Junior Sous Chef: Lead Kitchen Ops & Menu Innovation

Marriott-International; Toronto; On-site; CAD 61,000 - 68,000; Full time

Benefits offered by this job

Health, Vision, and Dental Coverage

On-Site Parking

Deferred Profit-Sharing Plan

RRSP

Discounted Associate Meals

Hotel Discounts at Marriott Properties

Job summary

The Westin Toronto Airport Hotel is seeking an experienced chef/cook to manage a food and beverage outlet or a kitchen section. You will supervise culinary staff, oversee menu planning, cost control, and ensure high-quality dishes and presentations.

Responsibilities include developing concepts, testing new items, maintaining recipes, and enforcing sanitation and safety standards while coordinating with other departments to ensure seamless service.

Qualifications

• Completion of a high school diploma or equivalent, plus two years of experience as a chef/cook, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.

Responsibilities

• Supervise daily kitchen operations, assign tasks, and enforce policies.
• Assist with staff recruitment, training, and coaching as needed.
• Develop new menu concepts, test and cost dishes, and maintain recipes and costing.
• Oversee food preparation methods, portion control, and minimize waste.
• Ensure sanitation standards and proper storage; coordinate with Maintenance for repairs.

Skills

Friendly

Hospitality

Teamwork

Pressure handling

Education

High school diploma

Culinary arts degree

Job description

The Westin Toronto Airport Hotel is seeking an experienced chef/cook to manage a food and beverage outlet or a kitchen section. You will supervise culinary staff, oversee menu planning, cost control, and ensure high-quality dishes and presentations.

Responsibilities include developing concepts, testing new items, maintaining recipes, and enforcing sanitation and safety standards while coordinating with other departments to ensure seamless service.