Executive sous-chef

*PRE-OPENING TEAM OPPORTUNITY* *Executive Sous Chef* _Le Méridien Toronto Pinnacle Hotel | Toronto, Ontario_ Employment Type: Full-time *Savour Life?s Journey with a Career at Le Méridien Toronto Pinnacle Hotel* At Le Méridien Toronto Pinnacle Hotel, our associates are curious, creative and passionate about connecting cosmopolitan travellers with Toronto?s local culture. We create memorable experiences that help our guests discover the destination while providing our associates with opportunities to learn, grow and thrive. Located in downtown Toronto, our new 223-room hotel will feature multiple restaurants, a spa, and approximately 12,000 sq. ft. of meeting and event space. We are seeking an experienced, highly organized and guest-focused Front Office Manager to join our pre-opening leadership team. This is an exciting opportunity to build the front office operation from the ground up, develop a strong team and establish the service culture required for a successful hotel opening. *Position Overview* Reporting to the Executive Chef, the Executive Sous Chef is responsible for supporting and leading all culinary operations, including restaurants, bars, banquets, in room dining, stewarding and event production. The role ensures exceptional food quality, consistent presentation, strong financial performance, food safety compliance and adherence to Le Méridien and Marriott brand standards. During the pre opening phase, the Executive Sous Chef will support menu development, recruitment, training, kitchen setup, systems preparation, inventory planning and opening readiness activities. Following the opening, the Executive Sous Chef will lead daily kitchen operations, team performance, quality control, productivity, food cost management and guest satisfaction. *Key Responsibilities* · Support the Executive Chef in recruiting, training, scheduling, coaching and leading culinary and stewarding teams. · Lead day to day culinary operations across restaurants, bars, banquets, in room dining and events, ensuring smooth and consistent execution. · Develop and maintain recipes, preparation methods, portion standards, plating guides, production sheets and quality control processes. · Partner with the Executive Chef and Food and Beverage leadership to deliver menus that are creative, and aligned with the hotel?s positioning. · Coordinate the setup and opening readiness of kitchens, storage areas, walk ins, service stations, smallwares, equipment, inventories and operating systems. · Lead culinary rehearsals, menu tastings, event simulations and opening readiness inspections. · Ensure food is prepared, presented and served to the highest standards of quality, consistency, timing and sanitation. · Oversee banquet and event culinary execution in accordance with event orders, client expectations, service timelines and hotel standards. · Monitor food and labour costs, purchasing, receiving, production, yields, waste, inventory, par levels and departmental expenses. · Maintain accurate recipe costing, product specifications, inventory controls and purchasing standards. · Ensure compliance with food safety, sanitation, WHMIS, health and safety, accessibility and all applicable regulatory requirements. · Ensure proper use and care of kitchen equipment; report maintenance needs promptly and coordinate with Engineering as required. · Work closely with Food and Beverage, Sales, Front Office, Housekeeping and Engineering to support hotel wide operations and events. · Respond professionally to guest feedback and support timely service recovery when concerns arise. · Promote accountability, engagement, teamwork, coaching and a positive, inclusive workplace culture. *Qualifications and Experience* · Minimum of five years of progressive culinary leadership experience in a full service, upper upscale or luxury hotel or restaurant environment. · Culinary diploma, degree or recognized professional culinary certification is required. ·