sous-chef

The Delta Hotels by Marriott Toronto Airport & Conference Centre is a 433 premium guestroom hotel with 60,000 sq. ft. of meeting space, a full service Starbucks and four additional dining venues located near Toronto's Pearson International Airport, featuring a new streamlined design to allow guests the essentials needed for both business and leisure stays. A destination bar and restaurant is located in the lobby for the ultimate travel experience. Lot 41 Social Bar & Table offers eight taps, an eclectic and unique wine list, an extensive offering of sharing plates and professional mixologists to entertain. The Delta Pantry offers a private lounge environment for our loyal guests to relax, conduct business and enjoy food & beverage offerings. Reporting to the Executive Chef, the Sous Chef is accountable for the overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. * Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. * Assists Executive Chef with all kitchen operations and preparation. * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. * Assists in determining how food should be presented and creates decorative food displays. * Maintains purchasing, receiving and food storage standards. * Ensures compliance with all applicable laws and regulations. * Operates and maintains all department equipment and reports malfunctions. * Supervises and coordinates activities of cooks, stewards, purchasing/receiving Requirements A minimum of 3 years hotel kitchen supervisor experience with emphasis on specialty restaurants Experience as a Chef De Partie in Restaurants will be considered. Computer proficiency in microsoft office, purchasing and payroll required. Red Seal certificate preferred. Note: This position also receives gratuity Job Types: Full-time, Permanent Pay: $62,000.00-$67,000.00 per year Benefits: * Company events * Company pension * Dental care * Disability insurance * Discounted or free food * Extended health care * Life insurance * On-site parking * Paid time off * RRSP match * Store discount * Vision care Experience: * hotel banquet kitchen: 2 years (preferred) * hotel sous chef: 2 years (required) Licence/Certification: * Food Handler Certification (required) * red seal certificate? (preferred) Work Location: In person