Job Summary

The Executive Sous Chef will assist in overseeing the kitchen operations, creating innovative menus, and preparing or coordinating the preparation of food ordered by patrons in coordination with Executive Chef. They will supervise the staff of the kitchen, participate in the training and development of staff, and provide performance appraisals and disciplinary action. They will assist the Head Chef to determine the menu changes, equipment and ingredients that are necessary, and handles special menu requests. They manage the kitchen staff in compliance with all health and safety regulations by always ensuring adherence to sanitary and safe food handling guidelines.

Bisha Hotel prides itself in providing the team with cross-training opportunities for all positions, both at the Bisha Hotel and across all INK Entertainment venues. Employees of Bisha Hotel will receive dining discounts, early access to some of INK’s events, and enrolment in INK’s Perkopolis perk program.

Duties and Responsibilities

• Coach and provide leadership to all the staff of the kitchen, either directly or through Chef de Cuisine (s), the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Ink Entertainment.
• Schedules kitchen staff, assigning roles based on experience and skills.
• Supervises work product from kitchen and back-of-house staff.
• Conducts performance evaluations that are timely and constructive.
• Handles discipline and termination of employees as needed and in accordance with restaurant policy.
• Assist the Head Chef overseeing the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request.
• Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards.
• Assist the Head Chef to create and modify the outlets menus based on food trends, food costs, patron requests, and seasonal availability.
• Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste.
• Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed.
• Maintains kitchen budget.
• Assist head Chef Setting prices for food items on the menu.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
• Collaborates with specialty chefs on menu items—for example, works with pastry chefs, and outlet Chefs to design an innovative, appealing, and complementary dessert menu.
• Performs other related duties as assigned.

Requirements

• Hands-on Chef with Minimum of 3 year experience in the same position or similar in a high volume and upscale environment.
• F&B culinary management experience with strong demonstrated leadership history.
• Sufficient understanding of hotel F&B operation (Restaurant, Bar/Lounge, Room Service, Banquet and Catering). Strong banqueting background is required
• Effective decision-making & strong problem-solving skills.
• Sharp sense of finance with focus on maximizing profit and minimizing lost
• Culinary Degree/Diploma is preferred

Note: salary will be dependent on experience.

Equity, Diversity and Inclusion

Ink Entertainment believes in an equal opportunity employer, dedicated to creating a workplace culture of inclusiveness.

Accessibility

We are committed to providing persons with disabilities equal opportunities regarding all employment activities, including access to jobs and accommodations during employment as required, in accordance with the Ontario Human Rights Code (OHRC) and the Accessibility for Ontarians with Disabilities Act (AODA).

HP1

Job Type: Full-time

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Life insurance
• Paid time off

Schedule:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Toronto, ON: reliably commute or plan to relocate before starting work (preferred)

Experience:

• Cooking: 3 years (preferred)
• Supervising: 1 year (preferred)

Work Location: In person

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