At Pinnacle Hotel Harbourfront, our upscale hotel is focused on providing an exceptional personalized experience to our local and international clientele. Every day we come to work filled with passion to provide our guests with the best possible experience we can offer. If you’re interested in working with a remarkable team and creating unforgettable guest experiences, we are the place for you!
Sous Chef - Job Description:
As member of the Pinnacle Hotel Harbourfront culinary management team, the Sous Chef is responsible for the day-to-day management of culinary operations, as well as the effective leadership of all culinary, stewarding, purchasing & receiving staff. Reporting directly to the Executive Chef, the Sous Chef will collaborate on, and lead, the daily operation of the Banquet kitchen, 3-meal restaurant, seasonal menus, staff management, and all food production planning.
Responsibilities:
- Manage the kitchen in absence of the Executive Chef/Executive Sous Chef.
- Knowledge of and compliance with all policies, procedures and standards.
- Follow all healthy and safety rules and guidelines for VCH, WHIMS, WCB as well as and hotel health and safety requirements.
- Conduct daily shift briefings with culinary team and stewards.
- Participate in formal feedback, succession planning and progressive discipline for culinary team
- Oversee the planning and execution of all meals for restaurant and staff.
- Liaise daily with Restaurant team for service and quality.
- Ensure all food supply orders are made in a timely fashion.
- Work closely with Purchasing/Receiving to ensure product quality / timeliness.
- Complete inventory counts to coordinate replenishments.
- Participate in menu design and engineering for all menus and special events.
- Ensure all opening and closing duties are completed to standard.
- Ensure all work areas in the kitchen are stocked with the specified tools, supplies, and equipment to meet business demands.
- Take ownership for all new and existing recipe cards and prep guides.
- Oversee and direct all training of new hires.
- Maintain training and development program for existing staff.
- Interact professionally with guests and conveners.
- Represent the hotel at offsite events.
- Perform additional duties, as assigned.
Experience and Qualification:
- Minimum of 2 years Sous Chef experience in a similar capacity in an upscale hotel/high volume restaurant environment.
- Ability to work under pressure with accuracy, efficiency and attention to detail.
- Understanding of cost control methods for food, equipment, labour and wastage.
- Strong organizational and analytical skills.
- Great communication skills, both verbal and written.
- Keen decision-making and problem-solving skills.
- Must be able to show initiative in job performance.
- Demonstrated ability to excel in a high-stress, high-volume team environment.
- Requires a flexible schedule including mornings, evenings, weekends, and holidays.
- Food Safe certificate required.
- Red Seal certificate considered an asset.
Job Types: Full-time, Permanent
Pay: $60,000.00-$70,000.00 per year
Benefits:
- Commuter benefits
- Company events
- Dental care
- Disability insurance
- Discounted or free food
- Employee assistance program
- Extended health care
- Life insurance
- On-site gym
- Vision care
Schedule:
- 8 hour shift
- Holidays
- Monday to Friday
- Weekends as needed
Education:
- Secondary School (required)
Experience:
- Hotel: 1 year (required)
- Sous Chef: 2 years (required)
Language:
Work Location: In person
