Executive Sous Chef

1 week ago

Toronto, Ontario, Canada Nola Eatery Bar Full time $4,037,277 - $6,635,258 per year

Job Summary

We are seeking an experienced and dynamic Executive to oversee and manage our culinary and hospitality operations. The ideal candidate will bring a strong background in french and italian food service management, banquet operations, and team leadership within fine dining or catering environments. This role requires a strategic thinker with excellent organizational skills, capable of ensuring exceptional service quality, maintaining high standards of food safety, and leading a diverse team to achieve operational excellence. The Executive will play a pivotal role in menu planning, inventory control, and overall restaurant or event management to deliver memorable guest experiences.

Duties

  • Lead and supervise culinary teams, including kitchen staff, servers, and catering personnel to ensure smooth daily operations.
  • Oversee food preparation, presentation, and service in accordance with established standards for fine dining and catering events.
  • Manage inventory control, including ordering, stock rotation, and waste reduction to optimize food costs.
  • Develop menus in collaboration with culinary staff, incorporating dietary considerations and current food trends.
  • Coordinate shift management, scheduling staff to meet operational demands while maintaining labor efficiency.
  • Ensure compliance with food safety regulations and maintain high standards of cleanliness and sanitation across all areas.
  • Oversee banquet and catering events from planning through execution, ensuring client satisfaction.
  • Manage the dietary department's operations when applicable, including special dietary needs for guests.
  • Supervise food production processes, ensuring quality control and consistency across all offerings.
  • Handle customer service issues promptly to uphold the organization's reputation for excellence.
  • Collaborate with vendors and suppliers to ensure timely procurement of quality ingredients and supplies.
  • Provide leadership in training staff on food handling, safety procedures, and hospitality standards.

Requirements

  • Proven experience in banquet management, restaurant management, or catering within the food industry.
  • Supervising experience with a focus on team management and leadership in a hospitality setting.
  • Extensive background in food production, culinary arts, kitchen management, or related fields such as fine dining or hospitality services.
  • Strong knowledge of inventory management, menu planning, food safety regulations, and food handling procedures.
  • Excellent organizational skills with the ability to oversee multiple departments simultaneously.
  • Demonstrated ability to lead teams effectively while fostering a positive work environment.
  • Experience in catering or event planning is highly desirable.
  • Knowledge of dietary requirements and experience managing dietary departments preferred.
  • Exceptional communication skills with the ability to coordinate between kitchen staff, service teams, vendors, and clients.
  • A passion for culinary excellence combined with strong leadership qualities is essential for success in this role. This position offers an exciting opportunity for a seasoned hospitality professional to lead a vibrant team dedicated to delivering exceptional culinary experiences while maintaining operational efficiency and high standards of service excellence.

Job Types: Full-time, Part-time, Permanent

Pay: $40,372.77-$66,352.58 per year

Expected hours: 42 per week

Work Location: In person

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