The Pearle Hotel & Spa – Burlington’s premier luxury hotel and spa is located on the stunning shores of Lake Ontario. Founded by the Ciancone family in 1936, Pearle Hospitality prides itself on providing guests with genuine and thoughtful experiences.
Our vision is to create positive human connection and we do so by living our values; Collaboration, Kindness, Quality and Perseverance.
The Sous Chef plays a key role for the Back of House team and is accountable for the overall success of the daily kitchen operations. They are responsible for supporting culinary excellence, with a strong emphasis on quality and thoughtful menu execution. This role fosters an engaged, high-performing kitchen team, while balancing the energy of daily operations with strategic planning to achieve long-term goals.
Ideal Candidate
A role model for team members 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 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.
Key Accountabilities
- Service & Operational Excellence
- Oversee station preparation, ensuring kitchen readiness, organization, and sufficient mis en place for service.
- Maintain quality, consistency, and presentation standards for all dishes, ensuring proper temperatures, portion sizes, and adherence to established recipes.
- Manage inventory effectively, ensuring product care through rotation for freshness and regular temperature checks.
- Ensure compliance with food safety regulations, proper food handling procedures, and adherence to cleaning schedules.
- Act as an expert and trainer in all operational systems and standards, ensuring checklist execution and oversight.
- Maintain a strong presence on the line, assisting in expediting and quality control during service.
- Communicate effectively with FOH leadership to ensure seamless service and guest satisfaction.
- Uphold all company policies, procedures, and safety regulations, ensuring compliance at all times.
- Effectively run a slow to moderately busy shift, ensuring kitchen operations remain organized, efficient, and up to standard.
- Communicate pertinent information throughout shifts to ensure smooth operations and provide leadership during quieter periods.
- Maintain kitchen cleanliness, ensuring work areas are spotless, products are properly stored, and asset care is upheld.
- Advocate for culinary excellence by contributing to menu development, accommodating special dietary requests, and implementing feedback.
- Report incidents and accidents promptly, collaborating with management to mitigate financial impact.
- Act as a health and safety advocate, ensuring compliance with safety standards, reporting incidents, and maintaining first aid certification.
Team Leadership
- Act as a role model, demonstrating company values and fostering a culture of engagement, collaboration, and accountability.
- Provide departmental orientation for new team members, following structured training schedules and offering individualized support.
- Conduct 1:1 check-in's with team members to ensure their development and engagement.
- Delegate tasks effectively and oversee daily operations to ensure smooth execution and operational excellence.
- Inspire trust and ownership among the team by maintaining a positive and supportive environment.
- Encourage continuous development by offering constructive feedback, coaching team members, and recognizing achievements.
- Foster open communication and teamwork across all departments, including FOH and BOH teams.
- Ensure team members understand their station's impact and know how to seek support when needed.
- Promote adaptability and problem-solving by guiding the team through peak periods and quieter shifts effectively.
Financial Ownership
- Review and approve daily labor and timesheets, ensuring staffing levels align with budgetary constraints while maintaining service quality.
- Support cost control initiatives by monitoring portion sizes, minimizing waste, and ensuring efficient use of ingredients.
- Ensure invoices are submitted and coded daily, assisting with financial documentation as required.
- Participate in inventory management, assisting in ordering and tracking product usage to align with financial targets.
- Manage daily financial responsibilities such as invoice submission and coding to maintain budgetary accuracy.
- Additional Duties: In addition to the accountabilities listed above, there may be other duties as assigned by your manager. These duties may vary slightly depending on the property.
What we would like you to bring to the position:
- 5+ years of upscale culinary experience
- Sous Chef experience an asset
- Advanced culinary skills, and a passion for, the culinary arts
- Demonstrated ability to supervise and coordinate activities of direct reports
- Strong organizational skills and demonstrated ability to multitask and prioritize tasks
- Standard Butchery
Advantages of joining The Pearle Hotel & Spa Team:
- Competitive wages
- Group benefits for permanent team members after 3 months
- Discounts at all Pearle Hospitality restaurants, hotels and spas
- Marriott discounts
- Training and Development
- Growth opportunities
- Wellness Program
- Amazing team and company culture!
Vacancy Status Disclosure: This job posting is related to an existing vacancy.
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 hiring manager.
#TPHJOBS
Job Types: Full-time, Permanent
Pay: From $55,000.00 per year
Application question(s):
- Are you presently or have you ever been employed by any affiliated Pearle Hospitality properties? If YES, List location
(ETT: Bread Bars, The Pearle Hotel & Spa, Cambridge Mill, Elora Mill Hotel & Spa, Ancaster Mill, Spencer's At The Waterfront, Whistle Bear Golf Club)
Experience:
- Culinary Management: 1 year (preferred)
- Culinary: 5 years (preferred)
Work Location: In person
