Sous Chef

3 weeks ago

Toronto ON, Canada Pomeroy Lodging Full time

The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service.
Reporting to the Executive Sous Chef and Executive Chef the primary responsibilities are:
Training of individuals on job duties and sanitation and safety procedures
Instruct and Supervise cooks in preparation, cooking, garnishing and presentation of food.
Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays.
Lead the implementation of new menus as well as the production and standardization of those menus.
Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
Estimate food requirement and may estimate food and labor costs.
Ability to manage and complete all administration shift duties and reports.
Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
Attend training courses and seminars as and when required.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
Flexible shifts hours will be required.
Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.
Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience required
~ Former education in Food and Beverage or Hospitality Management an asset
~ Understand the basic structure of labor and cost controls and be able to adhere to those plans.

Personal days: 5 per year after 90 days of continued full-time employment
Food and Beverage discounts at ALL 6 of our dining outlets
Onsite staff accommodations which include a residence convenience store and employee gym
Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels

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