As of November 6, 2026, Jobsy lists 186 sous chef jobs in Canada. The median advertised pay is $25.58 an hour (from 32 postings). The most active employers are Oliver & Bonacini, Dexterra and Sodexo Canada Ltd. Skills often requested: cooking, communication skills, coaching and food handler certificate.
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1+ YOESHAKER needs a candidate with 1-2 years of experience who can work under pressure and set priorities well. A DEP in cooking and hygiene and sanitation training are assets.
Candidates need highly skilled culinary experience, a passion for cooking, and the ability to lead during busy, high-pressure service. Leadership skills in developing others and a commitment to inclusion are also expected.
Candidates need experience working in a fast-paced kitchen, a highly skilled and motivated approach, and a passion for culinary excellence. Chop Steakhouse & Bar wants a talented, enthusiastic sous chef ready to advance their career.
2+ YOECandidates need at least two years as a Sous Chef in an upscale culinary setting, plus MAPAQ certification and a post-secondary culinary or hotel management credential. They must communicate in French and at an intermediate level of English, and be able to stand for long hours.
Cooking, Beverage products, Payroll, Customer service, Communication skills, French
2+ YOECandidates need at least two years as a Sous Chef in a structured high-end kitchen, MAPAQ certification, and a post-secondary culinary or hotel management diploma. Strong French and intermediate English, conflict resolution skills, and comfort being on their feet for long hours are required.
Cooking, Beverage products, Payroll, Customer service, Communication skills, French
2+ YOE2+ MgmtCandidates need at least 2 years of food service management or supervision experience in a fast-paced kitchen. They should know food quality, sanitation and cost control, lead and motivate teams, communicate well, and handle changing priorities and evening and weekend events.
Microsoft Excel, Microsoft Word, Microsoft Outlook
3+ YOE3+ MgmtCandidates need three to five years of restaurant or food operations management experience and a secondary school diploma. A culinary diploma or cook's certification is preferred, and unionized workplace experience and English/French bilingualism are assets.
5+ YOE2+ MgmtCandidates need a post-secondary culinary credential or Red Seal, at least five years of culinary experience including two in a supervisory role, and strong leadership and communication skills. Spreadsheet skills in Excel or Google Sheets and the ability to work weekdays, evenings and weekends are also needed.
3+ MgmtCandidates need several years of leadership or management in a similar culinary kitchen, with high-volume experience as an asset. Strong organization, calm under pressure, clear communication and a positive, hands-on attitude are essential.
2+ YOE2+ MgmtCantina del Centro needs a candidate with 2+ years in a leadership role in a busy, high-volume kitchen, FOODSAFE Level 1 (Level 2 a bonus), and strong communication. Mexican cooking experience is a plus.
1+ YOECandidates need at least 1 to 2 years of food service experience, including high-volume cooking. They must follow strict hygiene standards, work well under pressure, and complete HACCP (ARMPC) and health and safety (SST) documentation. A Red Seal is an asset.
1+ YOECandidates need at least 1-2 years of experience as a cook or in a similar role, along with teamwork and customer service skills, strong planning and time management, basic computer skills, and the ability to work under pressure. Red Seal certification is an asset.
5+ YOECandidates need 5 or more years of professional culinary experience, including prior leadership in restaurant, banquet, resort or pastry operations. Strong menu development, food costing and kitchen management skills are needed, and valid trade qualifications are preferred.
3+ YOECandidates need 3 or more years of sous chef experience in a high-end setting, knowledge of special diets and allergens, and strong professional, discreet communication skills. A chef or culinary program is preferred, and knowledge of addictions or mental health is an asset.
2+ YOECandidates need 2+ years as a Sous Chef in a high-volume commissary kitchen, strong leadership and communication skills, and basic computer skills. Comfort working in hot, cool and cold areas (0-30°C) is also required.
2+ YOECandidates need at least 2 years as a Sous Chef in a high-volume commissary kitchen, plus the ability to lead and train a large team. Strong communication, problem-solving, computer skills in Microsoft Office or Google Suite, and comfort working in hot, cool and cold environments are also required.
3+ YOECandidates need three years of recent catering food service experience leading high-volume teams, strong knowledge of special diets and food safety, and Serve Safe or Food Safe certification. Strong English communication, computer and POS skills, and organization are also required.
Le Groupe Maurice: Le Groupe Maurice is a Quebec company celebrating more than 25 years of existence.
2+ YOECandidates need a DEP in cooking or equivalent training and at least two years of kitchen experience. The posting also asks for strong teamwork, loyalty and a commitment to cleanliness.
Candidates need multiple years of culinary experience and strong people management skills, including training and supervising team members. Knowledge of food safety and sanitation standards is required, and professional culinary training and a Red Seal are assets.
5+ YOECandidates need a culinary training credential, at least 5 years of fine dining experience including prior sous chef work, and the physical ability to do kitchen work. Strong communication skills and the ability to build good staff and customer relations are also required.
Atria Retirement Canada - Kingsdale Chateau: Atria Management Company (“Atria”), headquartered in Louisville, KY, is a leading manager of independent living, assisted living, supportive living…
3+ YOECandidates need at least 3-5 years as a lead cook or chef in hospitality or healthcare, food safety certification (Serve Safe), and fluent English. Culinary training, budgeting skills and strong attention to detail are preferred.
2+ YOECandidates need two to five years of restaurant supervision experience, or an equivalent mix of education and experience. Provincial alcohol service and food preparation certifications are required, along with strong customer service skills and the ability to lift up to 35 pounds.
POS, spreadsheets, word processing, email, inventory control applications
3+ YOECandidates need at least 3 years in a fine dining kitchen or similar role, a valid FoodSafe certification, and strong leadership and communication skills. Journeyman or Red Seal certification is an asset, and a two-year commitment to the role is required.
Cooking, Supervise staff, Coaching, Supervise crew, Training and development, Attention to detail
The median advertised pay is $25.58 an hour, across 32 postings that list pay. The lowest quarter pays under $22.50 and the top quarter over $27.63.
Who is hiring sous chefs?
Oliver & Bonacini (9), Dexterra (8), Sodexo Canada Ltd (6), LOCAL Public Eatery (6) and Chartwells Higher Education (6).
What skills do sous chef jobs ask for?
Postings most often mention cooking, communication skills, coaching, food handler certificate, food engineering, teamwork, leadership and multitasking.