Posted 20 days ago
Service Manager - Sous Chef (Bosk)
@ Shangri-La Group
Toronto, Ontario
SIGNALS
Overview
Shangri-La Toronto is hiring a Service Manager - Sous Chef at its Bosk restaurant to lead the culinary team alongside the Executive Chef, with full-time hours that include weekdays, weekends and holidays. The role covers daily kitchen operations, food quality and hygiene audits, team coaching and scheduling, and labour and food cost control. Candidates need at least two years of culinary experience in a world-class hotel or high-end restaurant and current Food Handler Certification.
Responsibilities:
- Lead and schedule the culinary team with the Executive Chef
- Manage daily kitchen operations through hands-on involvement
- Enforce SFSMS, Food Safe and HACCP programs and monthly hygiene audits
- Control food and labour costs, inventory and portion control
- Verify received goods and act as designate for the Executive Chef
Requirements summary:
- Minimum 2 years culinary experience in a world-class hotel or high-end restaurant
- Minimum 1 year in a similar capacity, ideally in luxury hotels
- Apprenticeship, college accreditation or Red Seal or equivalent
- Current Food Handler Certification required
- Flexibility for weekdays, weekends and holidays
- 100% fluency in English
Tools & skills
Source and dates
Source type not verified · apify-linkedin
- Employer posting date
- 2026-10-25
- First seen by our source
- 2026-11-14
- Source record updated
- 2026-11-14
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Experience | 2+ years |
| Management experience | 1+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Schedule | day, evening, holidays, weekends |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Sitting and standing |
| Physical demands | physical moderate · computer low |
| Languages | English |
| Licences & certifications | Food Handler Certification, Red Seal |
| Education | Trade certificate (preferred) |
| Fields of study | Culinary arts |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Shangri-La Group
| Field | Value |
|---|---|
| Open jobs on Jobsy | 3 |
Job description
Shangri-La Toronto
Find Your Shangri-La in Shangri-La.
Shangri-La has been creating joyful moments through heartfelt hospitality since 1971 – and that spirit continues to guide us today.
As we look ahead to new horizons, we invite you to be part of our growing Shangri-La family and make a meaningful impact in the world – through joy, shared purpose, and our Asian art of hosting.
Located in the heart of the city, Shangri-La Toronto is an elegant sanctuary, nestled between the bustling business and entertainment districts. With the city’s best shopping, sports, live theatre, and cultural venues in proximity, guests enjoy unparalleled access to Toronto's vibrant offerings.
As a Service Manager – Sous Chef, In conjunction with the Executive Chef and F&B management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
Key Responsibilities
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.
Find Your Shangri-La in Shangri-La.
Shangri-La has been creating joyful moments through heartfelt hospitality since 1971 – and that spirit continues to guide us today.
As we look ahead to new horizons, we invite you to be part of our growing Shangri-La family and make a meaningful impact in the world – through joy, shared purpose, and our Asian art of hosting.
Located in the heart of the city, Shangri-La Toronto is an elegant sanctuary, nestled between the bustling business and entertainment districts. With the city’s best shopping, sports, live theatre, and cultural venues in proximity, guests enjoy unparalleled access to Toronto's vibrant offerings.
As a Service Manager – Sous Chef, In conjunction with the Executive Chef and F&B management team, provide leadership and direction to the culinary team to ensure the highest standards of food production, quality, taste, presentation and hygiene within the hotel; maximizing Colleague, Guest and Owner satisfaction.
Key Responsibilities
- With high integrity, lead Colleagues in providing Shangri-La hospitality from caring people according to restaurant and hotel standards.
- Ensure guests experience the highest quality 5-Star culinary standards.
- Inspire a high level of creativity, personal commitment to service excellence and an emotional sense of gracious hospitality.
- Participate in recruitment, manage Colleagues and effectively coach, train, motivate, communicate, recognize, schedule, provide performance feedback, maintain high levels of team spirit and conduct performance correction if required.
- Manage the day-to-day culinary operation through hands-on personal involvement; effectively manage labour and food costs to budget.
- Maintain strict adherence to SFSMS, Food Safe and HACCP programs, ensuring cleanliness of all kitchen and prep areas, personal hygiene standards for all food handlers and monthly Hygiene Audits.
- Ensure that personal hygiene standards for all food handlers are maintained and follow up on monthly Hygiene Audits.
- Monitor that exhaust hoods, stoves, ovens, salamanders, deep freezers, steamers, filters, boiling pans, bain marie, hot and cold cabinets etc. are spotless and cleaned daily.
- Be passionate about food trends and creativity – both locally and internationally; current on industry practices, provide creative input to food strategies and establish food tasting sessions.
- Inspect for cleanliness, maintenance and presentation plus safety of kitchen and ensures areas of deficiency are resolved to achieve service expectations.
- Participate in communication efforts within the department, ensuring effective communication amongst Colleagues and that reports are completed accurately and on-time, as required.
- Monitor portion control, food quality, inventory, proper food storage, food freshness, departmental recycling and culinary labour costs under direction of the Executive Chef.
- Verify that received goods are according to hotel standards.
- Act as a designate in the Executive Chef’s absence.
- Undertake other ad hoc related responsibilities, as required.
- Drives results – Passion for food and strives to exceed expectations for culinary excellence with demonstrated understanding of international fine dining, wine and service standards commensurate the leading hotels in high profile cities in the world.
- Customer service – People oriented with ability to put guest needs first.
- Detail oriented – Strong organization skills, ability to prioritize workload, multi-task in a calm manner, with exceptional attention to detail.
- Highly motivated – self-starter, self motivated with high levels of initiative and ability to motivate others through personal presence and personable, professional demeanor.
- Communication – Excellent communication skills, 100% fluency in English with added ability to be an effective role model in culinary standards of conduct and grooming.
- Creativity, decision making and problem solving –Responds promptly and reasonably when making decisions, ultimately ensuring successful problem resolution, seeks creative solutions to deliver high culinary standards.
- Safety Focus – Demonstrates safe work practices and looks for ways to minimize culinary injuries.
- Exceptional leadership - Inspires employee commitment, loyalty and motivation through progressive workplace practices that foster teamwork, open communication, safety, respect, sincerity, helpfulness, courtesy and humility.
- Coaches and mentors – Fosters a climate of continuous learning, growth and improvement, with a strong commitment to the career development of others.
- Emotional maturity - Internally proud, outwardly gracious and humble with demonstrated ability to maintain professional composure under pressure.
- Ethical conduct and responsibility – Sets a positive example and fulfills responsibilities with the highest integrity, ethics and professionalism.
- Minimum 2 years culinary experience in a world-class hotel or high-end restaurant.
- Minimum 1 year previous work experience in a similar capacity, ideally in a world-renowned restaurant or luxury hotel brand.
- Previous Shangri-La Hotels and Resorts experience an asset.
- Apprenticeship or college level accreditation, Red Seal certification or equivalent.
- Flexibility in schedule and availability on weekdays, weekends and/or holidays is required.
- Current Food Handler Certification required.
- Must be eligible to work in Canada.
- A workplace that values your passion and supports self-realization and personal growth.
- Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
- Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
- Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
Shangri-La Toronto is compliant with its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and will provide reasonable accommodation in the application and interview process for this position upon request.
Journal
Only you can see this. Kept on this device, and in your account when you sign in.