Executive Sous Chef / Sous Chef

Easton's Group of Hotels; Toronto; On-site; CAD 60,000 - 80,000; Full time

Job summary

Easton's Group of Hotels seeks an Executive Sous Chef/Sous Chef to manage kitchen operations at the Holiday Inn Toronto International Airport. This role involves leading a team in a high-volume hotel kitchen, ensuring quality food and compliance with health regulations. Candidates should have at least 3 years of culinary management experience and Red Seal Certification to join a prestigious hospitality organization committed to exceptional service and employee growth.

Benefits

Health, Vision, and Dental Coverage

Wellness Days

Employee Social Events

On-Site Parking

Deferred Profit-Sharing Plan

Hotel Discounts at IHG and Easton’s Group properties

Qualifications

• Minimum 3 years of experience as a Sous Chef in a hotel.
• Strong leadership qualities and effective time management skills.
• Completion of a Culinary Arts program preferred.

Responsibilities

• Direct kitchen operations, ensuring food quality and presentation.
• Manage staffing and provide training to culinary team members.
• Control food costs and oversee inventory management.

Skills

Leadership

Time Management

Budget Planning

Communication

Education

High School Diploma

Culinary Arts Degree or Certificate

Red Seal Certification

Job description

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Looking for a career change? Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 19 hotels owned and managed by Easton’s Group of Hotels, and a further 6 in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees. If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice.

The Easton's team believes that excellence is achievable only in an environment that embraces and promotes Equity, Diversity & Inclusion (ED&I). Our company is challenging the way we work, think, and develop an inclusive workplace. Our commitment to ED&I allows us to achieve our vision and mission and ensure a more equitable future for all.

Holiday Inn Toronto International Airport is looking for someone with culinary management skills in a large-scale high-volume hotel establishment catering to banquet and restaurant guests; along with significant experience leading a team and kitchen operations to join our team as an Executive Sous Chef / Sous Chef!

About The Hotel

Holiday Inn Toronto International Airport is a large 451-room full-service hotel, owned and operated by Easton's Group of Hotels. Close to Pearson Airport, it features a large restaurant and bar with over 20 000 square feet of banquet space.

• Health, Vision, and Dental Coverage
• Wellness Days
• Employee Social Events
• On-Site Parking
• Deferred Profit-Sharing Plan
• Hotel Discounts at IHG and Easton’s Group of Hotels properties

Overview

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Supervise day-to-day activities of the Banquet Chef and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, provincial and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

What you will be doing?

FINANCIAL RETURNS

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Take part in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) minimize waste and control costs (food, labour and operational).
• Complete forecast plans and departmental production reports for management.

PEOPLE

• Manage day-to-day kitchen activities, plan, and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

Guest Experience

• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services.

RESPONSIBLE BUSINESS

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and by sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Ensure Kitchen employees work within the Health and Safety Guidelines

What are the requirements this role?

• At least 3 years of hotel experience as a Sous Chef
• Strong leadership, time management, communication and budgetary planning and controls skills
• Completion of a high school diploma or equivalent, and three years of experience as a Sous Chef, or equivalent combination of education and culinary / kitchen supervisory experience. Degree or certificate in culinary arts preferred. Red Seal Certification required.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Seniority level

Seniority level

Mid-Senior level

Employment type

Employment type

Full-time

Job function

Job function

Management and Manufacturing

Hospitality

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