Sous Chef - Business Dining

Aramark • Toronto, ON

13d • Onsite

About The Position

We're looking for an experienced and passionate Sous Chef to join our fine dining culinary team. As a key member of the kitchen leadership, you will be responsible for the seamless execution of our food program, managing daily operations, and leading a large team. You'll work closely with the Exec Chef Manager to ensure high-quality standards and food safety are met for over clients executives. This is a hands-on role perfect for a dynamic leader who thrives in a high-volume, fast-paced environment. This is mostly a Monday - Friday DAY shift with some catered events into the early evening. Every day, we're finding new ways to positively impact your industry. Our portfolio of brands was specifically developed to address the needs of your guests and your organization. Aramark’s services focus on enhancing productivity, creating an engaging environment, and promoting healthy living.

Requirements

• A culinary degree or diploma is required.
• A minimum of 5 years of culinary experience, with a strong preference for high-volume, fine dining establishments
• Strong understanding of kitchen financial fundamentals, including food cost control, inventory valuation, waste reduction, and cost-per-plate management
• Demonstrated ability to support budget adherence through proper production planning, portion control, purchasing practices, and inventory management
• Proven experience training, supervising, and developing hourly kitchen staff to follow established processes and cost-control standards
• Working knowledge of kitchen systems and the ability to learn and utilize internal technologies related to production, inventory, ordering, and reporting
• Strong understanding of global cuisines and the use of cross-cultural ingredients
• Excellent knife skills and a commitment to maintaining a clean and organized kitchen
• A great attitude and a willingness to be a strong team member and engage in continuous learning.
• The flexibility to work a varied weekly schedule to accommodate special events as needed

Nice To Haves

• Red Seal certification is considered an asset

Responsibilities

• Oversee the day-to-day culinary operations, ensuring the efficient execution of our food program and service standards. Mange in the absence of the Exec chef
• Establish and maintain high-quality presentation techniques and standards for all dishes
• Plan and execute menus across various stations, including prep and ordering for lunch, catering, and occasional evening functions
• Manage, direct, and supervise a team of 15 highly skilled culinary staff, providing training and guidance as required.
• Support and maintain the overall structure of the kitchen, ensuring clear roles, responsibilities, and workflows for all culinary team members
• Collaborate with other chefs on internal initiatives and provide leadership to the kitchen staff
• Maintain effective client and guest relationships to ensure mutually beneficial business outcomes
• Ensure all kitchen equipment is properly operated and maintained, and that all safety and sanitation standards are strictly followed
• Working with inventory management processes, including receiving, storage, rotation, inventory counts, and minimizing waste while adhering to food costs
• Utilize and continuously learn Prina an Aramark’s internal technologies and systems related to production planning, inventory, ordering, and reporting

Benefits

• Extended benefits including health, dental and vision from the first day of employment
• Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
• Three (3) week’s annual paid vacation + 3 personal days
• Employee Recognition Program including Service Awards
• Diverse and inclusive workforce
• Aramark Scholarship Program for dependents of full- time employees

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees