Bistro Sous Chef

Perimeter Institute for Theoretical Physics  is an independent, non-profit, scientific research organization working to advance our understanding of physical laws and develop new ideas about the very essence of space, time, matter and information. Located in Waterloo, Perimeter also provides a wide array of research training and educational outreach activities to nurture scientific talent and share the importance of discovery and innovation with students, teachers and the general public. In partnership with the Governments of Ontario and Canada, Perimeter is a successful example of public-private collaboration in scientific research, training and outreach.

Job Description

Manage the Kitchen as per the direction of the Head Chef and to supervise activities of cooks and other kitchen staff in their absence.  Prepare and cook a variety of foods.

Major Duties and Responsibilities:

  • Supervise activities of cooks, and other kitchen staff.
  • Prepare and cook an extensive variety of cuisine using skill, creativity and cost effective methods;
  • Regulate prepared items and raw goods
  • Ordering of vegetables and other raw goods
  • Create and cost all menu items for specific section
  • Ensure daily menu is printed and posted accurately and in a timely fashion
  • Assist in planning and scheduling catering agendas for all events
  • Implementing new systems for ordering and inventory control as needed
  • Demonstrate new cooking techniques and new equipment to cooking staff;
  • Assist the Senior Chef with menu planning and regulate stock control
  • Clean kitchen equipment and cooking utensils
  • Prepare special diets
  • Practice safe food handling and preparation techniques
  • All other related duties as required or requested.

Education and Experience:


  • High school diploma
  • Post Secondary culinary training is required
  • Red Seal Certified

Experience:  2+ years working in a sous-chef or cook position. 

Knowledge, Skills and Abilities Required:

  • Knowledge of current culinary trends
  • Knowledge of food presentation
  • Knowledge of food safety and implementation of this knowledge
  • Ability to follow instructions
  • Good hand-eye coordination
  • Ability to work as part of a team
  • Ability to work with minimal supervision
  • Ability to work in a fast paced environment

Hours of Work:

  • Shift work or split shifts are required
  • Must be available for days, evenings, and weekends according to the requirements of the restaurant

Working conditions and Physical Effort:

  • Sous-Chefs are constantly on their feet and require light upper limb strength.
  • Exposure to potential hazards such as fire, steam, hot surfaces, related equipment, machinery and tools is possible   

How to Apply:

Please send your resume with a cover letter to Angela Woods

Thank you to all applicants in advance, however we will be corresponding only with those who are selected for an interview.