Sous Chef - Gordon Ramsay Steak

At Gordon Ramsay Steak, every service is a masterclass in precision, discipline, and world‑class culinary artistry. As Sous Chef, you are a driving force behind that excellence — a leader who commands the kitchen with confidence, elevates the brigade through mentorship and example, and ensures every plate reflects the unmistakable standards of Chef Ramsay’s vision. This role is built for a seasoned professional who thrives in high‑pressure, high‑performance environments and brings equal parts technical mastery, operational strength, and leadership presence. You will champion consistency, inspire the next generation of chefs, and uphold the integrity of a brand celebrated globally for its commitment to culinary excellence, refined technique, and unforgettable dining experiences.

Key Accountabilities

• Leading Daily Kitchen Operations — Oversees all aspects of kitchen readiness, service flow, and station coordination to ensure flawless execution during high‑volume, premium dining service.
• Menu Execution Leadership — Ensures every dish meets Gordon Ramsay standards for flavour, technique, temperature, and presentation; conducts taste checks and verifies consistency across stations.
• Culinary Team Development — Coaches, mentors, and supports the growth of Senior CDPs, CDPs, Demi CDPs, and Commis Chefs; reinforces discipline, technique, and professional kitchen standards.
• Mise en Place Oversight — Ensures all stations maintain exceptional mise en place quality, accuracy, and readiness for service; anticipates needs and resolves issues proactively.
• Operational Excellence & Efficiency — Drives speed, organization, and precision across the brigade; identifies opportunities to streamline processes and elevate performance.
• Inventory, Ordering & Cost Control — Supports ordering, stock rotation, waste reduction, and cost‑conscious product usage; ensures adherence to FIFO and brand standards.
• Food Safety & Compliance — Enforces strict sanitation, labeling, storage, and cleanliness protocols in alignment with health regulations and company policies.
• Cross‑Department Collaboration — Works closely with the Executive Chef, culinary leadership, and front‑of‑house teams to ensure seamless communication and service excellence.
• Menu Development Support — Participates in tastings, recipe refinement, and seasonal feature development; contributes ideas that enhance quality, efficiency, and guest experience.
• Leadership Presence — Models professionalism, discipline, and a positive kitchen culture; acts as the Executive Chef’s delegate when required.
• Other Duties — Performs additional responsibilities as assigned to support overall kitchen operations and brand standards.

Education and Qualifications

• Minimum 4–5 years of professional culinary experience including at least 1–2 years in a supervisory or leadership role.
• Experience in premium, fine‑dining, or high‑volume steakhouse environments strongly preferred
• Culinary education an asset
• Advanced technical proficiency across grilling, searing, roasting, sauce work, butchery fundamentals, and premium protein handling.
• Exceptional knife skills with precision, speed, and consistency.
• Strong leadership and communication skills with the ability to coach, motivate, and support a diverse brigade.
• Ability to thrive in a high‑pressure, fast‑paced environment while maintaining exceptional standards of quality and consistency.
• FOODSAFE Certification
• Ability to successfully clear a criminal record check

Work Environment Considerations

Standing for extended periods of time in a high‑energy, high‑heat kitchen environment, with regular exposure to steam, open flames, and fast‑paced service demands. This role requires working non‑traditional hours, including regular weekend shifts, evenings, and holidays. Weekends are the most dynamic and high‑volume periods of the week, offering the opportunity to lead the brigade during peak service, uphold culinary excellence, and directly influence the rhythm, precision, and success of the operation. This environment is ideal for culinary leaders who thrive under pressure, embrace the intensity of service, and take pride in being at the centre of the kitchen when it is performing at its highest level.

Total Rewards

We offer a comprehensive Total Rewards package designed to support your well‑being, growth, and long‑term success. Team members receive extended health benefits starting immediately upon hire, paid wellness days, and a Company‑matching RRSP program with up to a 4% match to help you plan for the future. This role also includes three weeks of pro‑rated annual vacation, supporting work–life balance in a demanding culinary environment.

Compensation for this position is aligned with experience, with a salary range of $58,000–$70,000, and eligibility for a performance‑based bonus structure that rewards strong operational results, leadership impact, and contributions to culinary excellence.