What a sous chef does
Sous chefs are second in command in the kitchen. They run the line during service, supervise cooks, check prep and plating, place orders and manage inventory, and step in for the executive chef or head chef when needed. In larger kitchens there may be several sous chefs responsible for different shifts or outlets. Day to day, they make sure each plate matches the standard and each cook knows what is expected.
The sous chef role is often where a strong cook becomes a manager, so experience levels vary widely. Finch focuses on candidates who already supervise others and can show both cooking skill and leadership. We look at the stations and cuisine they have worked, the size of team they have led, their Red Seal and food handler status, and how they handle conflict on the line, with references from chefs who worked alongside them.
Typical responsibilities
- Running the line during service and expediting orders
- Supervising and training cooks and prep staff
- Checking prep lists, mise en place and portioning before service
- Ordering product, receiving deliveries and rotating stock
- Enforcing food safety, temperature logs and allergen procedures
- Leading the kitchen when the executive chef is away
Qualifications and credentials
- Experience as a sous chef, junior sous chef or senior line cook in a comparable kitchen
- Cook (415A) certificate of qualification and Red Seal endorsement, often preferred though not legally required in Ontario
- Food handler certification that meets Ontario’s food premises requirements
- Strong skills across the stations relevant to your menu
- Experience supervising staff and writing schedules or prep plans
Who hires a sous chef
- Full-service restaurants
- Hotel kitchens and banquet operations
- Catering companies
- Clubs and institutional food service, such as hospitals or universities
Where we recruit sous chef candidates
We fill sous chef roles for employers across Toronto and the GTA, including North York, Scarborough, Etobicoke, Vaughan, Markham, Richmond Hill, Mississauga, Brampton, Oakville, Burlington, Oshawa and Pickering, and for employers across Canada. GTA employers can meet us at our North York office by appointment.
What Finch checks before you meet a candidate
- Cooking skills and stations worked, matched to your menu
- Supervisory experience and size of team led
- 415A or Red Seal status and food handler certification
- Availability for evenings, weekends and holidays
- Feedback from chefs who worked directly with the candidate
Interview questions to ask
- Describe a service that went badly. What did you do in the moment and what did you change afterward?
- How do you train a new cook on a station while still getting tickets out?
- What checks do you do before service to make sure the kitchen is ready?