Junior Sous Chef

The Broadview Hotel; Toronto; On-site; CAD 45,000 - 55,000; Full time

Job summary

A prestigious hotel in Toronto is seeking a Junior Sous Chef to join their Back of House team. The ideal candidate will manage kitchen operations, mentor staff, and ensure top-notch culinary standards. With a passion for cooking and at least 1-3 years experience, you will collaborate on menu development and maintain quality food production. This is a perfect opportunity for culinary professionals looking to make a mark in the vibrant Toronto food scene.

Qualifications

• 1 - 3+ years of industry experience in a culinary leadership role.
• Safe Food Handling Certification.
• Ability to solve problems and provide solutions.

Responsibilities

• Collaborate to develop food & drink menus.
• Mentor the next generation of cooks.
• Manage food preparation and production.

Skills

Culinary creativity

Mentoring

Food quality control

Communication skills

P&L management

Education

Associate degree in culinary arts

Job description

Overview

We're thrilled to announce that we have some exciting initiatives in store for our Food & Beverage outlets. As we gear up for these ventures, we're seeking talented individuals to join our growing Back of House (BOH) teams. If you're looking to make a statement in the vibrant Toronto food scene, this opportunity is perfect for you.

Position: Junior Sous Chef

The Role at a Glance: This position plays a key role within our hotels. Reporting to the Executive Chef, the Sous Chef will be directly involved with the leadership and menu development of our various outlets. Working alongside the Executive Chef, you will manage a motivated team of cooks, ensure a clean and efficient working environment, keep food and labour costs in line, and be involved in daily mentoring, team briefings and the overall refinement of the culinary program at the hotel.

Responsibilities

• Collaborate with the Executive Chef and General Manager to help develop the food & drink menu for our restaurant outlets and events spaces.
• Demonstrate culinary creativity.
• Mentor the next generation of cooks.
• Manage a high-functioning kitchen, including food preparation and production, and training of kitchen team members on service and presentation techniques.
• Ensure that food products, presentation, and plating are of the highest quality and prepared in a timely manner.
• Ensure cleanliness and sanitation practices of food prep areas and uphold standards for kitchen team members.
• Order food supplies and ensure that food quality and standards are maintained at all times.
• Monitor and maintain kitchen equipment to ensure a smooth operation.
• Ensure that guests experience the highest quality 5-star culinary standards.
• Maintain strict control on food portioning and wastage.
• Participate in departmental training initiatives and stay current on international food trends and industry practices.
• Maintain positive internal and external relationships with a professional, friendly attitude towards guests and team members.
• Comply with all Archive standards, policies and procedures at all times.
• Other tasks and responsibilities as assigned by management.

Qualifications

• 1 - 3+ years of industry experience in a culinary leadership role.
• Associate degree in culinary arts (preferred).
• Proven ability to develop, coach and inspire a high-performing team.
• Passion about cooking and culinary arts.
• Exposure to P&L management including budgeting and forecasting and overall kitchen cost control.
• Safe Food Handling Certification.
• Ability to communicate clearly with managers, kitchen & outlet dining team members and guests.
• The ability to solve problems and provide solutions.