Sous Chef

At the CN Tower, we elevate every occasion and celebrate infinite possibilities. We aim to create inspiring moments that transform everything, from major milestones to “just-because meetups” into remarkable experiences that reflect Toronto and Canada at our best. Spectacular by day, stellar by night, the CN Tower is Canada’s celebration destination. We’re proud to work as part of a welcoming and talented team of people that come from diverse backgrounds, united by a passion for celebrating the past, present and future of this Canadian landmark. Our extraordinary, diverse and dynamic team welcomes over 1.9 million visitors a year from around the world. They come for panoramic views, fine dining at 360 the Restaurant at CN Tower, and the thrilling EdgeWalk experience. Short Summary Professionally manage the day to day operations of, 360 Restaurant Kitchen, VUE Bistro Kitchen and Le Café Kitchen an all unionized employees in these locations and will assist as needed with Base Kitchen (production). Monitor and control daily food usage and labour usage to maintain an acceptable food and labour cost. Work with the Kitchen Management team to create new menu’s, implement new items and ensure all employees are trained. Ensure consistent and effective administration and follow up of the performance and development programs, the recruitment and training programs and Human Resources policies and procedures. Assist with the development of the business plan under the direction of Executive Chef and Chef De Cuisine(s) to meet guest expectations and enhance the reputation of the restaurants. Ensure Health and Safety programs are taught, implemented, maintained and enforced.Job Description

• Ensures the company standards are maintained for food preparation and presentation and take advantage of all opportunities to improve upon both
• Expedite and monitor the production and plating of all food service areas to maintain best quality
• Manage unionized kitchen employees daily through teaching and guidance
• Coordinate and execute food during service
• Communicate with Restaurant Services team to ensure consistent service from both Kitchen and Restaurant Services
• Responsible for inputting work requests for required equipment repair or servic
• Train and coach team members and new recruits on Hazard Analysis Critical Control Points (HACCP), food service Health and Safety programQualifications
• A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred.
• Completion of a secondary school diploma is required
• Three (3) - Five (5) years of related experience in management of the restaurant operations or related operations is required
• Unionized work environment experience an asset
• Bilingualism (English/French) is an asset.Working ConditionsMust be able to work in a physical capacity requiring lifting, pushing and pulling, bending and reaching.Noisy and fast-paced, team environment.