Sous Chef - Marigolds & Onions

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

Job summary

A leading catering company in Toronto seeks a Sous Chef to join their dynamic culinary team. The successful candidate will be responsible for kitchen operations and food quality, collaborating closely with the Executive Chef. Ideal candidates will have a culinary education, at least three years of Sous Chef experience, and a Food Handler’s Certificate. The role involves flexible scheduling with weekdays and weekend shifts. A generous compensation and benefits package is offered.

Benefits

Attractive compensation package

Generous benefits package

Qualifications

• 3+ years of Sous Chef experience is required.
• Food Handler’s Certificate is mandatory.
• Ability to train and lead a team of culinary staff.

Responsibilities

• Oversee kitchen operations and food presentation.
• Collaborate with Executive Chef and maintain kitchen cleanliness.
• Train and mentor culinary staff in line with company standards.

Skills

Culinary skills

Interpersonal skills

Leadership skills

Attention to detail

Education

Culinary degree/diploma

Job description

Overview

Marigolds and Onions - York, ON M6B 4J3

Position Type: Full Time

Job Shift: Any

Education Level: 2 Year Degree

Travel Percentage: Up to 25%

Category: Hospitality - Hotel

Description

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