Cook / Sous Chef

About this role

Requirements

• 3–5 years in catering or high-volume restaurants, including buffet and plated service
• Culinary training or equivalent experience preferred in high production volume restaurants
• Strong grasp of basic techniques and broad menu knowledge
• Ability to lift up to 50 lbs, stand for extended periods, and perform repetitive bending/squatting
• Knowledge of Food Premises regulations and FoodSafe certification (or willingness to obtain)
• Clear communicator, proactive team player, hospitality-focused, and able to problem solve
• Ability to work under pressure and meet strict timelines

Responsibilities

• Prepare and present high-quality meals in a fast-paced kitchen environment
• Work across multiple kitchen stations including à la carte, garde manger, buffet hot side, and sandwich station
• Adapt to daily menu changes and accommodate dietary requirements
• Meet production timelines while maintaining portion control and minimizing food waste
• Maintain a high standard of cleanliness and comply with all food safety and sanitation guidelines
• Follow instructions, work independently, and collaborate effectively as part of a team
• Operate and clean commercial kitchen equipment

Benefits

• Employer paid extended health, vision, and dental coverage (including family)
• Employee and Family Assistance Program
• Employee Referral Program
• Yearly health and wellness benefit
• RPP eligibility after 1 year
• Employee recognition program
• In-house professional development opportunities