Chef de Cuisine

7 months ago

Toronto, Canada Ace Hotel Toronto Full time

Alder, an exciting restaurant from the acclaimed Alo Food Group (Alo, Aloette) and the industry game-changing Ace Hotel.

The hotel features a culinary program that’s as vibrant, inspired and culturally alive as the city around us. We’ve already got some of the city’s best culinary talent — now we just need you

What we value most from our teammates is authenticity. Real people provide real great service, and do great work they’re proud of. We pride ourselves on the beautiful diversity and uniqueness of our team members, and their ability to forge community both as a team and with our guests.

**SUMMARY**

Providing guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

**CORE FOCUS & ESSENTIAL RESPONSIBILITIES**
- Assist the Executive Chef in menu development.
- Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests.
- Maintain par stocks and track daily production and ordering.
- Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff.
- Produce food on a timely basis and ensure that servers are well educated regarding the menu.
- Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.
- Assist the Executive Chef in training the kitchen team to produce meals promptly in accordance with Ace standards.
- Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager.
- Maintain a high level of cleanliness in the kitchen facilities.
- Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area.
- Communicate with the kitchen team, identifying development opportunities and providing the necessary training as positions open.

**SUPPORTING FUNCTIONS**
- Attend hotel operational meetings as requested.
- Represent the executive chef in his/her absence.

**ESSENTIAL QUALIFICATIONS**

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Ability to satisfactorily communicate in verbal and written English with guests, leadership, and co-workers to their understanding.
- Prioritize and organize work assignments, have timely follow up and execution.
- Have superb time management skills.
- Maintain complete knowledge of all hotel services/features and hours of operation.
- Other language, mathematical, and reasoning abilities as outlined below.
- Ability to comply with physical demands as outlined below.
- Knowledge and understanding of Atelier & Ace Culture & initiatives
- Ability to compute basic mathematical calculations.
- Must be able to maintain a flexible work schedule.
- Knowledge of safety initiatives in compliance with Food Safety and OHSA guidelines.

**REQUIRED EDUCATION and/or EXPERIENCE**

Higher education degree in culinary arts, hospitality management, or similar preferred. Minimum 3-5 years previous experience working in a kitchen supervisory role. Food Handlers Certification required. Previous experience in restaurant operations preferred. Previous experience with control food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications preferred.

**LANGUAGE, MATHEMATICAL, and REASONING ABILITIES**
- Ability to understand guests’ service needs & requests.
- Ability to acknowledge guests’ requests in a polite manner.
- Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).
- Ability to address and solve problems involving guest and operational issues.
- Ability to compute basic mathematical calculations.

**PHYSICAL DEMANDS / WORK ENVIRONMENT**

The physical demands described here are re

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