Junior Sous Chef/ Sous Chef

The Westin Toronto Airport Hotel, Toronto, ON, CA

8 days ago Requisition ID: 4610

Salary Range: $61,200.00 To $68,000.00 Annually

Join one of Canada’s most successful and multicultural Hospitality companies, that strives to take your talent to the next level. With 20 hotels owned and managed by Easton’s Group of Hotels, and more in development, your passion, collaboration, and voice will be an excellent addition to our growing Organization. As a company, we strive to provide exceptional benefits, perks, and growth opportunities to all our employees.

If you have a passion for exceptional service delivery, are results driven and appreciate the recognition, Easton’s is your career partner of choice.

At Easton’s, we are committed to fostering an inclusive workplace where every individual feels valued, respected, and empowered to contribute. We believe that inclusion strengthens our teams, drives innovation, and enables us to achieve our vision while creating opportunities for everyone to thrive.

About the Hotel

The Westin Toronto Airport is located near YYZ airport, it features a Westin WORKOUT®, heated indoor pool, and dining options like Atmosphere and Crosswind’s Bar and Grill along with an express Starbucks coffee and grab-and-go stand. As part of Easton’s Group of Hotels, our team is deeply involved in community events, valuing the wellbeing of each member as much as our guests.

• Health, Vision, and Dental Coverage
• Employee Social Events
• On-Site Parking
• Deferred Profit-Sharing Plan
• RRSP
• Discounted Associate Meals
• Hotel Discounts at Marriott Properties worldwide
• Education Reimbursement

JOB OVERVIEW

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in the preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

DUTIES AND RESPONSIBILITIES

• Supervise activities of the daily operation of the kitchen, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human-resource-related actions by company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in the assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Manages the kitchen and assumes responsibility in the absence of the executive chef.
• Maintain and enforce procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.

QUALIFICATIONS AND REQUIREMENTS

• Completion of a high school diploma or equivalent, plus two years of experience as a chef/cook, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred
• Friendly and hospitality-focused
• Ability to work under pressure in a fast-paced, stressful environment

. This job requires the ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Remain stationary for extended periods
• Moving about the kitchen
• Handling food, objects, products and utensils

ACCOUNTABILITY:

• Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees

ACCESSIBILITY & ACCOMODATION

• The Westin Toronto Airport Hotel is committed to an inclusive, accessible recruitment process. Accommodations are available upon request for all stages of the selection process.
• Should you require any accommodations during an interview process, kindly let us know in advance, as we are committed to an inclusive and accessible recruitment process.