Service Manager - Sous Chef (Bosk)
- Toronto, ON, Canada
Full-time
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Job details
- Job type
- Full-time
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- Posting language
- English
- Posted
Original job description
Shangri-La Toronto
Find Your Shangri-La in Shangri-La.
Shangri-La has been creating joyful moments through heartfelt hospitality since 1971 – and that spirit continues to guide us today.
As we look ahead to new horizons, we invite you to be part of our growing Shangri-La family and make a meaningful impact in the world – through joy, shared purpose, and our Asian art of hosting.
Located in the heart of the city, Shangri-La Toronto is an elegant sanctuary, nestled between the bustling business and entertainment districts. With the city’s best shopping, sports, live theatre, and cultural venues in proximity, guests enjoy unparalleled access to Toronto's vibrant offerings.
As a Service Manager – Sous Chef, In conjunction with the Executive Chef and F&B management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
Key Responsibilities
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.
Find Your Shangri-La in Shangri-La.
Shangri-La has been creating joyful moments through heartfelt hospitality since 1971 – and that spirit continues to guide us today.
As we look ahead to new horizons, we invite you to be part of our growing Shangri-La family and make a meaningful impact in the world – through joy, shared purpose, and our Asian art of hosting.
Located in the heart of the city, Shangri-La Toronto is an elegant sanctuary, nestled between the bustling business and entertainment districts. With the city’s best shopping, sports, live theatre, and cultural venues in proximity, guests enjoy unparalleled access to Toronto's vibrant offerings.
As a Service Manager – Sous Chef, In conjunction with the Executive Chef and F&B management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
Key Responsibilities
- With high integrity, lead Colleagues in providing Shangri-La hospitality from caring people according to restaurant and hotel standards.
- Ensure guests experience the highest quality 5-Star culinary standards.
- Inspire a high level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.
- Participate in recruitment, manage Colleagues and effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit and conduct performance correction if required.
- Manage the day-to-day culinary operation through hands-on personal involvement; effectively manage labour and food costs to budget.
- Maintain strict adherence to SFSMS, Food Safe and HACCP programs, ensuring cleanliness of all kitchen and prep areas, personal hygiene standards for all food handlers and monthly Hygiene Audits.
- Ensure that personal hygiene standards for all food handlers are maintained and follow up on monthly Hygiene Audits.
- Monitor that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned daily.
- Be passionate about food trends and creativity – both locally and internationally; current on industry practices, provide creative input to food strategies and establish food tasting sessions.
- Inspect for cleanliness, maintenance and presentation plus safety of kitchen and ensures areas of deficiency are resolved to achieve service expectations.
- Participate in communication efforts within the department, ensuring effective communication amongst Colleagues and that reports are completed accurately and on-time, as required.
- Monitor portion control, food quality, inventory, proper food storage, food freshness, departmental recycling and culinary labour costs under direction of the Executive Chef.
- Verify that received goods are according to hotel standards.
- Act as a designate in the Executive Chef’s absence.
- Undertake other ad hoc related responsibilities, as required.
- Drives results – Passion for food and strives to exceed expectations for culinary excellence with demonstrated understanding of international fine dining, wine and service standards commensurate the leading hotels in high profile cities in the world.
- Customer service – People oriented with ability to put guest needs first.
- Detail oriented – Strong organization skills, ability to prioritize workload, multi-task in a calm manner, with exceptional attention to detail.
- Highly motivated – self-starter, self motivated with high levels of initiative and ability to motivate others through personal presence and personable, professional demeanor.
- Communication – Excellent communication skills, 100% fluency in English with added ability to be an effective role model in culinary standards of conduct and grooming.
- Creativity, decision making and problem solving –Responds promptly and reasonably when making decisions, ultimately ensuring successful problem resolution, seeks creative solutions to deliver high culinary standards.
- Safety Focus – Demonstrates safe work practices and looks for ways to minimize culinary injuries.
- Exceptional leadership - Inspires employee commitment, loyalty and motivation through progressive workplace practices that foster teamwork, open communication, safety, respect, sincerity, helpfulness, courtesy and humility.
- Coaches and mentors – Fosters a climate of continuous learning, growth and improvement, with a strong commitment to the career development of others.
- Emotional maturity - Internally proud, outwardly gracious and humble with demonstrated ability to maintain professional composure under pressure.
- Ethical conduct and responsibility – Sets a positive example and fulfills responsibilities with the highest integrity, ethics and professionalism.
- Minimum 2 years culinary experience in a world-class hotel or high-end restaurant.
- Minimum 1 year previous work experience in a similar capacity, ideally in a world-renowned restaurant or luxury hotel brand.
- Previous Shangri-La Hotels and Resorts experience an asset.
- Apprenticeship or college level accreditation, Red Seal certification or equivalent.
- Flexibility in schedule and availability on weekdays, weekends and/or holidays is required.
- Current Food Handler Certification required.
- Must be eligible to work in Canada.
- A workplace that values your passion and supports self-realization and personal growth.
- Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
- Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
- Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.
More about this job
Responsibilities
Lead the culinary team and oversee daily kitchen operations to deliver high-quality food, presentation, hygiene, and guest service while managing labour and food costs. Coach and develop colleagues, maintain food safety and cleanliness standards, monitor inventory and quality, and act as the Executive Chef’s designate when required.
Requirements
Candidates need at least two years of culinary experience in a world-class hotel or high-end restaurant and at least one year in a similar role; luxury hotel or Shangri-La experience is an asset. Required qualifications include apprenticeship or college-level accreditation, Red Seal certification or equivalent, current Food Handler Certification, schedule flexibility, and eligibility to work in Canada.
Skills
- Culinary Leadership
- Food Production
- Fine Dining
- Food Quality and Presentation
- Food Safety
- HACCP
- Food Cost Control
- Labour Management
- Inventory Management
- Team Coaching and Development
- Guest Service
- Communication
- Scheduling
- Problem Solving
- Creativity
- Performance Management
Benefits
- Competitive Benefits
- Recognition Programs
- Colleague Stay and Travel Perks
- Learning and Development Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
- Security & Safety
Keywords
- Culinary Operations
- Food Production
- International Fine Dining
- Wine Standards
- Service Standards
- Food Safety
- SFSMS
- Food Safe
- HACCP
- Hygiene Audits
- Food Handler Certification
- Red Seal Certification
- Apprenticeship
- Food Cost Control
- Labour Cost Management
- Inventory Management
- Portion Control
- Food Storage
- Food Freshness
- Kitchen Equipment
- Recruitment
- Colleague Training
- Performance Feedback
- Scheduling
- Guest Satisfaction
- Food Trends
- Food Tasting Sessions
- Team Leadership