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Added 4 mins ago
L
Prepared Foods Clerk - Part Time
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- Part-time
We are looking for an experienced Prepared Foods Clerk - Part Time who is passionate about food and enjoys working in a fast-paced, team environment!
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Liquor Clerk I Killam Liquor
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Shangri-La Group

Service Manager - Sous Chef (Bosk)

Toronto, ON, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Nov 25, 2026
Posting language: English
Posted: Oct 26, 2026

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

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.

About You

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.

Why Join Us

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 are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.

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.

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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

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

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