Salary Range: $55,000.00 To $65,000.00 AnnuallyPosition: Sous Chef (6 month contract)The Role at a GlanceThis position plays a key role within our hotels. Reporting to the Executive Chef, the Sous Chef will be directly involved with the leadership and menu development of our various outlets. Working alongside the Executive Chef, you will manage a motivated team of cooks, ensure a clean and efficient working setting, keep food and labour costs in line, and be involved in daily mentoring, team briefings and the overall refinement of the culinary program at the hotel.Your Day To Day DutiesCollaborate with Executive Chef and General Manager, to help on the development of the food & drink menu for our restaurant outlets and our events spaces.Demonstrate culinary creativityMentor the next generation of cooksManage a high functioning kitchen, including food preparation and production, and training of kitchen team members on service and presentation techniquesEnsure that food products, presentation, and plating are of the highest quality,



and are prepared in a timely mannerEnsure cleanliness and sanitation practices of food prep areas and uphold the kitchen team members to standardsOrder food supplies and ensure that food quality and standards are maintained at all timesMonitor and maintain kitchen equipment to ensure a smooth operationEnsure that guests experience the highest quality 5 star culinary standardsMaintain strict control on food portioning and wastageParticipate in departmental training initiatives and stay current on international food trends and industry practicesMaintain positive internal and external relationships, professional, friendly attitude towards guests and team membersComply with all Archive standards, policies and procedures at all times.Other tasks and responsibilities as assigned by management.You have1 - 3+ years of industry experience in a culinary leadership roleAssociate degree in culinary arts (preferred)Proven ability to develop, coach and inspire a high-performing teamPassion about cooking and culinary artsExposure to P&L management including budgeting and forecasting and overall kitchen cost controlAbility to communicate clearly with managers, kitchen & outlet dining team members and guestsThe ability to solve problems and provide solutions#J-18808-Ljbffr

📌 Sous Chef - $55,000 - $65,000 A Year (Bradford West Gwillimbury)
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📍 Bradford West Gwillimbury