JOB DESCRIPTION

We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.
Aramark is recruiting a new Junior Banquet Sous Chef to join our amazing culinary team at our prestigious Flagship Business Dining operation near downtown Toronto. This is an opportunity to showcase your culinary education and any hands-on experience you have acquired. This role will be focused on menu development, preparation, and service for the Executive Dining Room and other venues within the office towers as required. This is a Monday-Friday DAY Shift with exceptions for special events.

QUALIFICATIONS

• 2-3 years culinary experience preferably in fine dining establishments or 5-star hotels
• A culinary degree or diploma is required – new graduates would be considered for the position
• Understanding and/or the ability to prepare authentic international dishes using cross cultural ingredients
• Must have well developed plate and platter presentation skills or experience for fine dining
• Must possess good knife skills and uphold the cleanliness and organization of the kitchen, pantry, fridges, and freezers
• Experience conducting inventories, balancing food costs and scheduling is an asset
• Previous kitchen staff training and management is preferred
• Must possess a great attitude, a willingness to continuous learning, and be a strong team member
• Willingness to work a flexible weekly schedule to accommodate special events as required

• Works collaboratively with the Executive Chef, General Manager, and senior sous chefs to create menus for premium service for Executive Dining, catering, and other venues as required
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, plans and prices menus
• Collaborates with senior Sous Chefs on internal initiatives; provides training and direction to kitchen staff as required
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Maintain effective client and guest rapport for mutually beneficial business relationships
• Maintain integrity of the standard Aramark food offer; always maintaining food quality and safety
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour
  At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change, or new ones may be assigned without formal notice.