Job Description

Join our passionate culinary team at Isabelle Restaurant + Lounge and work in a stunning new property overlooking Lake Ontario.

The Senior Sous Chef plays a key role for the back of house team and is accountable for the overall success of the daily kitchen operations. Acting as a leader, alongside the Chef De Cuisine, this individual is a role model for employees in the kitchen and is responsible for guiding and developing direct reports. An experienced culinary talent, the sous chef understands the workings of each station, how they interact with other stations and what is required for success at each. The Senior Sous Chef leads the line in the preparation of high-quality, delicious food made in a thoughtful, consistent, and timely manner. The individual in this position thrives on surpassing guest expectations and providing an incredible culinary experience.

Why join the Isabelle Restaurant + Lounge Team:

Competitive wages Discounts at all Pearle Hospitality restaurants, hotels and spas Marriott discounts Training and Development Growth opportunities Amazing team and company culture!

Key Accountabilities

Assists Executive Chef with all kitchen operations and preparation Embodies a great culture, creates a high level of staff engagement, and assures their team understands expectations Works directly with members of all teams (line cooks, dining room & event servers, management and support staff) to ensure overall team organization, development, adherence to standards and execution excellence Actively & positively assists in the creation of menus Ensure each station is prepared, mis-en-place is complete and sufficient for the upcoming service with all items neatly organized and stored properly Maintain quality and consistency in the taste of all dishes throughout preparation and during execution of service Thoughtfully practice product care by rotating par levels for freshness and regularly perform product temperatures checks Follow Chef's lead to accommodate special requests, dietary restrictions and/or allergies of guests understanding the importance of adhering to established guidelines Follow established cleaning schedule and always use proper food handling procedures; ensure other members of BOH team consistently do the same Understand how to properly and safely operate all equipment and communicate that knowledge to others Participate in product ordering and inventory- always being aware of low product counts or lack of product Meticulously clean the kitchen, ensuring work areas are spotless and all product is properly stored Demonstrate a sense of urgency while remaining poised during peak periods while seeking out additional tasks during slower periods

What we would like you to bring to the position:

3 years experience as a Sous Chef Food Handler Certification WHMIS Certification

Communication:

Listen attentively to direction and communicate with other Cooks to ensure meal components are being produced on time and to standard.

Adaptability

: Ability to remain poised and professional in a fast-paced environment and positively interact with a variety of diverse guests and team members.

Attention to detail

: Produce menu items to expectations of guests and remain mindful of any specific accommodations noted for the dish, including any allergies or dietary restrictions.

Positive attitude

: Exhibit a passion for the culinary arts and a desire to learn from kitchen leaders and other team members.
Pearle Hospitality and affiliated companies, including The Pearle Hotel & Spa, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the individual noted in the posting.

Job Type: Full-time

Pay: From $75,000.00 per year

Benefits:

Dental care Discounted or free food Employee assistance program Extended health care Vision care
Experience:

Culinary Management: 1 year (preferred) Culinary: 5 years (preferred)
Work Location: In person