Cook for Pears By Keith Pears

Location: Canada

A globally inspired fusion restaurant led by the renowned Chef Keith Pears. Drawing from his extensive international experience and rich cultural background, Chef Pears has crafted a unique culinary destination where friends and family can gather to create lasting memories. At Pears, guests are invited to celebrate the art of sharing dishes, indulging in exquisite drinks, and relishing each other’s company in a warm and inviting atmosphere. Visitors can expect an unforgettable dining experience that blends the flavours of the world with the heart of home.

Pears is an Asian Brasserie where the art of dining becomes an urban oasis of connection. The restaurant draws on Keith’s extensive international background to craft a menu that transcends traditional boundaries, blending flavours and techniques from around the world. Pears is committed to fostering a warm and inviting atmosphere where friends and family can gather, share stories, and create lasting memories. Situated as a place that feels like home, Pears integrates urban elements to enhance the dining experience, ensuring every visit is both memorable and comforting.

About Keith:
Keith Pears is the Corporate Executive Chef at Accencis Group and leader of the National team representing Canada at the next Bocuse d’Or Finals.

Hailing from Vancouver and born into a family of chefs, Keith was destined to become immersed in the culinary field from a young age. After enrolling in culinary school at the age of 19, Keith quickly developed his skills in the kitchen and worked his way up the ranks throughout the years to master his craft. In 2017, he moved to Toronto to take on the title of Executive Chef at Delta’s flagship hotel, Delta Toronto. There, Keith played an instrumental role in shaping the hotel’s culinary excellence through his limitless creativity before opening Toronto’s first W Hotel in the prestigious Yorkville neighborhood, and recently being appointed Corporate Executive Chef at Accencis Group.

Keith is no stranger to competition, and he has the resume to prove it. Not only does Keith have experience competing in renowned culinary events like Best of the West, Gold Metal Plates, Bocuse d’Or National Selection, Garland International Shellfish Chef Challenge, but he has also achieved great success while doing so, winning B.C. Chef of the Year, Food Network’s Chopped Canada, Canada’s Great Kitchen Party in Toronto and most recently winning the National selection for the Bocuse d'Or competition. With more than 15 years of industry experience, Keith delivers memorable culinary experience paired with a high level of cuisine.

When he is not lined up at the farmers market for fresh ingredients, you can find Keith hunting for the freshest sneaker drop to add to his collection. He enjoys listening to all things Drake and supporting his favorite basketball team, the Toronto Raptors. He finds joy in exploring and often eats his way through Toronto’s new hot spots and local dives for inspiration. Once a part-time pop star turned cook, Keith’s goal in the kitchen is to be better than yesterday, hence his personal motto, “Strive for Pearfection.”

Position: Cook

Functional Job Family: Culinary

Reports to: Chef De Cuisine

Department: Culinary

Job Summary: Are you ready to take your culinary career to the next level? At Pears, you'll step into the spotlight as a Cook, working closely with our Chef De Cuisine and Sous Chef to create epic dining experiences. Your role is to lead, inspire, and ensure our culinary team consistently delivers exceptional food while managing operations within budget. Join us if you're ready to make every night a standing ovation

Primary Duties & Responsibilities:
General Kitchen:

- Prepare and cook food following recipes, quality standards, and presentation guidelines.
- Maintain compliance with food safety and handling policies, including product rotation and labeling.
- Operate kitchen equipment such as ovens, stoves, grills, and fryers with precision.
- Monitor food quantities to minimize waste.
- Report maintenance issues promptly.
- Maintain kitchen logs for food safety compliance.
- Collaborate with the Chef to create daily specials using excess food items.
- Prioritize orders to ensure timely food preparation.

Sanitation and Maintenance:

- Ensure kitchen area is clean and sanitary.
- Set up and break down work stations.
- Follow sanitation and pest control guidelines.
- Disassemble and assemble kitchen equipment for cleaning.

Kitchen Tools & Equipment:

- Safely and appropriately use kitchen tools.
- Use measuring tools for precise ingredient measurements.

Food Preparation:

- Prepare ingredients, including portioning and chopping.
- Weigh, measure, and mix ingredients accurately.
- Regulate oven and cooking equipment temperatures.
- Ensure proper portioning, arrangement, and food garnish.
- Communicate menu specials and out-of-stock items to service staff.

Closing:

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