At a glance
Automatically prepared from the listing. Check the original description for the full requirements.
Jump to the original descriptionResponsibilities
The Sous Chef assists the Executive Chef in overseeing all kitchen operations, food preparation, and presentation. They are responsible for managing the culinary team and maintaining food quality and efficiency in the Executive Chef's absence.
Requirements
Candidates should have at least 3 years of Sous Chef experience and a valid Food Handler's Certificate. A culinary degree or diploma is considered an asset, along with strong leadership and communication skills.
Working hours
40 hours per week
Skills
- Kitchen Operations
- Food Preparation
- Team Leadership
- Staff Training
- Quality Control
- Health & Safety Standards
- Menu Presentation
- Problem Solving
- Interpersonal Communication
- Organizational Skills
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
Keywords
- Culinary Arts
- Food Handler's Certificate
- Catering
- Events
- Kitchen Management
- Food Production
- Health & Safety
- Portioning
- Garnishing
- Hospitality
Original job description
Job DetailsJob Location: Marigolds and Onions - York, ON M6B 4J3Marigolds 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. This role is an addition to headcount.
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
QualificationsQualifications:
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:
The compensation range for this role is $60k-$75k
A generous benefit package will be offered to the suitable candidate
Our Hiring Approach:
We are committed to a fair and human-centered recruitment process. We do not use artificial intelligence (AI) or automated decision-making tools to screen resumes, evaluate applications, or make hiring decisions. All candidates are assessed directly by the hiring team.
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