Do you want to make a difference in the lives of those around you, be part of something bigger, and love where you work?
Join a community that values respect, integrity, inclusion, empathy, experimentation, and well-being. At Hyatt, diversity, equity, and inclusion are at the core of our purpose: to care for people so they can be their best.
Recently renovated with striking architecture, art, and bespoke culinary experiences, Park Hyatt Toronto offers a sophisticated, approachable luxury with a distinct character highlighting our Yorkville location.
Why should you work at the Park Hyatt Toronto?
- Complimentary meal during shift
- Paid medical days and paid personal days
- Employer RRSP Matching Contributions
- Complimentary hotel nights and discounts at Hyatt properties around the world
- Extended Health and Dental benefits for you and your dependents 30 days after joining
- Tuition reimbursement program
- Great Place to Work® Certified (2023, 2024, 2025)
SUMMARY
About the Role – Sous Chef
Salary Range: $70,000 – $80,000
Park Hyatt Toronto is seeking a passionate and experienced Sous Chef to join our culinary leadership team. The Sous Chef is responsible for supporting the daily operations of the kitchen, including food production, quality assurance, ordering, scheduling, menu development, and maintaining sanitation and safety standards.
This role requires strong culinary expertise, excellent communication and leadership skills, and the ability to train and motivate a team in a fast-paced luxury hospitality environment. The ideal candidate is highly organized, detail-oriented, and committed to delivering exceptional guest experiences through culinary excellence.
The Sous Chef works closely with the Executive Chef and senior culinary leadership to oversee daily kitchen operations, support team development, and ensure consistent quality and service across all culinary offerings.
Key Responsibilities
- Support senior culinary leadership by developing and assuming key management responsibilities
- Act as a liaison between the culinary division and other hotel departments
- Supervise the preparation and cooking of a variety of food items
- Develop and implement creative menu items that align with Hyatt brand standards
- Plan, coordinate, and execute special events and holiday functions
- Manage hourly kitchen employees including scheduling, payroll, training, coaching, evaluation, and hiring
- Oversee junior culinary leadership positions such as supervisors and other Sous Chefs when required
- Lead, mentor, and motivate the culinary team to achieve exceptional guest service and employee engagement
- Monitor daily food production, ordering, cost control, quality, and consistency
- Ensure all kitchen facilities and equipment meet sanitation and safety standards
