135 Cook jobs in Canada

Position Summary:

Under the general direction of the Executive Chef, this position will play a significant
in the success of Gordon Ramsay Steakhouse. The Executive Sous Chef supports the Executive Chef in all culinary activities at Gordon Ramsay Steakhouse and assists with the attainment of both financial, business targets while maintaining culinary excellence. This role ensures culinary team members are trained and properly equipped to achieve an efficient operation and maintain the Gordon Ramsay brand standards. The Executive Sous Chef leads the success of the culinary team, oversees food preparation and collaborates with culinary management team to maximize operational performance. The Executive Sous
Chef also ensures adherence to all policies and procedures, motivates team members and leads by example while establishing a safe and welcoming work environment for all team members.

Key Accountabilities:

• Direct and manage culinary team members in food preparation, cooking, and presentation. Ensure all staff adhere to established recipes and standards.
• Recruit, coach, mentor and manage the performance of team members to achieve culinary excellence while creating an engaging working environment.
• Uphold Gordon Ramsay standards by exuding confidence and pride, spreading positivity,
maintaining uncompromised accountability, and working cohesively with the team.
• Maintain the highest quality of food and presentation.
• Monitor and ensure the kitchen meets health and safety standards.
• Liaise with Sous Chefs to confirm the menu requirements and discuss the working processes of their teams on a daily basis.
• Train and mentor kitchen staff on proper techniques, safety protocols, and kitchen operations. Ensure ongoing practice of safe food handling and preparation techniques.
• Maintain an organized kitchen with proper mise en place, ensuring all tools and ingredients are ready for service. Follow best practices for knife handling, food preparation, and maintaining a clean and safe work environment.
• Oversee inventory levels, order supplies, and manage stock to reduce waste and control costs. Assist in managing the kitchen budget, controlling food costs, and optimizing resources. Work closely with the Executive Chef to overcome any barriers.
• Ensure all kitchen activities comply with local health and safety regulations and company policies, including licensing laws and statutory regulations.
• Foster a collaborative environment, supporting team members and ensuring seamless
communication between the front and back of house. Work closely with the Executive Chef and F&B Manager to maintain successful restaurant operations.
• Resolve all guest complaints and comments regarding food production and work collaboratively with the wider management team to create great experiences and memories for guests.
• Schedule staff shifts, manage labor costs, conduct regular performance evaluations, and ensures all team members are up to date with all certifications and health and safety standards.
• Provide support to culinary team members in their stations, when necessary.
• Ensure compliance with licensing laws, health and safety and other statutory regulations.
• Manages other initiatives as required.

Education and Qualification Requirements:

• Minimum eight (8) or more years of progressive culinary experience with at least 5 years’
experience in culinary management
• Apprenticeship, or college level accreditation, Red Seal an asset
• Knowledge of Optimum Control preferred
• An empowering and encouraging leader with a natural ability to bring people together towards a common goal.
• Food Safe Level 2 certification, Serving It Right certification
• A passion for providing a Great Experience and Memory to all guests, both external and internal
• Able to exceed internal and external customer expectations through timely, effective, and service oriented communication
• Working knowledge of MS Office
• Handle a fast-paced and busy environment, and work under pressure and meet deadlines with particular attention to detail.
• Strong interpersonal skills, organization skills to plan time effectively, and work without direct supervision
• A willingness to learn, develop and achieve new skills for personal and professional development
• Live GCC’s Values on the job: Integrity, Team Engagement, Drive to Succeed, Service Excellence and Citizenship.
• A passion for providing Great Experiences and Memories to our internal and external guests in the continual quest of achieving service excellence


The salary range for this position is CAD 55,500 - 75000 - 94,500. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the circumstances of each job and candidate. The specific compensation offered to a candidate may be influenced by a variety of factors including skills, knowledge, qualifications, experience, effort, working conditions and location. GCE offers a competitive total rewards package, including not but limited to paramedical; prescription drugs; dental; vision benefits; paid time off including wellness days; a RRSP retirement plan with employee and company contribution matching opportunity; life, long-term disability, and AD&D insurance; and tuition reimbursement.

Requirements

• Work Permit