Sous Chef (Seasonal Event / Banquet / Festival) | Distillery Winter Village

Original job posting

The Sous Chef will assist in menu development, maintain food quality and safety standards, and manage back-of-house operations. They are responsible for training staff, managing labor costs, and coaching team performance to ensure a successful event.

Job details

On November 12th, the Distillery Historic District is transformed into a Winter Village, and we’re looking for the leaders to populate it! The Winter Village is a place to create memories; a place that facilitates joy, celebration, family, and love into the New Year. We do this with great food and drink, spreading joy and sharing smiles with more than one million visitors! The Distillery Winter Village is seeking experienced Sous Chefs to lead our team with our Executive Chef, Ryan Wilson-Lall. The ideal candidate is not only an exceptional event chef, but a great teacher with a strong growth mindset. They not only understand that exceptional food is at the heart of hospitality but that they are an ambassador to Toronto's unique food and beverage culture. Vacancy Status: These positions are for an existing, open vacancy, starting in October. Please note, you must have legal permission to work in Canada to be considered for this role. This is a seasonal role running from October 2026 - January 2027. What you’ll experience with The Winter Village: $30 per hour In-house dining perks A dynamic culture that encourages and rewards the entrepreneurial spirit Bold and lively work environment The chance to work alongside the best team in the city during the Winter Village, making memories for the more than 650,000 visitors we host! What you will be doing: Assist in developing dishes for the menu and become a Subject Matter Expert in how to prepare and execute all food items. Maintain food quality and safety standards as established by the Executive Chef, Director of Culinary and DRC while operating a safe, sanitary and hygienic work environment as per the Public Health department. Onboard and train of all staff in the back of house. Maintain food and labour costs as per the direction and established budgets created by the Executive Chef. Coach and manage employee performance. Share a vision of inclusion and holiday cheer with all BOH team members and lead by example. Provide the tools, training and trust in order for your team to succeed, and inspire them with your exciting vision for the Winter Village. Other duties as required and/or assigned. What you’ll bring to the kitchen: EXPERIENCE. You are currently working as a Sous Chef or CDP and have at least 5 years of cooking experience, ideally in Banquets/Events and/or Festival settings. You hold/held leadership roles with demonstrated success. PASSION. You have a genuine passion and drive to create – both great food and great talent. You love teaching and sharing your knowledge with your team. EDUCATION/TRAINING. You have a culinary degree/diploma and/or the equivalent in education and experience. LEADERSHIP: You pride yourself in being able to collaborate with others and to lead a team by healthy example. COMMUNICATION SKILLS. You demonstrate exceptional relationship building and communication skills among your team members in both BOH and FOH. ADAPTABILITY. You thrive in a fast-paced, changing environment. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process. We encourage and welcome candidates with disabilities to apply for job opportunities with us. Please note that accommodations throughout each stage of the DRC’s recruitment process are available upon request. The Distillery Restaurants Corporation (DRC) is committed to providing an inclusive, barrier-free recruitment and selection process where candidates are respected, supported and valued. The DRC welcomes and encourages applications from people with disabilities. Please note that accommodations during every part of the recruitment and selection process are available upon request.

What you’ll do

The Sous Chef will assist in menu development, maintain food quality and safety standards, and manage back-of-house operations. They are responsible for training staff, managing labor costs, and coaching team performance to ensure a successful event.

Requirements

Candidates must have at least 5 years of cooking experience, preferably in banquets or festivals, and hold a culinary degree or diploma. Strong leadership, communication skills, and the legal right to work in Canada are required.

Benefits

• In-house dining perks

Listed skills

• adaptability · Preferred
• Food safety · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Relationship Building · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Menu development
• Food safety
• Staff training
• Performance management
• Budget management
• Event catering
• Hospitality
• Team coaching
• Communication
• Relationship building
• Adaptability
• Food quality control
• Sanitation
• Food Quality Assurance And Control
• Growth Mindedness
• Teaching
• Cooking
• Employee Performance Management
• Leadership
• Safety Standards
• Relationship Building

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Banquet Sous Chef
• Sous Chef
• Chefs
• Chefs and Head Cooks