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About the Role

The Sous Chef assists in all aspects of operations for residence dining, catering, and retail food services on the St. George campus. This role coordinates, plans, and supervises food and beverage production, preparation, and presentation, ensuring a safe and sanitary work environment that adheres to University policies.

Responsibilities

• Coordinate, plan, and supervise the production, preparation, and presentation of food and non-alcoholic beverages.
• Ensure the facility is a safe and sanitary work environment.
• Ensure all production conforms to University of Toronto Food Services’ policies and procedures.
• Provide support to all food and beverage areas within assigned locations.
• Manage staff in relation to food and beverage policies and procedures.
• Provide relief and act as backup for the Food Services Management Team.
• Respond to multiple, time-sensitive requests for service professionally and courteously.

Requirements

• Certified Red Seal Chef qualification or equivalent education and experience.
• University degree in business or hospitality, or equivalent education and experience.
• Knowledge of Province of Ontario food service regulations.
• Knowledge of contract food service management companies' methods of operation.
• Knowledge of catering/hospitality standards.
• Knowledge of health & safety regulations.
• Experience with meal plan and other systems, including their success factors and implementation.
• Familiarity with conference, residence, and other campus operations.
• Three to five years of experience overseeing the operation of a large, multi-unit commercial food and beverage establishment.
• Experience working in a post-secondary environment preferred.
• Experience working within a unionized environment preferred.
• Business and project management experience preferred.
• Advanced knowledge of Food & Beverage/Hospitality principles and practices.
• Experience in human resources management, including people management, employee training, and leadership.
• Experience resolving complex problems and food and beverage management.
• Proven management ability.
• Expertise in food preparation acquired through progressive Chef positions.
• Vegetarian and cultural expertise.
• Ability to communicate clearly, effectively, and tactfully with all levels of the University community.
• Good organizational skills.
• Ability to work effectively under pressure.
• Good motivational, organizational, administrative, and interpersonal skills.

Skills

• All manual skills consistent with a Sous Chef position.
• Working knowledge of PowerPoint, Excel, and Word.
• Demonstrated oral and written communication skills.
• Effective problem-solving skills.
• Project management skills.

Location

• St. George (Downtown Toronto)

Work Type

• Full-Time

Experience Level

• 3-5 years experience overseeing the operation of a large, multi-unit commercial food and beverage establishment
• Experience working in a post-secondary environment preferred
• Experience working within a unionized environment preferred
• Business and project management experience preferred

Education Level

• Certified Red Seal Chef qualification or equivalent
• University degree, preferably in business or hospitality or acceptable equivalent

Salary/Compensations

• $83,560 - $139,264

About the Company

• St. George campus Food Services is a self-funded department providing residence dining, retail, and catering services to the downtown campus of Canada’s largest university.
• Food Services combines a large self-operated “core” operation with a number of smaller outsourced satellites (primarily retail/franchise).