Sous Chef
Canopy by Hilton Toronto Yorkville, Toronto, ON, CA
2 days ago Requisition
Salary Range: $61,000.00 To $67,000.00 Annually
What an exciting time to weave a new fabric into the vibrant neighbourhood of downtown Toronto!
Say hello to Canopy by Hilton Toronto Yorkville! Canada’s first Canopy by Hilton.
Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighbourhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices.
Culture is key at Canopy, with team members known as “friendly enthusiasts,” that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest.
Attention to detail and an energetic environment ensures Canopy’s “Positively Yours”service culture is a kept Brand promise, delivering a consistent “Positive Stay,”where memories are made, and comfort is guaranteed.
Canopy by Hilton Toronto Yorkville
is a183-room hotel with a restaurant, street-level café, and over 3500 sq ft of meeting space, located in one of the most exclusive and sought-after areas of downtown Toronto, Canada.
Position Title: Sous Chef/Culinary Enthusiast
Reports To: Executive Chef/Lead Culinary Enthusiast
Position Status: This is a current job opening
Work Area: Kitchens and all F&B areas
Job OverviewPromote plant-based cuisine, create delicious and sustainable dishes, and contribute to a positive culinary experience for customers who are seeking healthier and environmentally conscious dining options. Prepare meals in accordance with portion and quality standards specified in recipes.
Position Summary of Duties and Responsibilities- Collaborate with the Executive Chef & Executive Sous Chef to design and develop diverse and innovative menus for all Hotel F&D outlets.
- Research new ingredients, experimenting with recipes, and ensuring that the menu caters to a wide range of dietary preferences.
- Oversee the preparation and cooking of plant-based dishes to maintain consistent quality and presentation as well as other menus for all outlets in the hotel.
- Responsible for executing complex recipes and ensuring that all dishes are prepared to the highest standards.
- Source fresh and high-quality plant-based ingredients, focusing on locally sourced and sustainable options whenever possible.
- Work closely with suppliers and farmers to ensure the availability of the best produce.
- Assist the Executive Chef & Executive Sous Chef in managing the day-to-day operations of the hotel kitchen operations and all its outlets. This includes organizing work schedules, assigning tasks to kitchen staff, and ensuring a smooth workflow during busy service hours.
- Provide guidance and mentorship to junior kitchen staff, including line cooks and prep cooks, ensuring they understand plant-based cooking techniques and safety protocols.
- Regularly taste-test and inspect dishes to maintain the highest standards of flavour, appearance, and texture
- Contribute to the planning and execution of plant-based menus for special events and catering services. Tailor dishes to meet the specific requirements and preferences of each occasion.
- Ensure strict adherence to food safety and sanitation guidelines to maintain a safe and hygienic kitchen environment.
- Monitor and record temperatures, storage, and proper handling of perishable items to prevent foodborne illnesses and cross-contamination.
- Stay up to date with the latest trends, advancements, and techniques in plant-based cuisine.
- 5-8 years of progressive culinary work
- Food Handlers Certificate
- Has or is working towards the Red Seal Certification
- Has worked with teams as large as 12+ team…
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