Executive Sous Chef

Position Summary:

Pre-opening and under the general direction of the Executive Chef, this position will play a significant part in the design, development, and build-out of several diverse dining concepts.  Post opening the role will be responsible for various areas of the operation for multiple outlets including menu design, portioning, and execution of exceptional cuisine, while establishing and contributing to a clean, safe, and welcoming work environment for all team members. Ensures adherence to all policies and procedures, motivates and leads by example, and provides a learning environment. Develops performance objectives and delivers performance evaluations for direct reports. Actively participates in the recruitment process. 

Key Accountabilities:

• Direct a team of 100+ culinarians across multiple outlets, ranging from a New York styled Deli, Classic Steakhouse, Craft-brew restaurant, buffet with multiple live stations, a food hall, room service. 
• Manage, monitor, develop and train members of the team to ensure the production of high quality, professionally prepared food products   
• Hire, coach and mentor team members while creating a positive working environment by recognizing excellent team member performance through fun and engaging employee initiatives 
• Effectively monitor and manage the costs and resources within designated areas of responsibility, while working closely with the Executive Chef to overcome any barriers 
• Maintain and improve standards to provide total Guest satisfaction, ensuring they meet the high standards required including appearance, quality and temperature. Liaise with Sous Chefs to confirm the menu requirements and discuss the working processes of their teams on daily basis.  Lead daily culinary Manager meetings to confirm production figures, menu, special events and ensure the correct production levels are achieved 
• Ensure that level of quality, portion control, and plate presentation is adhered to consistently 
• Resolve all guest complaints and comments regarding food production and work collaboratively with the wider management team to create great experiences and memories for guests 
• Ensure compliance with licensing laws, health and safety and other statutory regulations 

Education and Qualifications:

• Minimum eight (8) or more years of progressive culinary experience in a multi outlet operation within the hospitality or related field with four (4) or more years of experience in a senior culinary role. 
• Apprenticeship, or college level accreditation, Red Seal.   
• An empowering and encouraging leader with a natural ability to ensure decision making responsibility is held at the right level. 
• Proven ability to step in and provide guidance and support to exceed guest expectations. 
• Proven experience of budgets and financial management within a corporate environment. 
• Experience working in a unionized environment is an asset.
• The ability to obtain registration as a Category 1 Gaming Assistant with the Alcohol and Gaming Commission of Ontario