What an exciting time to weave a new fabric into the vibrant neighbourhood of downtown Toronto!

Say hello to Canopy by Hilton Toronto Yorkville! Canada’s first Canopy by Hilton.

Canopy by Hilton, Hilton's first lifestyle brand, is a place in the neighbourhood to relax and recharge, offering simple guest-directed service, comfortable spaces, and thoughtfully local choices.

Culture is key at Canopy, with team members known as “friendly enthusiasts,” that engage guests, always going above and beyond, to make stays memorable and thoughtful. Relationships with area partners showcase Canopy’s expertise in local know-how, crafting unique experiences tailored for every guest.

Attention to detail and an energetic environment ensures Canopy’s “Positively Yours” service culture is a kept Brand promise, delivering a consistent “Positive Stay,” where memories are made, and comfort is guaranteed.

Canopy by Hilton Toronto Yorkville is a 184-room hotel with a restaurant, street-level café, and over 3500 sq ft of meeting space, located in one of the most exclusive and sought-after areas of downtown Toronto, Canada.

Position Title: Culinary Enthusiast/Executive Sous Chef

Reports To: Executive Chef/Lead Culinary Enthusiast

Job Overview

The Executive Sous Chef is responsible to assist the Executive Chef with overall kitchen operation ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operations in multiple outlets and administration. Exhibits culinary talents by personally performing tasks while assisting in leading 2nd Sous chef and line staff and managing all food-related functions. Also Assists in supervising all kitchen areas and outlets to ensure a consistent, high-quality product is produced.

Assist with employee training and scheduling. Adhere to federal, provincial, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Duties and Responsibilities

• Interacts with guests to obtain feedback on product quality and service levels.

• 
  Responds to and handle guest problems and complaints.

• 
  Able to make recommendations to the Executive Chef regarding succession planning.

• 
  To be aware of all financial budgets and goals and to assist in their success through open communication.

• 
  To work in close conjunction with the 2nd sous chef, pastry sous chef and CDP and line teams, to create a successful operational plan for all outlets.

• 
  To ensure that guests are always receiving an exceptional dining experience representing true value for money.

• 
  Ensure that all recipes and product yields are accurately costed and reviewed regularly.

• 
  Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.

• 
  Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.

• 
  Ensure that associate meals and associate dining services are of a consistently high standard and work closely with the ER committee to adapt to any changes required.

• 
  Ensure that all line staff are always in clean, tidy uniforms and are always presentable to be in guest view.

• 
  Ensure that all food preparation equipment is being used safely and correctly and that it is cleaned and maintained.

• 
  Ensure that all culinary operations manuals are prepared and updated. (SOP's)

• 
  Ensure that the Department’s overall operational budgets are strictly adhered to.

• 
  Ensure that the culinary department adheres to all company and hotel policies and procedures.

• 
  Ensure that a consistent first-class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.

• 
  Ensure that meetings and events are well-planned and results-orientated.

• 
  Creative menu planning and correct food preparation for each outlet including banquets.

• 
  Ensure that all relevant banquet set-ups are prepared ahead of guests’ arrival and in adherence with hotel standards.

• 
  Be aware of new items which are introduced onto the market and keep up with the lasted product trends.

• 
  To fully understand the market needs and desires of each outlet and ensure that the menus are developed to reflect those needs.

• 
  To initiate relevant maintenance reports and work orders supported by the respective follow-up of those items actioned.

• 
  To manage associates fairly and take a personal interest in knowing all culinary associates.

• 
  To project a positive and motivated attitude among-st all associates.

• 
  To spend time in the restaurant to ensure that the operation is managed well by the outlet team.

• 
  To frequently verify that only the highest quality products are used in food preparation.

• 
  To Ensure that all food products received at the hotel are of the required standard and quality and that they are stored and rotated correctly.

• 
  Responsible for the supervision of all stewards and their activities within the culinary department.

• 
  Ensure that weekly work schedules and annual leave planners are administered and filed correctly.

• 
  Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.

• 
  To delegate responsibilities to subordinates as required.

• 
  Coach and counsel employees promptly and by Company policy.

• 
  Identify strengths and weaknesses and provide timely feedback to the individual.

QUALIFICATIONS AND REQUIREMENTS

• Completion of a high school diploma or equivalent, and three years of experience as a Sous Chef, or equivalent combination of education and culinary/kitchen supervisory experience. Degree or certificate in culinary arts preferred. Red Seal Certification is required.
• This job requires the ability to perform the following:
• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products, and utensils
• Bending, stooping, kneeling

Other:

• Fair and firm management abilities with high influencing skills.

• 
  Strong administration skills.

• 
  Creative and innovative.

• 
  Strong knowledge of food and beverage.

