Your Opportunity to Be Part of Something Remarkable

What if your next career prospect wasn’t just another job - but a chance to help build something from the very beginning?

Welcome to the opening team at Hilton Garden Inn Vaughan Toronto.

As we prepare to open the doors to our brand-new 272-room hotel, we’re looking for passionate, motivated individuals who want to be part of creating something special. This is an opportunity to join a dynamic team from day one, help establish a strong culture of service and excellence, and play a meaningful role in shaping the guest experience from the very start.

At Hilton Garden Inn Vaughan Toronto, every Team Member will have the opportunity to make an impact, grow alongside a new property, and contribute to building a high-performing hospitality team in Vaughan.

Be there from the beginning. Help shape what comes next. Build your future with us.

JOB OVERVIEW

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in the preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

DUTIES AND RESPONSIBILITIES

- Supervise activities of the daily operation of the kitchen, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
- Recommend and initiate disciplinary or other staffing/human-resource-related actions by company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
- Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in the assigned area of responsibility.
- Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
- Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
- Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.




- Manages the kitchen and assumes responsibility in the absence of the executive chef.

- Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
- Assist in determining the minimum and maximum stocks of all food, material and equipment.
- Assist in cooking and food preparation as required.
- Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.
- Any other duties as assigned by your manager.

QUALIFICATIONS AND REQUIREMENTS:

- Completion of a high school diploma or equivalent, plus two years of experience as a chef/cook, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred
- Friendly and hospitality-focused
- Attention to detail
- Ability to work under pressure in a fast-paced, stressful environment

. This job requires the ability to perform the following:
- Carrying or lifting items weighing up to 50 pounds
- Remain stationary for extended periods
- Moving about the kitchen
- Handling food, objects, products and utensils
- Bending, stooping, kneeling

ACCOUNTABILITY:

- Assists Executive Chef in supervising the preparation of food for multiple F&B; outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees

HEALTH AND SAFETY:

Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

DUTIES AND RESPONSIBILITIES





- Establish and enforce all safety policies and procedures. Ensure that all employees comply with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.
- Detect and eliminate, or report for correction, all physical hazards, and unsafe conditions immediately by completing a safety work order. Perform random checks every month and report deficiencies to the appropriate personnel.
- Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the current employee (as part of the orientation or later). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, Job Safety Analysis, procedures to follow in the event of a fire, and current property safety awareness programs.
- Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed.
- Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program.
- Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing. Follow the accident investigation procedures included in this manual.

- Insist on immediate first aid for all employee injuries where applicable. Maintain department first aid stations.
- Identify the physical requirements of selected jobs to Human Resources to ensure effective applicant screening.
- Actively cooperate with the Health and Safety Committee. Ensure a competent and interested department representative is at all committee meetings.
- Insist on good housekeeping and enforce the “Clean as You Go” policy.
- Maintain active involvement in the accomplishment of the accident prevention and reduction objective assigned to the department. Take every precaution reasonable in the circumstances for the protection of employees.

Review and be aware of all sections of the Health and Safety Manual.

📌 Pre Opening Hotel- Sous Chef (Vaughan)
🏢 Hilton Garden Inn Vaughan/ Toronto
📍 Vaughan