About this role
*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