Multi Unit Sous Chef

The salary range for this position is $60,000.

Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity.

In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role.

We are committed to offering competitive compensation and comply with all applicable pay transparency legislation.

Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process.

Canadian work experience is not a requirement for this role.

Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

This is a posting for an existing job vacancy.

Now, if you were to come on board as one of our Multi Unit Sous Chefs , we’d ask you to do the following for us:

• Participate in all phases of food preparation, menu planning, and development.
• Help with all catering/conference events on site.
• Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relation issues.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing associates.
• Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

Think you have what it takes to be our Multi Unit Sous Chef ?

We’re committed to hiring the best talent for the role.

Here’s how we’ll know you’ll be successful in the role.

• Four years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates.
• Sound knowledge of financial management including the ability to control food and labour costs.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Catering and banquet experience.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal).