Sous Chef

Company Description

El Primo Toronto is a family-owned and operated Mexican restaurant based in Toronto, specializing in traditional dishes such as carnitas, al pastor, birria, and curated weekly meals. We are dedicated to delivering authentic Mexican flavors through time-honored recipes and premium ingredients, with a strong focus on slow-cooked techniques that highlight the richness of our cuisine.

As part of our continued growth, we are expanding our operations by developing a new brand focused on innovative weekly meal offerings. This initiative is centered on internationally inspired cuisine, positioning us to expand into new markets and reach a broader audience while upholding our commitment to quality and innovation.

Role Description

We are seeking a talented Sous Chef for a full-time, on-site position at El Primo Toronto in the Greater Toronto Area.

This role goes beyond traditional kitchen operations. The Sous Chef will play a key role in the development of new recipes for our weekly meals program, incorporating international cuisine concepts while maintaining high standards of authenticity and flavor. A strong focus will be placed on menu innovation, plating, and ensuring the consistent quality of every dish.

As we expand and build a new brand, the Sous Chef will contribute creatively and operationally to shaping this new culinary direction.

Key responsibilities include:

• Developing and testing new recipes for weekly meal programs with an international influence
• Ensuring high-quality food preparation, presentation, and consistency
• Overseeing kitchen operations and supervising staff
• Maintaining food safety, hygiene, and cleanliness standards
• Managing inventory and optimizing ingredient usage
• Upholding plating standards and visual presentation of dishes
• Supporting the growth and development of a new brand within the company

Qualifications

• Strong culinary skills, including meal preparation, food presentation, and recipe development
• Experience in kitchen management, staff supervision, and maintaining organized operations
• Knowledge of inventory management, cost control, and food safety standards
• Strong attention to detail, especially in plating and quality control
• Ability to develop creative, internationally inspired dishes
• Excellent organizational and time-management skills
• Strong leadership and teamwork abilities, with a collaborative mindset
• Ability to thrive in a fast-paced and evolving environment
• Formal culinary training or equivalent professional experience preferred
• Food Handler’s Certification and knowledge of health and safety regulations are an asset