Junior Sous Chef

Delta Hotels by Marriott Kingston Waterfront; Kingston; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading hotel is seeking a kitchen leader to oversee daily operations, manage food quality, and mentor the kitchen staff. This role involves creative leadership, adherence to high culinary standards, and fostering a collaborative environment. Ideal candidates will have fine dining experience and strong leadership skills within a multicultural team.

Benefits

Employee events

Discounted Hockey Tickets

Group insurance benefits

Hotel discounts for family and friends

Qualifications

• Completion of secondary school with additional post-secondary courses.
• Minimum of 5 years cooking experience in a fine dining restaurant.
• Thorough knowledge of food products and standard recipes.

Responsibilities

• Support Chef and Sous Chef in daily kitchen operations.
• Prepare, cook, and present food to uphold quality.
• Supervise and guide kitchen employees.

Skills

Cooking Skills

Communication

Leadership

Interpersonal Skills

Education

Secondary School Completion

1 year certificate in related area

Job description

About Us

The Delta Hotel by Marriott Kingston Waterfront Hotel is home to the award-winning restaurant, AquaTerra that serves picturesque waterfront views and the most beautiful, delicious dishes using fresh and local ingredients. Along with our amazing dishes, we strive to hire amazing talent to be part of our team in holding up our standards for our guests.

Owned and operated by Diamond Hotels Management Inc. we are committed to delivering exceptional, guest centric hospitality experiences, supporting our associates in meaningful ways, positively impacting the community and integrating sustainable tourism into every part of our business.

Working for our Delta Hotels by Marriott Kingston Waterfront property allows for many growth and development opportunities in each department and property, participating in fun, inclusive employee events, access to discounted Kingston Frontenacs Hockey Tickets, group insurance benefits for full-time employees, hotel discounts for you, your family and friends, and more!

The Role

Your primary responsibility is to support the Chef and Sous Chef in overseeing daily kitchen operations while effectively managing both people and resources. You will play a key role in upholding and enhancing the quality of food and menu offerings, in alignment with the Chef’s vision. As a leader in the kitchen, you are expected to demonstrate strong work ethic, creativity, organizational skills, and a commitment to excellence in every aspect of food preparation and service.

Key Areas of Responsibility

• Verify all soups, stocks, sauces, meats and other ingredients for service
• Meet with kitchen staff to ensure that all staff are well prepared for their shift.
• Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs.
• Follow proper vegetable purchasing procedures and maintain positive relationships with suppliers
• Assists in the creation of restaurant menus
• Manage food waste and report any losses accordingly
• Respond to guest concerns, complaints, and compliments
• Establish higher standards and manage the process of continual improvements in the quality of food, kitchen, and sanitation.
• Responsible for the cleanliness and organization of the kitchen, fridges, and storage areas
• Provides leadership, direction, innovation, motivation, creativity, and versatility to the Kitchen operations.Strive for maximum efficiency in the operations and staff productivity.
• Follow all Hotel policies, emergency procedures, and HR policies.
• Supervise, coach, guide, and encourage Kitchen employees.
• Provides regular and ongoing feedback to the kitchen staff
• Assist line cooks whenever needed

The above areas of responsibility are intended to describe the essential nature and level of work to be performed.

They are not all inclusive and may be amended from time to time

Qualifications

• Completion of secondary school plus additional post secondary courses or 1 year certificate in related area or equivalent
• A minimum of 5 years cooking experience in a fine dining restaurant
• Must be proficient in all aspects of kitchen, and possess high cooking skills
• Thorough knowledge of food products, standard recipes and proper preparations.
• Excellent interpersonal, leadership, and communication skills
• Must possess the ability to communicate effectively within a diverse team environment
• Ability to work effectively and collaboratively in a multi-cultural environment with co-workers, managers, and guests
• Ability to cope with pressure and maintain tact and diplomacy at all time
• Must be flexible to work days, evenings, weekends, and holidays

We are committed to contribute to a systemic change in equity, diversity, and inclusion. Diamond Hotels is proud to be an equal opportunity employer. We commit to identify, prevent, and eliminate discrimination and harassment in all its forms with respect to race, color, ancestry, place of origin, physical or mental disability, sex, gender identity or expression, sexual orientation, age, religion, political belief, marital status, or family status of that person or that group or class of persons.

We are further committed to compliance with all fair employment practices relating to citizenship and immigration status. In recruiting for our team, we want to know more about the collective sum of your experiences, knowledge, innovation, self-expression, and talent that you invest in your work. We encourage members of designated groups and Indigenous Peoples to self-identify and apply.

We will also make accommodation available to job applicants with disabilities in the recruitment process. During this process, if an applicant requests accommodation, please contact Human Resources at 613-650-5420 and we will consult with the applicant and arrange for a suitable accommodation that takes into account the applicant’s accessibility needs.