Comcast Spectacor

  • Execuitve Sous Chef

    Location CA-ON-Oshawa
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra VM - Tribute Communities Centre (formerly General Motors Centre)
    Food/Beverage Management
    Regular Full-Time
  • Overview


    The Executive Sous Chef is responsible to assist the Executive Chef  with the overall culinary operation throughout the venue, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. The successful candidate must exhibit culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions and also assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.





    • Continually sharpens his or her culinary expertise and stays current on food and dining trends and techniques and incorporates them as appropriate.
    • Possesses a passion for innovative cuisine with a foundation in traditional techniques, providing exceptional dining to our fans.
    • Has the ability to work in a fast-paced environment and can handle multiple functions and responsibilities simultaneously
    • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
    • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Ensures company policies are administered fairly and consistently
    • Reviews staffing levels to ensure guest service, operational needs and financial objectives are met.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Demonstrate new cooking techniques and equipment to staff.
    • Ensuring every employee is working effectively and efficiently as well as taking advantage of opportunities to develop staff, improve moral and employee relations.
    • Maintaining the departmental standards as determined by the Executive Chef
    • Supervising the employees regarding preparation and presentation of finished products for service and caterings.
    • Monitoring portion control to size, consistency and ingredient standards to minimize food waste and maintain budgeted food cost.
    • Ensuring that the kitchen work area is clean, organized and all equipment is functional and safe.
    • Reporting malfunctioning equipment to direct supervisor as a way to prevent work related accidents and maintain an efficient operation.
    • Maintaining a good liaison with other components of the Tribute Communities Centre (catering, and management) and communicating issues, concerns or suggestions in a professional manner.
    • Ensuring that staff adheres to health and safety regulations and that proper training is administered to all employees.
    • Creating all new food productions requirements for assigned department.
    • Daily product ordering to meet requirements of department.
    • Responsible for kitchen operations in the absence of the Executive Chef.
    • To act as a team leader and take responsibility for the development of staff, teaching and explanations of new recipes and procedures.
    • Ensure proper recycling and food waste procedures are being followed.





    • 2-3 years supervisor experience in a similar setting.
    • Solid understanding and practical knowledge of restaurant business principles and etiquette.
    • Effective team management experience.
    • A proactive approach toward day-to-day activities and shifting demands.
    • Comprehensive knowledge of food and wine.
    • Competent with POS.
    • An aptitude for identifying and assessing details.
    • Exceptional interpersonal, and communication skills.
    • Proven to perform well under pressure; manage multiple priorities simultaneously.
    • Work in compliance with the provisions of the Occupational Health & Safety Act.
    • An ongoing awareness and responsiveness to client satisfaction.
    • Available to work evenings, weekends and holidays as required.
    • Confident using Excel, Word and Microsoft Office.









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