• 
  Hands-on approach to all operational aspects.

• 
  Excellent communication skills and computer skills.

• 
  Initiative and Self-motivated.

• 
  Ideal training and coaching skills.

• 
  Education:

• 
  Culinary diploma from a recognized institution or higher OR at least 15 years of on-the-job experience including hotel work

• 
  Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand, and the Company.

• 
  Reading and writing abilities are utilized often when completing paperwork and management reports, ordering, and receiving inventory, and giving and receiving instructions.

• 
  Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

• 
  Problem-solving, reasoning, motivating, organizational and training abilities are used often.

ACCOUNTABILITY:

• Assists Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees

Health and Safety

Because safety is a management responsibility, department managers are held directly accountable for safe work practices and control of physical hazards in their areas.

DUTIES AND RESPONSIBILITIES

• Establish and enforce all safety policies and procedures. Ensure that all employees comply with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be disciplined immediately.
• Detect and eliminate, or report for correction, all physical hazards, and unsafe conditions immediately by completing a safety work order. Perform random checks every month and report deficiencies to the appropriate personnel.
• Conduct orientation for all new employees before they start work. If possible, have a member of the Health and Safety Committee meet with the new employee (as part of the orientation or later). Ensure that new employees receive instruction (verbal and written) on WHMIS, the unique hazards of their jobs, accident reporting, CPR and first aid, back injury prevention techniques, Job Safety Analysis, procedures to follow in the event of a fire, and current property safety awareness programs.
• Re-instruct all regular employees who develop unsafe work practices as soon as possible after such practices are observed.
• Ensure that all employees use or wear any equipment, protective devices or clothing required under the Health & Safety Program.
• Investigate all employee accidents thoroughly and immediately. Get the facts from the injured worker and witnesses and fill out necessary accident report forms promptly and completely. These forms should then be submitted to Human Resources for processing. Follow the accident investigation procedures included in this manual.
• Insist on immediate first aid for all employee injuries where applicable. Maintain department first aid stations.
• Identify the physical requirements of selected jobs to Human Resources to ensure effective applicant screening.
• Actively cooperate with the Health and Safety Committee. Ensure a competent and interested department representative is at all committee meetings.
• Insist on good housekeeping and enforce the “Clean as You Go” policy.
• Maintain active involvement in the accomplishment of the accident prevention and reduction objective assigned to the department. Take every precaution reasonable in the circumstances for the protection of employees.

Review and be aware of all sections of the Health and Safety Manual.

About Hilton:

One of the world’s largest, fastest-growing hospitality companies representing

18 Brands, 122 countries and territories and more than 6,800 properties worldwide…and counting!

Hilton’s vision is to fill the earth with the light and warmth of hospitality.

Recognized for a culture of belonging:

Ranked #1 on the 2021 Diversity Inc’s Hall of Fame list of Top 50 Companies for Diversity

Fortune 2022 World's Most Admired Companies

Ranked #7 in Canada on Great Place to Work

2022 World’s Most Valuable Hotel Brand, Brand Finance Global 500

2022 Best Workplaces for Women

2021 Forbes, Best Employers for New Graduates

2019 Pinnacle Award, Company of the Year – Hilton Canada

Since being founded in 1919, Hilton has been a leader in the hospitality industry and remains a beacon of innovation, quality, and success. This continued leadership is the result of Team Members staying true to the brand’s Vision, Mission, and Values.

Specifically, we look for team members who demonstrate these Values:

Hospitality - We're passionate about delivering exceptional guest experiences.

Integrity - We do the right thing, all the time.

Leadership - We're leaders in our industry and in our communities.

Teamwork - We're team players in everything we do.

Ownership - We're the owners of our actions and decisions.

Now - We operate with a sense of urgency and discipline.

Brighter Together. We are Hilton. We are Hospitality.

About Easton’s: The Easton’s Group of Hotels has grown into a major force in the hospitality and service industry across Canada Its flagship hotels include industry–renowned brands such as Marriott/Starwood, Hilton and IHG. With a dynamic leadership team and an abiding passion for excellence, the company is aggressively expanding to new locations with diverse offerings for the demanding business and leisure traveller.

In the highly competitive hotel industry, Easton’s Group’s core advantages are prime locations, premium quality, and superb service. Every Easton’s Group hotel is located to cater to the needs of its clientele while being on the cutting edge of offering the best advantages to its guests. Whether it’s the downtown Toronto hotels that are just steps to major offices, banks, subways, theatre and cultural hotspots or the Vaughan properties that are close to the area’s main tourist attractions like Canada’s Wonderland or Vaughan Mills Shopping Centre.

Work Area: Main Kitchen, F&B service areas.