Junior Sous Chef​/Sous Chef

Position: Junior Sous Chef/ Sous Chef
The Westin Toronto Airport Hotel, Toronto, ON, CA

8 days ago

Requisition

Salary Range: $61,200.00 To $68,000.00 Annually

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.

About the Hotel
The Westin Toronto Airport is located near YYZ airport, it features a Westin WORKOUT®, heated indoor pool, and dining options like Atmosphere and Crosswind’s Bar and Grill along with an express Starbucks coffee and grab-and-go stand. As part of Easton’s Group of Hotels, our team is deeply involved in community events, valuing the wellbeing of each member as much as our guests.

Health, Vision, and Dental Coverage

Employee Social Events

On-Site Parking

Deferred Profit-Sharing Plan

RRSP

Discounted Associate Meals

Hotel Discounts at  Marriott Properties worldwide

Education Reimbursement

JOB OVERVIEW
Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry-level Culinary Staff in the preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

DUTIES AND RESPONSIBILITIES

Supervise activities of the daily operation of the kitchen, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.

Recommend and initiate disciplinary or other staffing/human-resource-related actions by company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.

Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in the assigned area of responsibility.

Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and provincial sanitation and health regulations. Notify the Maintenance Department of any needed repairs.

Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.

Manages the kitchen and assumes responsibility in the absence of the executive chef.

Maintain and enforce 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) to minimize waste and control costs.

Assist in determining the minimum and maximum stocks of all food, material and equipment.

Assist in cooking and food preparation as required.

Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance,…