Sous Chef

Date Posted: 11/02/2026
Req ID: 50882
Faculty/Division: VP & Provost
Department: Hart House
Campus: St. George (Downtown Toronto)
Existing Vacancy: Yes

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.

a) 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;

b) 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;

c) 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;

d) performs ordering of supplies;

e) assists with periodic inventory review and reporting;

f) 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

g) 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.
• Please submit a cover letter together with your resume in your application.

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