chef pâtissier

Manoir Hovey | Relais & Châteaux; North Hatley; Sur place; CAD 42 000 - 54 000; Plein temps

Résumé du poste

Manoir Hovey | Relais & Château in North Hatley, Quebec seeks an experienced kitchen professional to lead the team, plan menus, and ensure exceptional quality for daily service and special events.

The role requires 2–3 years in a hotel kitchen, strong leadership, and a focus on cost control and training. On-site position supporting weddings, banquets, and high-end dining experiences.

Qualifications

• 2–3 years of experience in a hotel/restaurant kitchen.
• Experience leading kitchen staff and coordinating with events teams.
• Experience planning menus and ensuring quality and consistency.

Responsabilités

• Estimate food costs, supplies, and labor for menus and events.
• Supervise cooks and kitchen staff during service and events.
• Train staff in food preparation, cooking, and presentation techniques.
• Plan and direct food preparation for daily service and banquets.
• Coordinate with clients for weddings, banquets and specialty functions.

Connaissances

Leadership

Team management

Cooking

Menu planning

Cost control

Formation

Other trades certificate or diploma

Description du poste

Overview

Languages: French

Education

• Other trades certificate or diploma

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work setting

• Hotel, motel, resort

Responsibilities

Tasks

• Estimate amount and costs of supplies and food items
• Estimate labour costs
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Prepare and cook complete meals and specialty foods for events such as banquets
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Consult with clients regarding weddings, banquets and specialty functions
• Plan and direct food preparation and cooking activities of several restaurants
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Supervise activities of sous-chefs, specialist chefs, chefs and cooks
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Experience and specialization

Food specialties

• Bakery goods and desserts
• Chocolate

Additional information

Personal suitability

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player