Sous Chef

Toronto Cricket Skating and Curling Club • Toronto, ON

8d • Onsite

About The Position

The Toronto Cricket Skating and Curling Club is seeking a Sous Chef to join their Food and Beverage department. This role will be responsible for assisting in all Back of House operations, including food production, menu development, staff supervision, and kitchen health and safety. The Sous Chef will report to the Executive Chef or, in their absence, the Director of Food & Beverage. The Club is a family-oriented private club with over 4,000 members, focused on delivering exceptional experiences through a warm and welcoming culture, valuing sportsmanship, camaraderie, heritage, respect, excellence, innovation, wellness, and fun.

Requirements

• Minimum of 3 years Back of House supervisor experience in a club, hotel, fine-dining restaurant or other related industries.
• Thorough knowledge of various kitchen equipment, recipes, preparation and execution of menu items.
• Consistently maintaining an updated knowledge of current food trends.
• Working level knowledge of computer equipment and Microsoft Suite.
• Advanced skills in team collaboration and conflict resolution.
• Good mathematical skills required.
• Excellent organizational skills and problem-solving skills.
• Effective and influential oral and written communication skills.
• Leadership skills to coach and mentor a diverse team.
• Ability to achieve timely and quality results both independently and through a team environment, often with minimal oversight.

Nice To Haves

• Post-Secondary Degree in Culinary Arts preferred.
• Red Seal certification an asset.
• Smart Serve and AED/First Aid Certification an asset.

Responsibilities

• Assists in coordinating all food production in the Club according to established guidelines, monitors and ensures consistent, high-quality food production output in all areas of the kitchen.
• Provides supervision, training and guidance to staff in regard to performance and food quality.
• Assists in the menu development process; develops and maintains creative food concepts within the Club's food outlets.
• Attends weekly BEO meetings, fostering inter-departmental collaboration and staying up to date with changing needs of Club events.
• Maintains adequate staffing and scheduling of kitchen to meet departmental needs while meeting labour budget guidelines.
• Assists in the development and implementation of Club and departmental policies and training programs.
• Provides input and collaboration towards recruitment, workforce planning, departmental communication, and performance management of staff.
• Participates in the execution of pre- and post-shift briefings, ensuring effective communication of work among staff.
• Monitors and controls food costs in relation to business needs.
• Authorizes and submits department timesheets, ensuring compliance to labour laws and labour budgets.
• Follows up with daily kitchen equipment inspections to ensure standards of cleanliness and equipment safety.
• Participates in monthly inventory counts.
• Liaises with other departments, ensuring effective communication and smooth coordination of functions.
• Works in compliance with Occupational Health & Safety Act (OHSA) and any safety policies and procedures set out by the Club.
• Conduct self in alignment with the Well Played service model (Prompt, Personalized, Polite) to support member services and respect in the workplace.

Benefits

• Accessible employment practices that are in compliance with the Accessibility for Ontarians with Disabilities Act (‘AODA’)
• Accommodation during any stage of the recruitment process

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree