Sous Chef

Organization- Hyatt Regency Toronto Summary Sous Chef Salary: $75,000 - $85,000 CAD annually Replacement Position About Hyatt Regency Toronto At Hyatt Regency Toronto, we believe our guests choose Hyatt because of our dedicated associates who deliver authentic hospitality and exceptional experiences every day. Located in the heart of downtown Toronto, Hyatt Regency Toronto is committed to creating a workplace where colleagues feel valued, respected, and empowered to grow. We foster a culture built on care, collaboration, inclusion, and professional development. Whether you are advancing your culinary career or taking the next step into leadership, Hyatt provides opportunities to learn, develop, and thrive. Why Join Hyatt? Competitive salary and benefits package Opportunities for career growth and advancement Comprehensive training and leadership development Employee discounts and recognition programs Inclusive and diverse workplace culture Commitment to health, safety, and employee well-being About the Role Hyatt Regency Toronto is seeking an experienced and passionate Sous Chef to join our Culinary Leadership Team. Reporting to the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for supporting the daily operations of the kitchen while ensuring exceptional food quality, consistency, food safety, and colleague engagement. The successful candidate will be a hands-on leader who is committed to delivering memorable dining experiences while fostering a positive and productive work environment. In the absence of the Executive Chef or Executive Sous Chef, the Sous Chef may assume responsibility for culinary operations. Key Responsibilities Culinary Operations Supervise and participate in the preparation, cooking, and presentation of food in accordance with Hyatt standards. Ensure consistency, quality, and presentation of all menu items. Support the development and implementation of seasonal menus, promotions, and special events. Monitor food production to ensure efficiency and guest satisfaction. Maintain inventory controls and assist with ordering and receiving food products. Leadership & Team Development Supervise, coach, and motivate culinary colleagues. Assist with recruitment, onboarding, training, and performance management. Foster a positive, respectful, and inclusive working environment. Support succession planning and colleague development initiatives. Promote teamwork and effective communication across all departments. Financial & Administrative Responsibilities Support labour scheduling to meet business demands while controlling costs. Monitor food costs, waste management, and portion control. Assist in payroll review and labour management. Contribute to achieving departmental financial objectives. Health, Safety & Compliance Ensure compliance with all food safety, sanitation, and workplace safety standards. Maintain compliance with Public Health regulations, HACCP principles, and company policies. Ensure kitchen equipment is maintained and used safely. Participate in workplace health and safety initiatives and training. Qualifications Required Minimum 3-5 years of progressive culinary leadership experience, preferably in a hotel, resort, or high-volume food service environment. Previous supervisory or management experience in a professional kitchen. Strong knowledge of food preparation techniques, kitchen operations, and inventory management. Excellent leadership, communication, and organizational skills. Proven ability to lead teams in a fast-paced environment. Food Handler Certification. Ability to work flexible schedules, including evenings, weekends, and holidays. Preferred Red Seal Certification or equivalent culinary designation. Culinary diploma or post-secondary education in Culinary Arts or Hospitality Management. Experience working in a unionized environment. Experience with banquet, restaurant, and hotel kitchen operations. Proficiency with Microsoft Office and hospitality management systems. What Success Looks Like The ideal candidate: Leads by example and inspires others. Maintains high culinary and service standards. Builds strong working relationships across departments. Demonstrates accountability, professionalism, and attention to detail. Continuously seeks opportunities for innovation and improvement. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull items up to 50 lbs. Ability to work safely in a fast-paced kitchen environment with exposure to heat, cold, and kitchen equipment. Diversity, Equity & Inclusion Hyatt Regency Toronto is an equal opportunity employer committed to creating an inclusive and accessible workplace. Accommodation is available upon request throughout the recruitment process in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act (AODA). We thank all applicants for their interest; however, only those selected for an interview will be contacted. Join Hyatt Regency Toronto and take the next step in your culinary leadership career.

The Sous Chef supports daily kitchen operations to ensure exceptional food quality, consistency, and safety. They lead and motivate the culinary team while managing food costs, inventory, and compliance with health regulations.

Requires 3-5 years of progressive culinary leadership experience and a Food Handler Certification. A Red Seal Certification or a culinary diploma is preferred.

• Competitive salary • Career growth and advancement • Comprehensive training • Leadership development • Employee discounts • Recognition programs • Health and safety well-being

• Travail d’équipeSouhaitée
• Sens de l’organisationSouhaitée
• Salubrité alimentaireSouhaitée
• CommunicationSouhaitée
• Microsoft OfficeSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Leadership
• Kitchen Operations
• Inventory Management
• Food Safety
• Menu Development
• Staff Training
• Cost Control
• Performance Management
• HACCP
• Banquet Operations
• Restaurant Management
• Communication
• Organization
• Teamwork
• Microsoft Office

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

13 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level