SOUS CHEF – DRAKE HOTEL (NOC 62200)
Posted by Employer The Drake Hotel
The Drake Hotel is currently seeking a Sous Chef to join our dynamic kitchen leadership team. This role provides a unique opportunity for an experienced, passionate and innovative culinary professional and inspiring leader who is looking for a rewarding hospitality career with opportunities for advancement.
We are seeking candidates with a combination of skills and experience that include operational + kitchen management excellence in a high-volume business, as well as a proven desire to strive for continuous culinary innovation. The ideal candidate will bring management experience from a similar environment, as well a strong culinary background, staff management, operations, safety and compliance.
Job details
· Location: 1150 Queen St W, Toronto, ON, M6J 1J3
· Work location: On site
· Salary: $56,000 to $62,000 annually / 31 hours per week
· Terms of employment: Permanent employment, Full time
· Flexible to work in any assigned shift including morning, day, evenings and weekends and holidays
· Starts as soon as possible
· 2 vacancies
· Benefits: we pride ourselves in providing strong leadership and development opportunities for passionate hospitality professionals who are looking to build rewarding, long-term careers. Drake offers a competitive compensation and benefit package, employee discounts, training + development support and many other unique perks as a part of joining the Drake team.
Employee is eligible for the Extended benefit plan which includes, Health, disability, dental, life etc. (100% contribution by the employer). Monthly meal card, hotel discounts, free hotel stay, employee assistant program, employee events. Paid Vacation days. May also be eligible for Incentives paid annually based on the achievement of targets. Will be able to participate in our Canada Life Group Registered Retirement Savings Plan.
Languages: English
Education: Secondary (high) school graduation certificate OR equivalent experience
Experience: 3-5 years of progressive culinary work experience in a fine or casual dining environment.
On site: Work must be completed at the physical location. There is no option to work remotely.
Credentials: Safe Food Handling certificate. Red Seal Certification or equivalent considered a strong asset.
Security and safety: Criminal record check
Work conditions, physical capabilities, and Personal suitability: Work under pressure. Tight deadlines. Handling heavy loads. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Leadership. Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Demonstrated awareness of and interest in current culinary trends in the marketplace. Ability to multi-task, remain cool and keep up in a fast-paced environment. Excellent interpersonal and communication experience, both verbal & written. Excellent organizational skills, with timely delivery of all required administrative work. Experienced trainer and mentor to large staff teams. Demonstrated patience, tact and diplomacy while leading a diverse team of industry professionals. Operations management experience in a high-volume establishment with significant evening and catering/special events business.
RESPONSIBILITIES:
Reporting to The Executive Chef, you will play a key role as part of a small, interdependent management team that will include: Hotel, Culinary, Special Events, Security, Human Resources and Corporate Service departments.
While on shift, your role will include, but not be limited to:
Responsibilities and Tasks
Demonstrate new cooking techniques and new equipment to cooking staff.
Prepare and cook complete meals and specialty foods for events such as banquets.
Prepare and cook food on a regular basis, or for special guests or functions.
Prepare dishes for customers with food allergies or intolerances
Supervise all junior staff including cooks and other kitchen staff and train them in preparation, cooking, garnishing, presentation and handling of food.
Lead individuals while actively managing the Back of House team to deliver a consistently high-quality and memorable guest dining experience, promptly resolving service or operational issues.
Train, mentor, and develop the Back of House team, including effective delegation of tasks and accountability.
Drive performance to achieve and exceed revenue targets while maintain labour costs and service standards.
Demonstrate a thorough understanding of, and ensure adherence to, all kitchen operational policies, procedures, standards, and training programs
Monitor and manage all aspects of service, food quality, health and safety compliance, and overall cleanliness.
Maintain, and manage weekly Back of House schedules, ensuring effective daily operations and labour hours control.
Collaborate with the Back of House Management team on ongoing menu research, development, and costing, including Requisition food and kitchen supplies, and arranging for equipment purchases and repairs.
Oversee inventory management and ordering processes, ensuring cost efficiency and minimal waste.
Any other duties as per business needs.
How to apply
By mail: 1150 Queen St W, Toronto, ON, M6J 1J3
By E-mail: DrakeHotelJobs@gmail.com
What you must include in your application: Cover letter, References attesting experience, Letter of recommendation. Highest level of education and name of institution where it was completed
The Drake Hotel is an equal opportunity employer. We are committed to fostering a positive, supportive, and creative environment at Drake Hotel Properties that promotes equity, inclusiveness and diversity. We welcome job applications from candidates of all backgrounds including, but not limited to, BIPOC (Black, Indigenous, People of Colour); refugees, newcomers and immigrant persons; two-spirit, LGBTQ+ and gender non-binary persons, and persons with disabilities. Please advise us of any accommodations needed to ensure you can access and complete the submissions process.