Sous Chef - Muse Bistro & Bar

About Toor Hotel and Muse Bistro + Bar 

TOOR Hotel, part of JdV by Hyatt, is a luxury boutique hotel located in the heart of Downtown Toronto. Our guests enjoy a distinctive blend of upscale hotel rooms & suites, accented by unobstructed breathtaking city and lake views. 

Located in the TOOR Hotel, Muse Bistro + Bar offers a comfortable, yet contemporary, dining experience with French inspired cuisine in a stunning European bistro setting. Nestled in the heart of downtown Toronto, this vibrant and spirited urban dining experience encourages guests to indulge and connect with non-pretentious food and drink in a beautifully designed venue. 

Who you are: 

The Sous Chef at Muse Bistro reports to and supports the Chef while leading the culinary team.  You actively oversee a wide range of daily activities, from day-to-day kitchen operations to assistance with menu creation.  You play a key role in managing food, labour, and kitchen-related costs.  You ensure the business consistently delivers high-quality dishes.  You must also work cohesively with the Food & Beverage management team to consistently execute the Muse Bistro + Bar vision for an exceptional guest experience. You must set exemplary standards of execution for your staff by role-modelling the expectations set for them by the brand standards.  

Duties and responsibilities related to the Sous Chef role: 

• Be enthusiastic, energetic and demonstrate a genuine positive demeanour throughout the shift while motivating and leading the team  

• Ensure every guest receives an exemplary Muse Bistro + Bar food experience and leaves eager to return  

• Manage and oversee the culinary operations through action with presence on the cooking line through the service periods  

• Supports the culinary execution and training with a focus on exemplary culinary standards   

• Recipe adherence and menu production management  

• Hands-on skill and development training of the culinary team  

• Inventory management conducted through weekly food inventory and inventory ordering  

Competencies and Requirements: 

• Cooking Skills: Exceptional level of cooking prowess, which ensures that any part of the cooking line or culinary operation can be successfully supported  

• Genuine Passion: Real desire to make other people's dining experiences special. Encouraging and teaching a passion for all things culinary while keeping artistic flair alive  

• Organization: Can effectively move between tasks and prioritize appropriately between execution, operational tasks, and cleanliness  

• Time Management: Effectively manages time to achieve business goals while satisfying the guest service needs  

• Communication: Able to train and supervise the kitchen staff as well as help them carry out the Executive Chef’s intentions  

• Problem Solving: Responsive, calm, creative and flexible to ensure operations continue to run smoothly in the face of the unexpected  

• Consistency: Approachable by both employees and management. Actions and reactions are consistent to create a safe and comfortable environment for employees and guests  

• Reliable: Able to earn trust and take on tasks as assigned and required by Chef  

• Minimum of 5 years culinary experience in a full-service restaurant   

• Minimum 1-year experience in a supervisory or Sous Chef role  

• Experience in a new restaurant opening is considered an asset  

• Red Seal Certification is considered an asset  

• A Culinary Diploma is considered an asset but not required  

• Proficient computer skills including but not limited to: POS, inventory software, excel and word  

• Food Safety Course and W.H.M.I.S.  

• Must be able to carry and lift items weighing 50 lbs, must be able to stoop and bend  

• Must be able to stand and move for extended periods to continuously perform essential job functions  

• Ability to work flexible hours, including mornings, days, evenings, nights, weekends, and holidays based on business needs  

Why Join Us? 

Join us for this incredible opportunity to be part of our service team at the TOOR Hotel, part of JDV by Hyatt! Not only will you be a part of an elite service team, but you will be there from the very beginning as we open our brand-new hotel and restaurant.  You will be engaging with guests on a personal level while building their trust in you and in TOOR Hotel.  As a Sous Chef, you will be integral in maintaining the culinary standards necessary to ensure our guests have a memorable dining experience.  We offer competitive wages and benefits, and a working environment of warmth and genuine care for all colleagues so they can be their best.  We commit to supporting your career aspirations through training, development and advancement opportunities.