Sous Chef

Sous Chef

About Us – Hart House

Hart House is a centre for experiential education outside the classroom at the University of Toronto. Since it opened in 1919, Hart House functions as a place where students, faculty, staff, alumni and members of the broader community connect with each other and the world. Through an array of co-curricular programming in the arts, dialogue and wellness, Hart House works with local and international partners to foster community and to create innovative learning opportunities for students. Hart House operates from a historic facility on the St. George campus, as well as a 150-acre farm in Caledon, Ontario, offering a wide range of services through a social enterprise model that generates revenue to support its student-focused programming on all three University of Toronto campuses.

General Description of Class

Under general direction, performs the full range of traditional sous-chef functions, provides support in areas such as preparation, equipment and clean-up, acts as a key partner to the Executive Chef in all food selection, ordering, handling, preparation and production responsibilities; leads, directs, trains and works with all Food Service staff. Supervises kitchen staff.

Typical Duties

The following illustrative tasks indicate the level of skill required, and the extent of responsibility involved in this job. They in no way limit the incumbent to the tasks indicated.

• carries out or assists in selection, handling, preparation, production and presentation of all goods and beverages and in keeping with the high standards of the establishment;
• assists with the creation of exciting recipes and related menus which meet objectives in the area of market appeal, seasonality, contemporariness, nutrition, portioning and profitability;
• assures the highest standards of quality in food presented, including assurance of sanitation and regulatory compliance in all areas where food is handled or stored, and safe and proper re-use and disposal practices;
• performs ordering of supplies;
• assists with periodic inventory review and reporting;
• stands in, as directed, for the Executive Chef, particularly during evening or weekend hours; leads, directs, trains and works with all Food Service staff; supervises kitchen staff; and
• other related duties as required.

Minimum Requirements for Selection

• Education: A graduate of a recognized culinary training program.
• Experience: Broad knowledge of and minimum 5 years experience in fine dining; previous experience as a Sous Chef acquired through progressive positions in appropriate establishments.
• Other: Ability to perform all manual; skills consistent with Sous Chef duties; good communication skills and ability to foster excellent staff and customer relations.

Notes:

• Flexible schedule is required for this role, which may include morning, evening and weekend hours.

Closing Date: 11/13/2026, 11:59PM ET

Employee Group: Hourly

Personnel Subarea: CUPE F/T L3261

Appointment Type: Budget - Continuing

Schedule: Full-Time

Pay Scale Group & Hiring Zone: Job Rate: 29.90/hr

Job Category: Hospitality

Diversity Statement

The University of Toronto embraces Diversity and is building a culture of belonging that increases our capacity to effectively address and serve the interests of our global community. We strongly encourage applications from Indigenous Peoples, Black and racialized persons, women, persons with disabilities, and people of diverse sexual and gender identities. We value applicants who have demonstrated a commitment to equity, diversity and inclusion and recognize that diverse perspectives, experiences, and expertise are essential to strengthening our academic mission.

As part of your application, you will be asked to complete a brief Diversity Survey. This survey is voluntary. Any information directly related to you is confidential and cannot be accessed by search committees or human resources staff. Results will be aggregated for institutional planning purposes. For more information, please see

Accessibility Statement

The University strives to be an equitable and inclusive community, and proactively seeks to increase diversity among its community members. Our values regarding equity and diversity are linked with our unwavering commitment to excellence in the pursuit of our academic mission.

The University is committed to the principles of the Accessibility for Ontarians with Disabilities Act (AODA). As such, we strive to make our recruitment, assessment and selection processes as accessible as possible and provide accommodations as required for applicants with disabilities.

Indigenous Substantiation Process

The University of Toronto has implemented a process to substantiate Indigenous Membership/Citizenship/Enrolment for candidates who identify as Indigenous. For more information about this process, please refer to the Indigenous Substantiation Website.