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 varied 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
Versatile 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.

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