About Kost Toronto

44 stories above Toronto’s bustling entertainment district sits Bisha Hotel’s rooftop restaurant Kōst. Inspired by the Baja Peninsula, Kōst offers a quick escape to the California coastline, with al fresco dining, a world-renowned infinity pool and unparalleled city and lakeshore views. Featuring seasonal menus with modern cuisine and refreshing cocktails, guests are welcome seven days a week for breakfast, lunch, midday snacks and dinner.

Job Summary

The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements. In the Executive Chef’s absence, the Sous Chef is directly responsible for all kitchen operations, management of the team and responsible for the overall quality of the food production.

KOST prides itself in providing the team with cross-training opportunities for all positions and across other INK Entertainment venues. Employees of KOST will receive dining discounts, early access to some of INK’s events and enrolment in INK’s Perkopolis perk program. Every INK venue is within walking distance of the TTC subway.

Duties and Responsibilities

• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reductions and manage budgetary concerns.
• Supervises all food preparation and presentation to ensure quality, sanitary cooking conditions, and only accepts the appropriate way to safe food handling.
• Works with kitchen leadership team to maintain kitchen organization, staff ability, and training opportunities.
• Demonstrate Continuous effort to improve operations, streamline work processes, and work cooperatively and jointly to provide quality seamless team-oriented guest service.
• Visually inspect, select and use only the freshest fruits, vegetables and other food products of the highest standard in the preparation of all menu items.
• Participate in actual food preparation, produce food, taste and expedite during peak meal periods as needed.
• Read and employ math skills for following recipes. Process requisitions for supplies.
• Train and supervise kitchen staff in the proper preparation of menu items.
• Control procedures for cost and quality
• Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations.
• Oversees and organizes kitchen ingredients to ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Trains new kitchen employees to restaurant and kitchen standards.
• Ensure quality food is prepared and displayed in order to achieve customer satisfaction and profitability while maintaining a high standard of cleanliness and sanitation in designated work areas.
• Assist with the preparation and display of high-quality foods as established by the Chef De Cuisine, Seniors Sous and Sous Chef.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Provide training and experience to staff to adhere to the quality standards of the department.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the restaurant.
• Report any questionable product concerns to the Chef de Cuisine or Sous Chef to maximize product utilization and minimize waste.
• Assume Head Chef responsibilities during absence of Sous Chef.
• Perform other related duties as assigned by Sous Chef, Senior Sous Chef or Chef De Cuisine.

Skills/Requirements

• 3-5 years of industry experience as a supervisory role in an established and recognized food service establishment.
• Formal Culinary Training.
• Experience with Mediterranean cuisine is preferred.
• Extensive Food and Beverage knowledge. Restaurant Industry knowledge. High volume Banquet/Catering/Fine Dining/ Grab and Go/ Hotel / Amenity Program experience preferred.
• Strong organizational skills, attention to detail, knowledge of restaurant regulations, leadership, management, ability to work under pressure
• Proper service temperatures and holding temperatures of all prepared foods and knowledge of all cooking methods.
• Must be able to speak, read, write and understand English with good communication skills, both verbal and written.
• Thorough working knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and applicable health codes.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.

Physical Demands

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel and restaurant environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to work in outdoor elements such as precipitation and wind. Also able to work in hazardous conditions, poor ventilation, and small/enclosed spaces.
• Must be able to sit at a desk to preform administrative duties. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
• Assessing the accuracy, neatness and thoroughness of the work assigned.

BASIC EXPECTATIONS:

• Be a role model for the remainder of the Team with regards to attendance, following all house rules and by maintaining a positive attitude at all times.
• Assist the Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality which assists in meeting both our food and payroll costs.
• Maintain expected timeliness of orders from the kitchen to the dining room.
• Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the Sous Chef or Chef on Duty.
• Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
• Consistently maintain fellowship and professional etiquette with your peers at all times
• Consistently maintain fellowship and professional etiquette with your peers at all times.
• Complete any other task given with enthusiasm, dedication and professionalism.

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:

• Discounted or free food

Schedule:

• Day shift
• Evening shift
• Night shift
• Weekend availability

Supplemental pay types:

• Tips

Ability to commute/relocate:

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

Experience:

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

Work Location: In person

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