Executive Sous Chef

Looking for a career change? 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.

Welcome to the vibrant Holiday Inn Toronto International Airport, where excitement and comfort collide! Boasting 451 rooms and owned by Easton's Group of Hotels, we're just minutes from Pearson Airport. Indulge in our expansive restaurant and bar and explore over 20,000 square feet of versatile banquet space.

• Health, Vision, and Dental Coverage
• Wellness Days
• Employee Social Events
• On‑Site Parking
• Onsite Gym/Pool
• Retirement Saving Plan / Deferred Profit‑Sharing Plan
• Career Development
• Hotel Discounts at IHG

Holiday Inn Toronto International Airport is looking for someone with culinary management skills in a large‑scale high‑volume hotel establishment catering to banquet and restaurant guests; along with significant experience leading a team and kitchen operations to join our team as an Executive Sous Chef.

Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. Supervise day‑to‑day activities of the Banquet Chef and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, provincial and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Take part in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintain 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) minimize waste and control costs (food, labour and operational).
• Complete forecast plans and departmental production reports for management.

• Manage day‑to‑day kitchen activities, plan, and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
• Educate and train team members in compliance with brand standards, service behaviours and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties.

• Solicit guest feedback to improve food and presentation quality.
• Assist with addressing customer questions and issues relating to kitchen services.

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and by sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• Ensure Kitchen employees work within the Health and Safety Guidelines