Job Description:
The Sous Chef supports the Executive Chef in all back‑of‑house culinary activities for the Plaza Premium Lounge station, ensuring that food production, presentation, and service consistently meet brand standards for quality, safety, and guest satisfaction across all lounges. In partnership with the Executive Chef, this role provides both operational leadership on the floor and administrative support, including training and development of all kitchen staff, coordination of food orders and supplies, and management of inventory and receiving processes. By combining hands‑on culinary execution with strong administrative, coaching, and compliance responsibilities, the Sous Chef acts as the station’s second‑in‑command in the kitchen, ready to independently manage the operation when required and to drive continuous improvement in product quality, waste reduction, and workplace health and safety.
Job Responsibilities:
- Operational Support: Serve as the primary "Right Hand" to the Chef, taking lead on 50% of all weekly administrative tasks.
- Tactical Execution: Maintain a 100% presence on the floor during the busiest 4-hour window of each shift.
- Administrative Fluidity: Master all payroll, logistics and procurement systems to ensure zero errors in staff pay or supplier invoicing in the Chef’s absence.
- Shift Coverage: Be available to cover "Emergency Callouts" for any shift to maintain 100% operational continuity.
- Lounge Liaison: Perform "Table Touches" and coordinate with Chef de Parties across all terminal lounges at least twice per shift.
- Standardization: Use a "Spec Checklist" to audit 10 plates or buffet items per shift for visual and taste accuracy.
- Quality Correction: Identify and document at least 3 "Micro-Improvements" daily to prep or presentation and coach the team immediately.
- Task Management: Successfully manage the "Master Cleaning Schedule" and ensure 100% completion of weekly deep-clean tasks.
- Succession Readiness: Demonstrate readiness for the Chef role by successfully managing the kitchen independently for 14+ consecutive days.
- Leads daily pre-shift meetings (line-ups) with BOH and FOH staff to communicate menu changes, VIPs, and operational goals.
- Works with Logistics and oversees the receiving of goods, inspecting quality, and ensuring strict adherence to FIFO (First In, First Out) storage principles.
- Assists in executing end-of-month inventory counts and investigating variance reports.
- Actively coaches staff "in the moment" on the station during peak service times.
- Acts as the primary floor champion for workplace health and safety (WSIB/OSHA equivalent compliance).
- Waste Captain: Lead the daily "Waste Log" review and identify the top 3 items contributing to loss, implementing a plan to reduce them by the following week.
- Order Reconciliation: Physically verify daily deliveries against the PO and Invoice to ensure zero "ghost" deliveries or damaged goods are accepted.
- Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical, technically matched to the budget and follows all standard recipes documentation.
- Other related duties as assigned
Work Requirements:
- Minimum 8 years of relevant experience in hospitality
- Experience in pre-opening, set-up, F&B and lounge management is a definite advantage.
- Previous experience of international lounge business is a definite asset
- Excellent time management skills
- Sound experience in the formulation & execution of standard operation procedures
- Excellent analytical skills in guiding insight and identifying opportunities
- Strong managerial ability especially in coaching, training, team development, cross-team cooperation and project management
- Excellent command of both spoken and written English and ability to speak Mandarin, Cantonese or French would be an advantage (French is required for Quebec employees)
- Able to obtain Transport Canada clearance for security pass (RAIC) to work at the airport.
- Loves to work with people and teams.
- Microsoft Office suite experience.
Working Conditions:
- Ability to stand for extended periods.
- Ability to lift to 50 lbs.
- Must be flexible to work weekdays/weekends and statutory holidays.
- Must be available to work flexible shifts early morning/day/evening shifts
