Lead culinary operations at Park Hyatt Toronto with food production, kitchen supervision, and quality control in Yorkville’s luxury hotel setting.

The Cook 1 position functions as a Junior Sous Chef supporting department operations and Hyatt brand standards. You will work with executive culinary leadership while supervising preparation, cooking, and hourly kitchen employees. The position also covers menu development, events, cost monitoring, training, and guest service.

Key Responsibilities:

- Supervise preparation and cooking of diverse food items
- Monitor daily food production, ordering, costs, and consistency
- Manage scheduling, payroll, training, coaching, evaluating, and hiring
- Develop menu items meeting Hyatt brand standards
- Ensure kitchen safety and sanitation procedures

Requirements:

- Culinary education or on-the-job training
- In-depth knowledge of kitchen operations
- Leadership, communication, organization, and relationship skills
- Microsoft Word, Excel, PowerPoint, and Outlook familiarity
- Flexible schedule with weekend and holiday availability

Bring culinary leadership, food quality oversight, and team coaching to the Junior Sous Chef position at Park Hyatt Toronto.

📌 Junior Sous Chef Culinary Operations (Toronto)
🏢 Park Hyatt
📍 Toronto