Sous Chef - Marigolds & Onions

Proof of the Pudding; Toronto; On-site; CAD 80,000 - 100,000; Full time

Job summary

A catering company in Toronto is seeking a skilled Sous Chef to assist in kitchen operations and manage food production quality. The ideal candidate should have at least 3 years of experience, a culinary degree is an asset, and be ready for flexible shifts. You'll be leading the culinary team, ensuring high standards, and contributing positively in a fast-paced environment. Attractive compensation and benefits offered.

Benefits

Attractive compensation package

Generous benefit package

Qualifications

• Minimum of 3 years Sous Chef experience.
• Must be an effective supervisor and trainer.
• Experience leading a team of chefs is required.

Responsibilities

• Oversee kitchen operations and food preparation.
• Collaborate with the Executive Chef daily.
• Train and mentor the culinary staff.

Skills

Interpersonal skills

Communication skills

Organizational skills

Leadership skills

Problem-solving skills

Attention to detail

Education

Culinary degree/diploma

Tools

Food Handler’s Certificate

Job description

Job Details Level: Management Job Location: Marigolds and Onions - York, ON Position Type: Full Time Education Level: 2 Year Degree Salary Range: Undisclosed Travel Percentage: Up to 25% Job Shift: Any Job Category: Hospitality - Hotel

Marigolds and Onions, one of Toronto’s most sought after Catering & Events Company since 1991 is looking for a professional to be part of our culinary team.

The Sous Chef is responsible for assisting the Executive Chef in overseeing all kitchen operations including food preparation and presentation while meeting or exceeding food quality and efficiency.

In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations, management of the team and responsible for the overall quality of the food production. This position is fast-paced and requires flexibility to adapt to last minute business needs.

Duties & Responsibilities

• Collaborates with the Executive Chef in the day to day kitchen operations & cleanliness
• Ensure the efficient operation of food production, constantly analyze the quality of production and preparation in accordance to company specifications
• Train, mentor and develop the skills of all culinary staff alongside the Executive Chef
• Assure on-going training to the high standard set by the Executive Chef
• Have a positive mindset and be able to contribute to a team environment
• Ability to lead by example and be hands on in the kitchen
• Checks portioning, garnishing, temperature, taste and appearance of food to ensure quality and proper specifications
• Understand and abide by the Health & Safety standards
• Performs other related tasks

Qualifications

• Culinary degree/diploma considered an asset
• Minimum of 3 years Sous Chef experience
• Food Handler’s Certificate required
• Experience leading a team of chefs
• Excellent interpersonal and communication skills
• Organizational, administrative and leadership skills
• Must be an effective supervisor, trainer, problem solver and team player
• Attention to detail orientated
• Aspirations of becoming an Executive Chef
• Will be scheduled for PM shifts during the week and in the mornings on weekends but must be able to work flexible shifts based on business needs

Compensation

• An attractive compensation package and a generous benefit package will be offered to the suitable candidate