Sous Chef, Marriott Bonvoy

Marriott Bonvoy

Location:
Canada, Toronto

Category:
Hospitality and Tourism

Contract Type:
Employment contract

Salary:

66000.00 - 88000.00 CAD / Year

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Job Description:

Accountable for overall success of daily kitchen operations at The St. Regis Toronto. Exhibits culinary talents by personally performing tasks while leading staff and managing all food related functions. Works to improve guest and employee satisfaction while maintaining operating budget. Supervises all kitchen areas to ensure consistent, high quality product production. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

Job Responsibility:

Manage daily kitchen operations
Ensure compliance with Food & Beverage policies and standards
Estimate weekly production needs and communicate to kitchen staff
Assist Executive Chef with kitchen operations and preparation
Prepare and cook foods for regular service and special functions
Develop new culinary applications and presentations
Create decorative food displays
Maintain purchasing, receiving and food storage standards
Ensure food handling and sanitation compliance
Supervise and coordinate activities of cooks and kitchen staff
Lead shifts while preparing food items
Provide exceptional customer service
Handle guest problems and complaints
Achieve culinary and performance goals
Train employees in safety procedures
Conduct employee performance appraisals

Requirements:

High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
Ability to manage kitchen shift operations and ensure compliance with Food & Beverage policies
Experience estimating daily production needs
Ability to prepare and cook foods of all types
Knowledge of food presentation and decorative displays
Understanding of purchasing, receiving and food storage standards
Compliance with food handling and sanitation standards
Supervisory experience coordinating activities of cooks and food preparation staff
Interpersonal and communication skills to lead and influence others
Ability to handle guest problems and complaints
Experience with Labor Management System for scheduling

Nice to have:

Experience in luxury hotel environment
Knowledge of butler service operations
Experience with bespoke service delivery
Understanding of global culinary trends

What we offer:

Equal opportunity employment
Accessibility accommodations
Global career opportunities
Professional development
Team-oriented work environment

Additional Information:

Job Posted:
September 25, 2025

Employment Type:

Fulltime

Work Type:

On-site work

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