Chef De Cuisine, 360 Restaurant

Canada Lands Company•Toronto, ON

1d•CA$76,212 - CA$85,739•Onsite

About The Position

Under the direction of the Executive Chef, professionally manage the 360 Restaurant Kitchen (450 seats) and all unionized employees within. Provide overall leadership and strategic direction, recommendations for continuous improvement, and overall profitability of the Kitchen operations at the CN Tower. Show leadership in creating a culture that revolves around the experience and enjoyment of food and wine. Work with the Restaurant Services team to ensure a cohesive team strategy. Directly manage the Sous Chef(s) and Sr. Sous Chef(s). Under the direction of the Executive Chef, develop the business plan to meet guest expectations and enhance the reputation of the restaurants. Research and source unique food products and determine product profiles to be featured on CN Tower menus, monitor daily food inventories and assist with daily ordering of the food products. Ensure Health and Safety programs are taught, implemented, maintained, and enforced.

Requirements

Five (5) to seven (7) years of related experience, managerial/leadership in a high volume, quality establishments providing similar service with demonstrated supervision and management of employees (Senior Sous Chef, Sous Chef).
Comprehensive understanding and familiarity with kitchen procedures and processes are required.

Nice To Haves

A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred.
Experience working within a unionized environment is an asset.
Red Seal Endorsement (RSE) is an asset.
Bilingualism (English/French) is an asset.

Responsibilities

Manage the 360 Restaurant Kitchen (450 seats) up to 1000 covers per day.
Ensures the company standards are maintained for food preparation and presentation and take advantage of all opportunities to improve upon both.
Set daily, weekly and yearly tasks and objectives for Sous Chefs and Sr. Sous Chefs.
Ensure Sous Chef(s) and Sr. Sous Chef(s) properly executes the day to day operations in all food service areas.
Ensure Sous Chefs and Sr Sous Chef(s) maintain food quality, preparation and service standards on a daily basis with a hands-on/one-on-one approach.
Work with the Executive Chef to ensure training and coaching of all employees on Hazard Analysis Critical Control Points (HACCP), food service health and safety program, and completing audits as required.
Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerator and storerooms and that food products are rotated to ensure high standards of freshness.
Work with the Restaurant Services team to ensure a cohesive team strategy.
Responsible for inputting work requests for required equipment repair or service.