Sous Chef- FT - Chelsea Hotel - Toronto

As Canada's largest hotel with 1,590 guest rooms, and the friendliest Hotel in Toronto, the Chelsea Hotel, Toronto, is centrally located and just steps from the city's best shopping districts, world-class theatres, vibrant nightlife, and exciting attractions. A full-service urban resort, the Chelsea Hotel has room types to suit everyone, and the hotel offers different dining options, separate adult and family recreation areas and pools – including the "Corkscrew" - downtown Toronto's only indoor waterslide. As a premier family destination, the hotel offers a full range of services including the Family Fun Zone, Kid Centre and Club 33 Teen Lounge. The Chelsea Hotel, Toronto is an independent property as part of the Langham Hospitality Group’s international portfolio of hotels and resorts. The Chelsea is proud to be honoured with the Accessible Tourism Award with the Travel Industry Association of Ontario and the Humanitarian Award with the Hotel Association of Canada.
 

• Communicate effectively with colleagues and work collaboratively with other departments.
• Monitor work hours of colleagues. 
• Interview and hire new colleagues.
• Supervise, organize and prioritize work of the Culinary department and meet deadlines.
• Conduct employee performance reviews, coach and perform corrective action.
• Monitor and maintain the consistency of product through the use of recipes.
• Comply and enforce Hotel & Departmental policies and procedures.
• Able to work varied shifts and days.
• Maintain and update food inventories 
• Perform other duties as required.

Key Result Areas

Business

• Prepare weekly schedules in accordance with budget and forecasted revenues
• Prepare accurate payroll reports.
• Ensure all cost controls are managed including labour, food and expenses – maintain costs with-in the established budget.

Customer Satisfaction

• Ensure high levels of food production and quality are maintained.

Process Improvement/ Productivity

• Train, motivate, and develop colleagues in the Culinary department to ensure that the quality standards are consistently met.

Academic and Working Qualifications

Working Experience
 Minimum of eight (8) years of Culinary experience working in hot and cold
kitchens.
 Minimum of three (3) years experience as a Sous Chef in a large, multi -outlet
hotel operation.
 Customer Service experience required.
 

Knowledge
 Extensive experience & knowledge in banquets and high volume cooking.
 Menu planning & recipe costing experience required.
 

Education
 Post-secondary education or equivalent in experience.
 Red Seal or equivalent required.
 

Soft Skills
 Ability to multi task, be self -motivated and possess excellent team work and
communications skills.
 Highly resourceful and innovative, detailed oriented and quality conscious.
 

Language
 Excellent interpersonal skills, with the ability to communicate effectively in English
(written & verbal).
 

Physical Requirements
 Ability to stand for up to 8 hours per shift
 Perform such tasks as: bending, storing, kneeling, carrying, moving and pushing
goods up to 50lb
 Ability to work with small and sensitive equipment (knives) requiring fine finger
dexterity.

The Chelsea Hotel, Toronto is committed to providing a fair and equitable work environment and encourages applications from qualified women, men, visible minorities, aboriginal peoples and persons with disabilities. As per the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA), Chelsea Hotel, Toronto will accommodate the needs of applicants with disabilities throughout all stages of the selection process.  If you need accommodation during the recruitment process, please advise your Talent Acquisition representative.

For more information about the property, please visit: https://www.chelseatoronto.com/en/