Sous Chef

3G4 Archive Hospitality•Newmarket, ON

24d•CA$55,000 - CA$65,000•Onsite

About The Position

We're thrilled to announce that we have some exciting initiatives in store for our Food & Beverage outlets. As we gear up for these ventures, we're seeking talented individuals to join our growing Back of House (BOH) teams. If you’re looking to make a statement in the vibrant Toronto food scene, this opportunity is perfect for you! The Role at a Glance: This position plays a key role within our hotels. Reporting to The Executive Chef, the Sous Chef will be directly involved with the leadership and menu development of our various outlets. Working alongside the Executive Chef, you will manage a motivated team of cooks, ensure a clean and efficient working environment, keep food and labour costs in line, and be involved in daily mentoring, team briefings and the overall refinement of the culinary program at the hotel.

Requirements

1 - 3+ years of industry experience in a culinary leadership role
Proven ability to develop, coach and inspire a high-performing team
Passion about cooking and culinary arts
Exposure to P&L management including budgeting and forecasting and overall kitchen cost control
Safe Food Handling Certification
Ability to communicate clearly with managers, kitchen & outlet dining team members and guests
The ability to solve problems and provide solutions

Nice To Haves

Associate degree in culinary arts (preferred)

Responsibilities

Collaborate with Executive Chef and General Manager, to help on the development of the food & drink menu for our restaurant outlets and our events spaces.
Demonstrate culinary creativity
Mentor the next generation of cooks
Manage a high functioning kitchen, including food preparation and production, and training of kitchen team members on service and presentation techniques
Ensure that food products, presentation, and plating are of the highest quality, and are prepared in a timely manner
Ensure cleanliness and sanitation practices of food prep areas and upholds the kitchen team members to standards
Order food supplies and ensure that food quality and standards are maintained at all times
Monitor and maintain kitchen equipment to ensure a smooth operation
Ensure that guests experience the highest quality 5 star culinary standards
Maintain strict control on food portioning and wastage
Participate in departmental training initiatives and stay current on international food trends and industry practices
Maintain positive internal and external relationships, professional, friendly attitude towards guests and team members
Comply with all Archive standards, policies and procedures at all times.
Other tasks and responsibilities as assigned by management.