Position Summary
The Sous Chef is responsible for supporting the Chef in all aspects of kitchen operations, including food preparation, service execution, staff supervision, training, food safety compliance, inventory control, and quality assurance. The Sous Chef acts as a leader within the kitchen, ensuring consistency, efficiency, professionalism, and adherence to The Iron's culinary standards.
In the Chef's absence, the Sous Chef will assume responsibility for the daily operation of the kitchen and lead the culinary team.
Our Culinary Philosophy
The Iron's culinary program is rooted in modern Canadian cuisine with a strong focus on seasonality, regional ingredients, fermentation, preservation, and scratch cooking. Our menus are inspired by Northern Ontario while drawing on French, Japanese, and other international culinary traditions for both technique and approach.
We value craftsmanship, continuous learning, ingredient integrity, and a commitment to producing thoughtful, high-quality food with consistency and professionalism.
Key ResponsibilitiesCulinary Operations
- Assist in the planning, preparation, execution, and presentation of all menu items
- Ensure recipes, preparation methods, and plating standards are followed consistently
- Maintain high standards of food quality, taste, appearance, and portion control
- Oversee daily station setup, service readiness, and kitchen organization
- Assist with banquet, catering, tournament, and special event execution
- Monitor food production to ensure efficient workflow and service standards
Leadership & Team Development
- Supervise and support cooks, prep cooks, and dishwashers during daily operations
- Lead kitchen service in the absence of the Chef
- Train, mentor, and coach team members on culinary techniques, procedures, and workplace expectations
- Promote a positive, respectful, and professional work environment
- Assist with employee performance evaluations and development
Food Safety & Sanitation
- Ensure compliance with all applicable food safety regulations, company policies, and Public Health requirements
- Monitor food handling, storage, labelling, temperature control, and sanitation procedures
- Maintain accurate logs, records, and food safety documentation
- Ensure cleanliness and organization throughout all kitchen and storage areas
Inventory & Cost Control
- Assist with inventory counts and stock management
- Monitor food waste and support cost-control initiatives
- Receive, inspect, and properly store deliveries
- Communicate ordering needs, shortages, and product quality concerns to management
Equipment & Facilities
- Ensure equipment is operated safely and correctly
- Report maintenance concerns promptly
- Support preventative maintenance and proper care of kitchen equipment and smallwares
Required QualificationsExperience
- Minimum three (3) years of experience as a Chef de Partie, Lead Line Cook, or equivalent leadership position
- Minimum three (3) years of experience in a fine dining, upscale casual, hotel, resort, private club, or comparable professional culinary environment
- Experience leading or supervising kitchen staff during service
- Experience working multiple stations and maintaining quality under pressure
- Red Seal - Cook accreditation is considered an asset
Education & Certifications
- Valid Food Handler Certification
- Culinary diploma or certificate from a recognized culinary institution is considered a strong asset
- First Aid and CPR certification is considered an asset
Technical Knowledge
- Strong understanding of food safety and sanitation principles
- Strong knife skills and foundational culinary techniques
- Knowledge of classical culinary terminology and cooking methods
- Ability to read, interpret, and execute standardized recipes
- Understanding of proper food storage, receiving, and inventory practices
- Experience with banquet, catering, or large-scale event service is considered an asset
- Experience with menu development, costing, and ordering is considered an asset
- Basic computer literacy, including the ability to use email, digital scheduling systems, and online training platforms
Language Requirements
- Ability to read, write, and speak English proficiently is required
- Bilingualism in English and French is considered an asset
Leadership & Professional Expectations
Successful candidates will demonstrate:
- Professionalism and integrity
- Reliability, accountability, and punctuality
- Strong organizational and time-management skills
- Excellent communication and interpersonal skills
- Attention to detail and commitment to quality
- Ability to remain calm and effective in high-pressure environments
- Positive attitude and solution-oriented mindset
- Strong work ethic and willingness to lead by example
- Ability to coach, mentor, and support team members
- Openness to feedback and continuous improvement
- Emotional maturity and professional judgment
Physical Requirements
- Ability to stand and walk for extended periods
- Ability to safely lift and carry up to 50 lbs (23 kg)
- Ability to bend, reach, push, pull, and perform repetitive motions throughout a shift
Uniform & Appearance
Employees are expected to maintain a professional appearance and comply with all company uniform, hygiene, and food safety standards.
Requirements include:
- Approved chef coat and kitchen shirts
- Black pants
- CSA-approved or equivalent non-slip footwear
- Appropriate hair restraints as required
- Good personal hygiene and grooming standards
- Compliance with all food safety and personal hygiene policies
- No excessive fragrances, jewellery, or accessories that may pose a food safety or workplace safety risk
Working Conditions
- Fast-paced professional kitchen environment
- Exposure to heat, steam, sharp tools, cleaning chemicals, and commercial kitchen equipment
- Evening, weekend, holiday, and special event work required
- Ability to adapt to changing priorities and operational demands
What We Look For
This position is ideal for individuals who are excited by the opportunity to help build a culinary program from the ground up. Successful candidates will have the opportunity to contribute to menu development, kitchen systems, operational standards, training programs, and the overall growth of The Iron's food and beverage operation.
We are seeking professionals who are passionate about hospitality, committed to continuous learning, and motivated to play an active role in shaping a growing culinary team.
Compensation, Benefits & ScheduleCompensation
Employment is subject to a three (3) month probationary period during which performance, attendance, professionalism, and overall suitability for the position will be evaluated.
- Hourly wage of $25.00–$30.00 per hour, based on experience, qualifications, and demonstrated skill level
- Overtime compensation paid in accordance with the Ontario Employment Standards Act (ESA)
- Opportunities for wage growth and advancement as the operation expands
Current Operating Model
The Iron Golf Club is currently operating on an event-based schedule while final preparations for full restaurant operations continue. During this phase, work hours will be scheduled based on event bookings, catering functions, tournaments, and special events.
Candidates should be comfortable working a flexible schedule during the startup period as business volumes continue to grow.
Future Restaurant Operations
The long-term goal is to transition into regular lunch and dinner service operating four (4) days per week.
The anticipated schedule model is:
- Four (4) ten-hour shifts per week
- Consistent scheduling whenever operationally possible
- Additional event shifts may be available based on business needs
- Evening, weekend, and holiday availability will be required
Please note that operational needs may evolve as the business grows and schedules may be adjusted accordingly.
Scheduling
- Work schedules are typically posted at least one (1) week in advance
- Example: The schedule for January 8–14 would be posted no later than January 1
- Employees are expected to communicate scheduling conflicts as early as possible
Breaks & Meals
- One paid fifteen (15) minute rest break per shift provided by The Iron
- One unpaid thirty (30) minute meal period in accordance with Ontario employment standards
- Complimentary staff meal provided during each worked shift
Benefits
- Group health and benefits coverage is not currently offered
- The Iron Golf Club is actively exploring employee health benefit options as part of its long-term growth plan
- Additional benefit offerings may be introduced as the operation expands
Vacation Entitlement
Employees are entitled to two (2) weeks of vacation per year in accordance with the Ontario Employment Standards Act (ESA).
Vacation time should be requested and scheduled as far in advance as reasonably possible to support operational planning, staffing, and event commitments. While every effort will be made to accommodate employee preferences, vacation requests are subject to business requirements and management approval.
Vacation Pay
Vacation pay is paid at a rate of four percent (4%) of gross wages in accordance with the Ontario Employment Standards Act (ESA).
Vacation pay will be paid on each regular pay period rather than being accrued and paid at the time vacation is taken. Employees remain entitled to take their earned vacation time away from work regardless of when vacation pay is paid.
Professional Development
The Iron is committed to building a strong culinary team and supporting employee growth through:
- Hands-on training and mentorship
- Cross-training opportunities across kitchen operations
- Exposure to modern culinary techniques, fermentation, preservation, and scratch cooking
- Participation in menu development and seasonal features
- Manufacturer and supplier training opportunities when available
- Access to two Rational iCombi Pro combi ovens and training opportunities related to modern cooking technology
As a growing operation, The Iron provides opportunities for motivated employees to take on increased responsibilities and advance into senior culinary leadership positions as the business expands.
Interested candidates are invited to submit a resume and a brief introduction outlining their culinary experience and interest in joining The Iron Golf Club. We thank all applicants for their interest; however, only those selected for an interview will be contacted.
Pay: $25.00-$30.00 per hour
Work Location: In person
