Short Summary Professionally manage the day to day operations of, 360 Restaurant Kitchen, VUE Bistro Kitchen and Le Caf Kitchen an all unionized employees in these locations and will assist as needed with Base Kitchen (production).

Monitor and control daily food usage and labour usage to maintain an acceptable food and labour cost.

Work with the Kitchen Management team to create recent menus, implement new items and ensure all employees are trained.

Ensure consistent and effective administration and follow up of the performance and development programs, the recruitment and training programs and Human Resources policies and procedures.

Assist with the development of the business plan under the direction of Executive Chef and Chef De Cuisine(s) to meet guest expectations and enhance the reputation of the restaurants.

Ensure Health and Safety programs are taught, implemented, maintained and enforced.

Job Description Kitchens Operation Ensure company standards are maintained for food preparation and presentation and take advantage of all opportunities to improve upon both Expedite and monitor the production and plating of all food service areas to maintain best quality Manage unionized kitchen employees daily through teaching and guidance Coordinate and execute food during service Communicate with Restaurant Services team to ensure consistent service from both Kitchen and Restaurant Services Responsible for inputting work requests for required equipment repair or service Train and coach team members and new recruits on Hazard Analysis Critical Control Points (HACCP),



food service Health and Safety program Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerator and storerooms and that food products are rotated to ensure high standards of freshens Development and implementation of menu creation Assist in the creation of leading edge, profit driven, award winning menus Implement, teach and guide the kitchen employees through the production of new menus Qualifications A relevant college diploma or university degree in culinary arts, cooks trade certification or equivalent is preferred.

Completion of a secondary school diploma is required Three (3) - Five (5) years of related experience in management of the restaurant operations or related operations is required Bilingualism (English/French) is an asset.

Working Conditions High stress, fast paced environment

Ability to stand or walk for long periods of the day.

Interacts with employees, management and the public at large.

Frequent environmental exposures to cold, heat and water

Must be able to work in a physical capacity requiring lifting, pushing and pulling, bending and reaching.

Lifting or moving up to 25 kilograms as required

Flexible to work rotating shifts, which includes but is not limited to evenings, weekends, holidays and overtime as required.

Compensation & Benefits Recruitment range: $70,592.00 - $78,896.55* Short Term Incentive Plan Target: Performance-based incentive up to 8% of eligible earnings Benefits: Health, Dental, Vision, Vacation, Employee Family Assistance Program, Short Term Disability, Long Term Disability, Pension, Life, Accidental Death and Dismemberment.

Complimentary CN Tower tickets after 3 months, Food and Retail discounts, Uniform provided and laundered *The recruitment range provided reflects the expected compensation for this role.

Actual compensation will be determined based on the successful candidate''s skills, experience, education, and other job-related factors.

📌 Senior Sous Chef (Toronto)
🏢 CNTower
📍 Toronto