Senior Sous Chef and Junior Sous Chef

Summary of Position:

Reporting to the Executive Chef and Executive Sous Chef, the Sous Chefs is responsible for maintaining the standards of the Liberty Grand kitchen as well as the department he/she is in charge of. Responsible for daily operations and the organization, cooperation and communication of staff within assigned department.

Reports To:

Executive Sous Chef, Executive Chef

Responsibilities:

· Ensuring every employee is working effectively and efficiently as well as taking advantage of opportunities to develop staff, improve moral and employee relations.

· Maintaining the departmental standards as determined by the Executive Chef.

· Supervising the employees regarding preparation and presentation of finished products for tastings, catering and banquet service.

· Monitoring portion control to size, consistency and ingredient standards to minimize food waste and maintain budgeted food cost.

· Ensuring that the kitchen work area is clean, organized and all equipment is functional and safe.

· Reporting malfunctioning equipment to direct supervisor as a way to prevent work related accidents and maintain an efficient operation.

· Maintaining a good liaison with other components of the Liberty Grand (stewarding, banquets, catering, management) and communicating and issues, concerns or suggestions in a qualified manner.

· Ensuring that staff adheres to health and safety regulations and that proper training is administered to all employees.

· Creating all new food production requirements for assigned department.





· Daily product ordering to meet requirements of department.

· Promoting teamwork between the kitchen and other departments of the Liberty Grand as well as the internal kitchen departments.

· Responsible for kitchen operations in the absence of the Executive Chef and Executive Sous Chef

· Responsible for ensuring every employee is working efficiently and effectively to standard, while taking advantage of any opportunities to develop staff, raise morale and improve employee relations.

· To act as a team leader and take responsibility for the development of staff, teaching and explanations of new recipes and procedures.

· Ensure proper recycling and food waste procedures are being followed.

· Handling daily function sheets, keeping up with banquet and catering demands

Qualifications

Qualifications/Education:

- Well rounded experience in all areas of the culinary field
- Completion of culinary apprenticeship program
- Minimum 2-3 years experience cooking and culinary management in high quality establishments that offer similar service
- Concise communication skills and effective team player
- Must be innovative, detail oriented and quality conscious, always keeping updated on new trends in the hospitality industry
- Must be flexible in scheduling to accommodate business demands

Additional Information

We are committed to an inclusive, barrier-free work environment, recruitment and selection process. Accommodations are available upon request for candidates taking part in all aspects of the recruitment process.

📌 Senior Sous Chef and Junior Sous Chef (Toronto)
🏢 Liberty Entertainment Group
📍 Toronto