Sous Chef - Fine Dining

RA; Toronto; Presencial; CAD 65.000 - 70.000; Jornada completa

Descripción de la vacante

RA in Toronto, ON is seeking a Sous Chef to lead kitchen operations, ensuring production standards and timely execution of menus.

You will supervise cooks and food-service associates, maintain sanitation, manage inventory and work both independently and with the team to deliver high-volume catering and banquets.

Formación

• Four years of related culinary supervisory experience.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering with high-volume production.
• Comprehensive knowledge of food safety and sanitation.
• Excellent communication and teamwork abilities.

Responsabilidades

• Cook and prepare food following approved recipes and production standards.
• Supervise hourly food service associates, including scheduling and training.
• Store food in designated areas following safety procedures.
• Maintain proper food handling, presentation, temperatures, and portion control.
• Maintain sanitation of equipment, supplies and utensils.
• Demonstrate understanding of daily menu items.
• Keep up with peak production and service hours.
• Work independently and collaboratively in a team environment.
• Monitor inventory and deliveries; track production, consumption and waste.
• Inform supervisor when supplies or products are low.

Conocimientos

Excellent communication

Teamwork

Independent & collaborative

Educación

Post-secondary education in culinary or related studies

Herramientas

Microsoft Office (Word and Excel)

Descripción del empleo

23416-TD Front Borealis C | 23416
160 Front Street W
47th floor
TORONTO, ON M5J 2L6, CAN

Description

The salary for this position is $65,000-$70,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy.

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Now, if you were to come on board as our Sous Chef we’d ask you to do the following for us:

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Demonstrate complete understanding of daily menu items.
• Keep up with peak production and service hours.
• Able to work independently and collaboratively in a team environment.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Think you have what it takes to be one of ourSousChefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).