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||2014 Junior Sous Chef seasonal /Jr. Sous Chef saisonnier
||•Work with kitchen staff through teaching and guidance.
•Expedite and monitor the food during service periods.
•Coordinate and execute food service functions on a daily basis.
•Provide analysis and recommendations regarding seasonal staffing needs and staffing levels on an ongoing basis.
•Ensure the Food and Beverage operations business plan is being followed.
•Maintain food quality preparation and service standards on daily basis.
•Execute customized menus for various CN Tower clients.
•Teach, train and coach direct reports on all current and newly implemented polices and procedures.
•Conduct daily audits on temperature control of refrigerators, T-stick tests, storage of all food items and general overall cleanliness of the food service operation.
||•A relevant college diploma or university degree in culinary arts, cook’s trade certification or equivalent is preferred. Completion of a secondary school diploma is required.
•A minimum of five years of related experience of cooking in quality establishments providing similar service is required with demonstrated supervision and management of staff in the capacity of Sous Chef or Junior Sour chef.
•Comprehensive understanding and familiarity with kitchen procedures and processes are required.
|Health and Safety
||Work in compliance with the provisions of the OHSA, regulations, and internal policies and proceduresAttend all required health and safety training programs (e.g. WHMIS, orientation), and apply knowledge to daily operating procedures at the CN Tower