Sous Chef
On-siteToronto, Ontario, Canada
Job Summary
Prepare food for residents and guests in accordance with sanitation and safety regulations, the planned menu, and methods best suited for nutritional quality and appearance. Supervise ordering, distribution, and inventory for resident meals while maintaining a monthly purchase journal and ensuring proper storage procedures. Plan appetizing, well-balanced, nutritious menus aligned with Canada's Food Guide and dietary needs. Participate in monthly audits, the Verve Quality Improvement program, and Food Committee meetings to ensure satisfaction. Support the Dining Services Manager with staff interviews, orientation, and updates to job duties and policy manuals. Ensure environmental safety standards are met, report hazards to maintenance, and document temperature records. Complete all required annual training and comply with relevant health and safety legislation.
Required Qualifications
- Minimum grade 12 secondary school education
- Completion of Cook's Journeyman papers
- Completion of Culinary College course
- A minimum of two years of experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting
- Ability to communicate, both written and orally, in the English language
- Familiarity with computerized online ordering systems and dietary software
- Must be able to communicate, both written and orally, in the English language
- Familiarity with computerized online ordering systems and dietary software
- Completion of Cook's Journeyman papers or equivalent experience
- Completion of Culinary College course
Desired Qualifications
- A minimum of two years of experience in volume food preparation at a Cook I or Cook II level and/or supervision in a hotel/restaurant or institutional setting
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