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Sous Chef

Sous Chef

Requisition ID / ID de la demande 
2017-19507
# of Openings / # d'ouvertures 
1
Job Locations / Lieux de travail 
CA-ON-Toronto
Posted Date / date de publication 
10/13/2017
Category / catégorie 
Culinary

More information about this job / Plus d'information au sujet de l'emploi

Overview / vue générale

King Edward Hotel

 

King Edward

 

With its rich history, timeless elegance, and modern hospitality, the Omni King Edward Hotel has been a favourite of both locals and visitors for over 110 years. Located in the heart of downtown Toronto, this landmark hotel is just steps away from a wealth of diverse restaurants, tourist hotspots, and shopping centres.  It's no wonder the Omni King Edward is the perfect destination for business and leisure travellers alike. 


The Omni King Edward Hotel's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni King Edward Hotel may be your perfect match

Job Description / description de l'emploi

The Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Qualifications / qualifications

  • Minimum of 5 years cooking experience, preferably in fine dining  
  • Possess Red Seal (or International Equivalent)
  • Must possess strong organizational, management, culinary, communication, and motivational skills. 
  • Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures. 
  • Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.  
  • Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
  • Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  
  • Food Handlers certificate required.

Responsibilities / responsabilités

  • Advise Executive Chef on all matters relating to the kitchen area and ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
  • Manages employees encompassing culinary, servers and stewarding.
  • Is responsible for the overall direction, coordination, and evaluation of restaurant unit.
  • Carries out all 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.