ABOUT SUMMERHILL MARKET

Summerhill Market is a boutique grocery store chain in Toronto, recognized for our scratch-made prepared foods and thoughtfully curated grocery offerings. At the heart of our culinary program is the Commissary Kitchen, where over 700 diverse food items are prepared from scratch each week—from Thai and Indian dishes to sushi, hot entrées, and fresh rolls.
We are currently seeking a Junior Sous Chef to support day-to-day production leadership at the Commissary. This is a hands-on cooking position ideal for someone with strong technical skills, multicultural culinary experience, and proven success leading large teams.

POSITION OVERVIEW

Reporting directly to the Sous Chef, the Junior Sous Chef helps manage daily kitchen operations across several culinary stations. You’ll actively lead and cook alongside a team of 20+ cooks and prep staff, supporting quality control, efficiency, and adherence to food safety standards. You’ll also provide additional coverage across the Commissary as required, stepping in where needed to support our dynamic production needs.

QUALIFICATIONS

• Minimum 5 years of professional cooking experience in a commercial kitchen
• At least 3 years of leadership experience managing teams of 20+ staff
• Hands-on experience with global cuisines and large-batch production
• Strong knife skills, production accuracy, and attention to detail
• Valid Food Handler’s Certification (required)
• Comfortable working in both hot and cold kitchen environments
• Strong communication skills with a collaborative leadership style
• Tech-savvy and adaptable to learning kitchen systems and production tools
• Ability to work in a fast-paced, high-volume environment while maintaining quality

• Lead and supervise production across Thai, Indian, Sushi, Hot Side, and Fresh Roll stations
• Cook alongside the team to ensure consistency, accuracy, and speed in every dish
• Train and coach team members on techniques, station protocols, and food safety
• Support prep coordination, inventory tracking, and production scheduling
• Monitor food quality, portioning, and plating according to established standards
• Uphold cleanliness, organization, and health & safety compliance at all times
• Assist the Sous Chef with administrative tasks such as scheduling, reporting, and staff support
• Provide flexible support across the Commissary as needed for special production runs or gaps