the back-of-house team and fosters effective communication between the day and night shifts. Leading the day service and managing all opening duties are key responsibilities, including creating the daily pass to review each day's service post-closure. In addition, the Sous Chef oversees inventory, places orders as needed, manages the uniform program, and handles front-of-house ordering. Attention to detail and a deep dedication to the restaurant's success are essential qualities for this position, given its impact on maintaining the restaurant's standards and consistency.
Key Responsibilities:
* Lead day-to-day kitchen operations, ensuring smooth service execution and strong communication between shifts
* Maintain product quality, consistency, and adherence to culinary standards
* Oversee prep execution, line readiness, and daily service leadership
* Support labour efficiency, food cost control, ordering, and inventory management
* Drive cleanliness, organization, and sanitation standards across all BOH areas
* Collaborate closely with FOH leadership to ensure aligned service execution and issue resolution
* Contribute to team development, morale, and performance accountability
Required Knowledge and Experience:
* Proven experience in a Sous Chef role within a high-volume or fine casual environment
* Strong understanding of food cost management, inventory control, and kitchen systems
* Demonstrated ability to lead service, manage prep flow, and maintain standards under pressure
* Clear, confident communicator with the ability to coach and hold teams accountable
Qualifications and Education:
* Culinary training or equivalent hands‑on hospitality leadership experience
* Food safety certification
* Strong organizational skills and operational discipline
* A growth mindset with a commitment to continuous improvement
Let’s Talk!
If you’re a driven leader ready for your next challenge, Apply today!
Out-of-Country Applicants:
We appreciate your interest in our organization. Regrettably, at this time, we are unable to provide sponsorship or assistance with international relocation. To be considered for this position, we kindly request that applicants presently reside in Canada. Thank you for your understanding
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