Job Number 24084206

Job Category Food and Beverage & Culinary

Location Sheraton Toronto Airport Hotel & Conference Centre, 801 Dixon Road, Toronto, ONT, Canada

Schedule Full-Time

Located Remotely? N

Relocation? N

Position Type Management

Additional Information: This hotel is owned and operated by an independent franchisee, Larco Enterprises. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

JOB SUMMARY

The Sheraton Toronto Airport Hotel & Conference is located just 1½ kilometers from Toronto Pearson International Airport (YYZ) and offers 249 spacious guest rooms and 26,000 square feet of modern meeting space exquisitely designed on one level. As part of Marriott Hotels, the Sheraton Brand serves the needs of upscale business and leisure travelers worldwide. For over 70 years this full-service, iconic brand has welcomed guests, becoming a trusted friend to travelers and one of the world's most recognized hotel brands.

Position Purpose

In this role you will plan and direct all culinary aspects, activities included but not limited to quality standards, estimate of food requirements and food/labour cost.

Key Responsibilities

• Responsible for enhancing the food product that is presented to guests ensuring guest satisfaction and following market trends.

• Recommend changes to the menus using market research and create new food items.

• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.

• Provide support of a specialist nature, particularly to the Director of Food & Beverage. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance through SS and ESS.

• Responsible for the selection, training and development of culinary associates.

• Control the elements that determine profit and loss i.e. food costs. Responsible for managing productivity and labour costs. Set margins and manage the business against projections.

• Give direction and be responsible for the implementation of menus. Monitor effectiveness and introduce changes in response to the marketplace and GSS.

• Other duties as assigned by the Director of Food and Beverage.

• Collaborate and provide support on social media initiatives including online reputation management, content creation and social customer service.

The Sheraton Toronto Airport Hotel and Conference Centre is an equal opportunity employer committed to fostering a positive and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, colour, national origin, gender, age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law. Accommodations will be made available upon request for applicants with disabilities to enable them to participate in the selection process. If you require assistance or a reasonable accommodation in completing the application materials or any aspect of the selection process, please contact the Human Resources Department upon application.

Job Requirements

The successful candidate will have the following qualifications

• Must have a minimum of three to five years of experience at the level of Sous Chef or higher; and hold the cooks Red Seal certification or equivalent.

• It is preferred that the candidates hold the CCC designation.

• Food Handling and Sanitation Certifications required; First Aid and Basic CPR certification an asset.

• Requires good communication skills, both verbal and written.

• Must be computer literate with basic knowledge and understanding of Word, Excel and purchasing management software.

• Proven ability to prepare and manage a budget.

• Extensive knowledge of menu development, insight into marketing, cost and wage control.

• Thorough knowledge of food products, standard recipes and proper preparation always regarding sanitation.

• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.

• Union experience is an asset.

• Ability to coach, manage and conduct performance appraisals for all culinary associates including sous chefs.

• Supervise associates and accomplish goals on a timely basis.

• Ability to effectively deal with internal and external guests with a proven record if conflict resolution.

Description of Pay and Benefits, if any

Dental care

Discounted or free food

Extended Health Care

Life Insurance

On-site Parking

RRSP Match

Tuition Reimbursement

This company is an equal opportunity employer.

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