• 26-Aug-2017 to 25-Oct-2017 (PST)
  • Allstream Centre
  • ON, CAN
  • Full-Time Salary Year Round

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Centerplate is the exclusive hospitality and food service provider for the Beanfield Centre, Toronto's newest Conference Centre, offers meeting planners an environmentally friendly meeting venue for groups of 50 3000 delegates. The first LEED Silver (Leadership in Energy and Environmental Design) conference centre in Canada, Beanfield Centre is conveniently located on the shores of Lake Ontario at Exhibition Place.

Beanfield Centre is powered exclusively by clean, renewable energy sources such as wind, solar, low impact hydro, biomass, biodiesel or geothermal power through Renewable Energy Attributes (REC) from Direct Energy Business. This Renewable, or Green Power, is sourced from Ecologo certified generation facilities, which ensures that the generation is derived from natural sources that replenish themselves over short periods-of-time.   Since all sources of electricity'whether they come from renewable or non-renewable sources'are combined once they are added to the grid, the purchase of the renewable attributes (REC) guarantee that Beanfield Centre's energy purchase is supporting the production of clean, renewable electricity. Using 100% Green Power results in energy consumption savings equal to removing 168 cars off the road per year, and a reduction of carbon dioxide equivalent to 422 acres of planted trees annually.

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom.  As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable.  "Making it better to be there since 1929."

Principal Function

The Sous Chef I is the first level of management in a Centerplate commercial kitchen. The Sous Chef I assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. 

The Sous Chef I directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed.  The Sous Chef I directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. 

The Sous Chef I is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. 

Essential Responsibilities

  • Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner.
  • Ensure Kitchen Safety and Sanitation conforms to all Centerplate, regulatory, and governmental standards to provide a safe workplace producing high quality food products.
  • Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.



  • Minimum of 2 years in a food preparation position.
  • Ability to promote and participate in a team environment.
  • Ability to understand written and oral direction and to communicate same with others. 


  • Degree from a postsecondary culinary arts training program.
  • ACF Professional Certification. 

Other requirements include but are not limited to: 

Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.

Hours are often extended or irregular to include nights, weekends and holidays.

Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

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