You might not know our name, but you know where we are. That’s because Compass Group Canada is part of a global foodservice and support services company that’s the 6th largest employer in the world, with 625,000 employees.
You’ll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more. We’re in all major cities, at remote work sites and everywhere in between – doing business in Canada and 50+ other countries where you can learn and grow. Join us now and point your career forward!
Why work with Restaurant Associates? Imagine joining a team that’s at the top of their game. Come to work at Restaurant Associates and learn from the pros how to serve thousands of visitors in some of the world’s best venues. Because of what we do, more than 30,000 guests enjoy an unforgettable experience every day. Learn. Grow. Serve. It’s a winning combination. Join us.

JOB SUMMARY

Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

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

• Cook and prepare food following approved recipes and production standards. Ensure all deadlines are met based on production orders.
• Supervise hourly food service associates. This includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Store food in designated areas following all corporate and provincial food safety and sanitation procedures.
• Ensure proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintain sanitation of equipment, supplies and utensils. Clean workstation thoroughly before leaving area. Keep display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Interact with customers to resolve complaints in a friendly, service-oriented manner. Relay relevant information directly to supervisor.
• Demonstrate complete understanding of daily menu items and accurately explain thee to associates and customers.
• Keep up with peak production and service hours.
• Monitor inventory and deliveries of product and supplies. Track product production, consumption and waste. Inform supervisor when supplies or products are low.

Think you have what it takes to be one of our Sous Chefs? 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 related culinary supervisory experience in a fast-paced production-oriented environment.
• FoodSafe Level 1 Certification.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).

Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.
For accommodation requests during the hiring process, please contact PeopleHub@compass-canada.com for further information

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• FoodSafe Level 1 Certification.
• Post-secondary education in culinary or related studies.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel)