City : Toronto

Category : Full-time Salaried

Industry : Food and Beverage

Employer : Metro Toronto Convention Centre (MTCC)

About Metro Toronto Convention Centre 

Widely recognized as top-of-class by meeting and event organizers around the world, the Metro Toronto Convention Centre (MTCC) has hosted over 22,000 events in our four-decade history. We are proud to support the local tourism industry as one of North America’s leading convention centres, having added more than eight billion dollars in direct spending economic impact to our community. MTCC is a Crown Corporation of the Province of Ontario and is proudly governed and led by an executive management team and an independent board of directors comprised of senior private sector business leaders.  

The Metro Toronto Convention Centre prides itself on its professionalism and dedication to making every event it hosts memorable for its customers and guests alike. 

For a behind the scenes look at how our team helps our customers create successful events, visit our Instagram page: 

@lifeatmtcc 

Job Description

The Culiinary department is currently looking for an experienced Sous Chef to join our team. Reporting to the Executive Chef and Executive Sous Chef, this is a hands on position with the purpose of this role being to delegate staff and ensure success in accomplishing high quality of preparation standards set by Executive Chef. The successful candidate iwill help create exceptional dining experiences for guests by providing contemporary and innovative menu solutions delivered by a professional team of culinarians. Acts as a role model in customer service by supporting all corporate initiatives related to training and represents the company through exceptional interpersonal relations both internally and externally. Establishes strong relationships with colleagues and management team members through active collaboration and participation in all required meetings. Leads culinary education through the introduction of new technology, cooking and preparation methods into the kitchen while supporting local where appropriate and mentoring apprentices. Establishes standard operating procedures that guarantee quality products and efficiencies in food and labour costs. Ensures a safe and harassment free working environment. 

RESPONSIBILITIES:

Operational excellence:

• Plans, prices and designs menus & buffets with industry leading applications, nutritional considerations, local ingredients, market trends, client requirements and budgetary constraints
• Engineers menus with purchasing specifications, recipe costings and yield tests to create recipe presentation and production standards
• Collaborates with Cost Control and Purchasing in establishing suppliers and specifications

Health & Safety: 

• Enforces safety and sanitation practices in kitchen
• Oversees proper equipment usage, productivity and maintenance

Human Resources:

• Provides culinary instruction and demonstration
• Coaches and mentors culinary team
• Ensures apprenticeship program is operational and runs in accordance with industry and certification standards
• Supports and evaluates staff performance through the annual CGA program
• Supports company mandated training programs through visible participation
• Assists recruitment and hiring process
• Participates in all MTCC recognition programs

Financial:

• Support Executive chef in annual zero based budget for food cost, labour costs and direct expenses
• Support and help achieve and maintain labour and food costs as required
• Regularly reviews market basket surveys and communicates swings in food costs to catering and adjusts menu offerings accordingly
• Reviews inventory and recommends appropriate par stock levels to achieve maximum turnover
• Recommends short and long term kitchen capital expenditures

Leadership:

• Attends all required meetings
• Participates in culinary/hospitality associations on behalf of the MTCC
• Participates in client meetings/tastings as required
• Supports media relations through active participation in media events
• Facilitates and support the coordination of culinary events/competitions and activities
• Participates in business development and client relations activities
• Acts as a hospitality ambassador at internal and external functions
• Brings forward new ideas in the spirit of continuous improvement
• Coach & guide culinary team to develop their ability to make decisions
• Ensures work-life balance for all levels of kitchen management through effective scheduling and delegating

Communications:

• Uses Company supplied devices to communicate effectively respond in a time efficient manner.
• Utilizes company platforms and applications including (but not limited to) ADACO, EBMS and Workforce, Outlook, Excel
• Other duties may be assigned by the Executive chef

Job Skills and Requirements

• Completion of trade certification (Red Seal) or equivalent
• 5 years of work experience in a similar role
• Knowledge of high volume cooking and contemporary cuisines, cold food preparations
• Hotel/Convention/Restaurant experience is an asset
• Personal and job hygiene, WHMIS, health and safety
• Customer Service oriented
• Basic computer skills
• Fluent in English

Interested applicants are asked to apply to submit their online application by:

                                                                                                                        June 30, 2025

Please note:  The Metro Toronto Convention Centre is proud to provide employment accommodation during the recruitment process.  During any stage of the recruitment process, applicants have the right to request accommodation