Chef Jobs in Canada with Sponsorship – Toronto, ON

Lead High-End Sushi Creation at a Renowned Japanese Restaurant in Downtown Toronto
Job Category: Work For Foreigners
Job Position: Sushi Chef
Employer: JABISTRO
Location: Toronto, ON
Wage: $36.00 Per Hour
Job Type: Permanent Employment, Full time
Schedule: Morning, Day, Evening, Night, Weekend, Shift, Flexible hours
LMIA Sponsorship: Available for qualified international candidates

Job Overview
JABISTRO, a well-known Japanese restaurant in downtown Toronto, is seeking a highly skilled and creative Sushi Chef to join its culinary leadership team. This role is ideal for a chef who is passionate about authentic Japanese cuisine, precision knife skills, and refined plating, and who enjoys working in a fast-paced, upscale environment. As Sushi Chef, you will be responsible for preparing premium sushi and specialty dishes, mentoring junior cooks, and contributing to menu innovation while maintaining the highest standards of quality, consistency, and food safety. If you take pride in your craft and want to grow your career with a respected restaurant brand, this opportunity is for you.

Languages: English

Education: Secondary (high) school graduation certificate

Experience

• 3 years to less than 5 years of professional kitchen experience, including significant hands-on sushi preparation
• Experience in an upscale Japanese or fine-dining environment is a strong asset
• Prior experience in a senior line cook, sushi chef, or supervisory kitchen role preferred

Work Setting

• Restaurant setting in an urban/downtown Toronto location
• Busy, fast-paced, open kitchen / sushi bar environment with direct interaction with front-of-house team
• Rank of chef: Sushi Chef (with responsibility for supervising and training kitchen and sushi staff)

Key Responsibilities (Tasks)

• Prepare and cook sushi and other Japanese dishes on a regular basis, including nigiri, sashimi, maki, specialty rolls, and hot/cold appetizers
• Prepare and cook meals or specialty foods for à la carte service, tasting menus, special guests, and private functions
• Maintain precise standards for rice preparation, fish cutting, portioning, and presentation
• Create new recipes and seasonal specials in line with JABISTRO’s concept, quality standards, and cost controls
• Instruct cooks in the preparation, cooking, garnishing, and presentation of Japanese cuisine and sushi dishes
• Train staff in proper handling, storage, and preparation of raw fish, seafood, and other perishable ingredients
• Supervise cooks and other kitchen staff during service, ensuring timing, quality, and consistency of all dishes leaving the kitchen
• Supervise and coordinate work of 5–10 people, including sushi cooks, line cooks, and kitchen helpers
• Requisition food and kitchen supplies; maintain par levels and coordinate with management for inventory and ordering
• Maintain detailed records of food costs, consumption, sales, and inventory to help optimize menu pricing and reduce waste
• Ensure all food is prepared and stored according to health, safety, and sanitation standards, including proper HACCP practices
• Oversee proper cleaning and maintenance of sushi bar tools and equipment, including knives, cutting boards, refrigeration units, and small wares
• Support the management team in implementing and upholding kitchen policies, procedures, and quality standards
• Collaborate with front-of-house staff to coordinate timing, special requests, and guest satisfaction
• Participate in menu planning, costing, and regular menu updates

Experience and Specialization

• Cuisine Specialties:
  • Japanese cuisine
• Food Specialties:
  • Fish and seafood (including raw and cured preparations)
  • Meat, poultry, and game (for complementary dishes and menu items)
  • Stocks, soups, and sauces (Japanese-style broths, reductions, and dressings)
  • Vegetables, fruits, nuts, and mushrooms (for garnishes, side dishes, and vegetarian options)

Transportation/Travel Information

• Public transportation is available and convenient to the restaurant’s urban location

Work Conditions and Physical Capabilities

• Fast-paced environment with high service standards and time pressure during peak periods
• Ability to work under pressure while maintaining focus, precision, and composure
• Standing for extended periods throughout shifts, including during busy services
• Repetitive tasks such as slicing, rolling, garnishing, and plating
• Handling sharp knives and hot/cold equipment with full attention to safety
• Manual dexterity and excellent hand–eye coordination for detailed knife work and plating
• Lifting and carrying boxes and containers of ingredients and supplies (within reasonable kitchen limits)
• Exposure to heat, steam, cold storage, and food odours typical of a busy kitchen

Personal Suitability

• Strong client and quality focus; takes pride in presenting visually impressive and consistent dishes
• Efficient interpersonal skills; able to communicate clearly and respectfully with kitchen and front-of-house teams
• Leadership mindset and team player; supports and guides junior staff and contributes to a positive kitchen culture
• Highly organized, able to prioritize tasks and manage multiple orders simultaneously
• Creativity and initiative in developing new dishes, improving processes, and elevating guest experience
• Excellent judgment in food safety, quality control, and portioning
• Reliability and professionalism, with strong attendance and punctuality
• Flexibility to work varying shifts (mornings, days, evenings, nights, weekends, and holidays) as required by business needs
• Attention to detail in every aspect of preparation, seasoning, knife work, and presentation
• Commitment to cleanliness, sanitation, and maintaining a safe work environment
• Passion for Japanese cuisine, craftsmanship, and continuous learning

Additional Assets (Not Required but Preferred)

• Formal culinary training or apprenticeship, particularly in Japanese cuisine
• Food Handler or equivalent food safety certification
• Experience interacting directly with guests at a sushi bar is an asset
• Knowledge of basic kitchen cost control and inventory techniques

Benefits

• Health Benefits:
  • Dental plan
  • Health care plan
• Financial Benefits:
  • Bonus (subject to company policies and performance criteria)
  • Group insurance benefits
  • Life insurance
• Additional Advantages:
  • Work in a well-regarded Japanese restaurant in a major Canadian city
  • Opportunity to showcase your skills and influence menu development
  • Stable, full-time schedule with flexible hours around business needs
  • Professional kitchen environment with experienced culinary colleagues

Who Can Apply to This Job?

• Canadian citizens, permanent residents, and temporary residents of Canada
• Candidates with or without a valid Canadian work permit
• International candidates who may require LMIA sponsorship and who meet the language, education, experience, and other eligibility requirements under Canadian immigration programs

How to Apply
Online: Apply on Company’s Website