Sous Chef
- Toronto, ON, Canada
Pay Range: $70,000 - $89,000 Annually · Full-time
Applications open in a new tab.
Job details
- Pay
- Pay Range: $70,000 - $89,000 Annually
- Job type
- Full-time
- Apply by
- Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- Posting language
- English
- Posted
Original job description
Additional Information
Job Number 26126712
Job Category Food and Beverage & Culinary
Location 325 Bay Street, Toronto ON M5H 4G3, Canada VIEW ON MAP
Schedule Full Time
Located Remotely? N
Position Type Management
Pay Range: $70,000 - $89,000 Annually
Bonus Eligible: Y
Job Summary
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education And Experience
Ensuring Culinary Standards And Responsibilities Are Met
Notification to Applicants: The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
This posting is for an existing vacancy.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job Number 26126712
Job Category Food and Beverage & Culinary
Location 325 Bay Street, Toronto ON M5H 4G3, Canada VIEW ON MAP
Schedule Full Time
Located Remotely? N
Position Type Management
Pay Range: $70,000 - $89,000 Annually
Bonus Eligible: Y
Job Summary
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CANDIDATE PROFILE
Education And Experience
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Ensuring Culinary Standards And Responsibilities Are Met
- Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Assists Executive Chef with all kitchen operations and preparation.
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
- Assists in determining how food should be presented and creates decorative food displays.
- Maintains purchasing, receiving and food storage standards.
- Ensures compliance with food handling and sanitation standards.
- Performs all duties of kitchen managers and employees as necessary.
- Recognizes superior quality products, presentations and flavor.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Operates and maintains all department equipment and reports malfunctions.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Maintains the productivity level of employees.
- Ensures employees understand expectations and parameters.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Ensures property policies are administered fairly and consistently.
- Communicates performance expectations in accordance with job descriptions for each position.
- Recognizes success performance and produces desired results.
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Sets a positive example for guest relations.
- Empowers employees to provide excellent customer service.
- Interacts with guests to obtain feedback on product quality and service levels.
- Handles guest problems and complaints.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
- Trains employees in safety procedures.
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Brings issues to the attention of the department manager and Human Resources as necessary.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
Notification to Applicants: The St. Regis Toronto takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call 905-366-5227 or email CanadaApplicationAccommodation@marriott.com and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process.
This posting is for an existing vacancy.
Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
More about this job
Responsibilities
Lead daily kitchen operations, prepare and oversee food production, and ensure food quality, presentation, sanitation, and regulatory standards. Supervise, schedule, coach, and develop kitchen staff while managing budgets, productivity, and guest satisfaction.
Requirements
Requires a high school diploma or GED and four years of relevant culinary or food-and-beverage experience, or a two-year degree in Culinary Arts, Hotel and Restaurant Management, or a related field and two years of relevant experience. Candidates should be able to lead kitchen staff, maintain food safety and quality standards, and support kitchen operations.
Skills
- Kitchen Operations
- Food Preparation And Cooking
- Food Safety And Sanitation
- Food Quality Control
- Staff Supervision
- Shift Leadership
- Staff Training And Development
- Scheduling And Timekeeping
- Budget Management
- Inventory And Food Storage
- Customer Service
- Guest Relations
- Complaint Resolution
- Communication
- Performance Management
- Problem-Solving
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
Keywords
- Kitchen Operations
- Food And Beverage
- Culinary Arts
- Food Preparation
- Food Production
- Food Presentation
- Food Safety
- Sanitation
- Food Handling
- Quality Control
- Purchasing
- Receiving
- Food Storage
- Kitchen Equipment
- Shift Management
- Staff Supervision
- Employee Scheduling
- Time And Attendance Tracking
- Labor Management System
- Budget Management
- Customer Satisfaction
- Guest Relations
- Complaint Handling
- Employee Training
- Coaching And Mentoring
- Performance Appraisals
- Regulatory Compliance
- Problem-Solving