Junior Sous Chef

仕事内容

The Successful Candidate for this role is someone who is passionate about the culinary arts and eager to learn and one day become a chef themselves. The candidate must have leadership experience and the ability and willingness to be adaptive, flexible and maintain a growth mindset, for in the kitchen we are always learning.

Should you be contacted there will be a two step hiring process, a formal interview and a paid trial shift and cooking demo to be successfully considered for this role.

Along with the support of the Sous Chef and The Executive Chef you will be part of the management team and will have a voice in kitchen team management meetings along with providing support with menu R&D and weekly special planning.

We are Looking for 1 successful Candidate to Join our team, the position comes with extensive Benefits (after a standard 3 month probationary period).

Vision, Health, Dental - 3 Months

2 Weeks Paid Vacation, to Start

Up to 5% Performance Bonus

5% RRSP Match - After 1 Year

Paid Sick Leave

We are primarily a from scratch kitchen focused on honing, training and mentoring the future generations of chefs.

Formal culinary education is considered an extreme Asset.

For almost 150 years, The Toronto Lawn Tennis Club located in midtown Toronto has built its reputation as the premier tennis club in Canada. From high-caliber tennis, to all-around athletics and exceptional social scene, membership is about belonging to a uniquely warm community located right in the heart of Rosedale. The Toronto Lawn Tennis Club is a historic facility that has been witness to the best tennis since the 19th century. Legends like Borg, Navratilova, Connors and Evert have all graced the club’s Har-Tru courts.

Job Responsibilities

The Candidate must have the ability to:

• Produce hot and cold food items within the standards set by the Executive Chef and /or his or her designate. Work in various stations within the kitchen both in the Café and Bistro: Sauté, Garde Manger, Banquets, Grill, Action stations.
• Must maintain full knowledge of the working menu and its standards of execution and train junior staff
• Be ready for service ensuring all mise en place is prepared for station and report any shortages to the Executive Chef, in their absence to Sous chef and in their absence to Junior Sous Chef.
• Control food costs by following recipes, portion control, and presentation standards set out by Executive Chef and /or his or her designate.
• Maintain high standards of cleanliness and hygiene in the preparation and storage of food following food safety guidelines and the FIFO principles.
• Must have knowledge of the weekly banquet event orders in order to organize the daily prep.
• Upon appropriate training, it will be expected of you and required of you to be able to perform in all areas of the kitchen including but not limited to: Café and Bistro: Sauté, Garde Manger, Banquets, Grill, Action stations.

Required Qualifications

• 7+ Years of Kitchen Experience, Formal Fine Dining and Classical Training is a must. Candidate Should have an application that shows continuous progression in the industry.
• Food Safe Certification
• Graduated from a recognized culinary program an asset
• Experience in a private Club environment a definite asset
• Red Seal Achievement an Asset

Skills

• Ability to work well under pressure, while maintaining a steady pace and overseeing the kitchen team production meets standards throughout the day
• Ability to Cook From Scratch, Maintain Kitchen Cleanliness, Prep and Menu Standards
• Ability to break down and Butcher Various Primal Cuts; i.e. Rack of Lamb, Striploin, Ribeye, Tenderloin, Various Poultry, Round and Flat Fish etc. Majority of Meat/Fish are butchered in House.
• Formal Knowledge and demonstrated ability of Les Fond de Cuisine, Sauce, soup, stock Making, ability to follow a recipe but also cook and adjust as necessary using taste, sight and texture
• An excellent and well balanced palette
• Ability to work in a high-energy and demanding environment
• Strong organization skills, problem solving and analytical skills
• Be creative, keeping up with food trends that will enhance the dining experience for our club members
• Must be able to follow printed recipes and plate specifications
• Work in an efficient manner while managing multiple tasks and priorities
• Excellent communication, interpersonal and team working skills

Please let us know if you require any accommodations to be considered for this position.

We thank all applicants for their interest and will only contact those selected for an interview.

Job Types: Full-time

Salary: $54,000 - $58,000

Job Types: Full-time, Permanent

Salary: $54,000 - $58,000

COVID-19 considerations:
All Employees Must Have Proof of 2 Dose Vaccination to work here

All Employees must Currently Wear Masks When on Premise

Job Types: Full-time, Permanent

Salary: $54,000.00-$58,000.00 per year

Additional pay:

• Bonus pay

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• On-site parking
• Paid time off
• RRSP match
• Vision care

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Holidays
• Night shift
• Weekend availability

Ability to commute/relocate:

• Toronto, ON M4W 1Z4: reliably commute or plan to relocate before starting work (required)

Experience:

• chef: 6 years (required)
• sous chef: 6 years (required)

Licence/Certification:

• Food Handler Certification (required)

Shift availability:

• Day Shift (required)
• Night Shift (required)