Title:  Executive Sous Chef

Job Summary

In accordance with provincial legislation and our commitment to transparent hiring practices, the compensation range for this position is provided. Final compensation will be determined based on qualifications, experience, and internal equity. Canadian work experience is not required. Please note that artificial intelligence tools are utilized in the applicant screening process.

This is a posting for an existing job vacancy. 

Pour respecter la législation provinciale de l'Ontario et assurer la transparence de nos pratiques d’embauche, nous rendons publique la plage salariale de ce poste. La rémunération finale sera déterminée en fonction des qualifications, de l’expérience et de l’équité interne. Une expérience de travail au Canada n’est pas requise. Veuillez noter que des outils d’intelligence artificielle sont utilisés dans le processus de présélection des candidatures.

Il s’agit d’un affichage pour un poste actuellement vacant.

Pay range is $59,000 to $80,000.

The Executive Sous Chef oversees the culinary production team with a focus on quality, menu creativity and Health & Safety. With a 'Can-Do' attitude and 'Passion for Excellence,' the Executive Sous Chef provides oversight, standardization, menu compliance, training and customer relations and is dedicated to supporting the improvement and sustainability of the culinary program.

Now, if you were to come on board as one of our Executive Sous Chef, we’d ask you to do the following for us:

• Act as “keeper of menu” – coordinate development of menu cycles and recipes; advise on purchasing with a focus on product quality and avoiding product shortages.
• Conduct special events at all locations to raise the culinary profile of Eurest Dining that may include special tastings, food sampling, Chef’s tables or display cooking action stations; define presentation standards and ensure compliance.
• Coordinate and support high profile catered functions.
• Review services to ensure all health and safety and food safety issues are addressed and resolved promptly.
• Provide in-unit training for culinary programs ensuring job specific and safety training of employees; conduct accident investigations and complete necessary documentation.
• Identify and implement leading edge back of house and front of house operational systems and procedures, including software and support technology, to ensure the professional delivery of food, service, guest satisfaction, cost control and HSE standards.
• Maintain excellent communications and relations with Client’s management and guests while ensuring their complete satisfaction.

• Maintain superior product and service quality standards by conducting ongoing evaluations and investigating complaints; initiate corrective action.
• Inspect kitchen equipment and appliances for needed repairs or maintenance and immediately report deficiencies to maintenance.

Think you have what it takes to be our Executive Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Minimum five years related culinary supervisory experience in a fast-paced multi-unit, high volume production-oriented environment with changing priorities.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Excellent communication skills (written and verbal).
• Proficient with Microsoft Office (Word and Excel).