JOB DESCRIPTION
Under the direction of the Executive Sous Chef and Management Team, this position is responsible for providing food and beverage service to guests with an upbeat and positive attitude. This position is extremely important to GCT’s success. By working together with your team members, you will exceed our guests’ expectations each and every time and most importantly, have fun while doing so. Above all, this position must lead by example to create Great Experiences and Memories for all guests and colleagues!

Position Summary
Under the direction of the Executive Sous Chef and Management Team, this position is responsible for providing food and beverage service to guests with an upbeat and positive attitude. This position is extremely important to GCT’s success. By working together with your team members, you will exceed our guests’ expectations each and every time and most importantly, have fun while doing so. Above all, this position must lead by example to create Great Experiences and Memories for all guests and colleagues!

Key Accountabilities

Ensure that advance mise en place is completed in a timely fashion to ensure there is no disruption to the working of the kitchen

Complete place checklists

Responsible for station cleanliness and organization, including fridges/freezers, countertops, and stove tops

Responsible for colleague and apprentice station training

Responsible for leaving instructions for the next shift

Required to have positive communication with the kitchen management team

Responsible for the day-to-day operations of his/her station

Will operate all kitchen equipment and conduct themselves with safety in mind at all times

Required to report any and all discrepancies in relation to check procedures,



equipment functionality, and quality of base food product to the kitchen managers in a timely fashion

Assist and advise all supervised positions of established standards and procedures set out by GCT and the department

Complete other job-related duties as assigned by the chef in charge

Ensures that he/she works safely and in accordance of the Hotel’s Health & Safety Policy and ensures all Local and Hotel Food Hygiene procedures and practices are followed during his/her shift.

Be an example of GCT’s core values in interactions with guests and colleagues.

Produce excellent quality food items by following established procedures for food production as set by the Chefs and Executive Sous Chef.

Organize a work plan and assign work to colleagues when necessary. Make a mise en place list and set up next day’s shift for success.

Set the pace for efficient production of mise en place and productive execution of banquet events and production of a la carte orders in the outlets.

Follows Menu Item worksheets with accurate ingredient lists, preparation methods and pictures for all menu items.

Demonstrate correct cooking techniques and methods competently to Apprentices and students as part of on the job training.

Ensure that proper food rotation practices are in place, wastage is minimized by proper food storage procedures. Ensures fridge temperatures are recorded.





Communicate in a timely manner with the Sous Chefs any food items that need to be ordered.

Assist the Colleague experience through teamwork and a positive manner.

Ensure the Kitchen fridges and walk-ins are clean and organized.

Communicate to the Chefs any equipment maintenance needs.

Position Description

Cooperate with Outlet & Banquet Managers & front of house service staff to ensure smooth event & meal period execution.

Ensure that food for the Staff Cafeteria is of high quality and cost effective

Education And Qualification Requirements

3 - 5 years of job-related experience

Proven communication and interpersonal skills.

Availability to work evenings and weekends

Take responsibility for their own actions

Have the ability to delegate to subordinates

Have the ability to communicate clearly, written or verbally to subordinates

Show good work ethic to fellow employees, working in a clean/safe setting and a timely manner

Be able to make decisions in the absence of a chef, when time does not allow for a wait

Work Environment Considerations

Fast paced with multiple priorities, deadlines and deliverables; exposure to some conflict, distress and noise;

This role requires extended period of standing, walking, bending and may lift up to 35 lbs.

The role requires a flexible schedule that adapts to business needs, will have non-traditional work hours including holidays, evening, overnight or weekend shifts.

Minimum Rate (CAD $) | Minimum Salary (CAD $)

27.72

Job Rate (CAD $) | Midpoint Salary (CAD $)

28.72

Maximum Rate (CAD $) | Maximum Salary (CAD $)

28.72

Existing Vacancy

Yes

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📌 PT Station Chef-GCT (Ontario)
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