Executive Sous-Chef: Lead Kitchen Ops & Menu Innovation

Domaine Château-Bromont; Bromont; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Dental plan

RRSP

On-site housing options

Free parking available

Learning/training paid by employer

Job summary

Domaine Château-Bromont is seeking an experienced Kitchen Manager to lead a busy culinary team on-site in Bromont, QC. You will oversee menu planning, food preparation, and cost controls to ensure high quality and profitability.

The role requires hands-on leadership and the ability to manage events and large kitchen staff. Work is conducted at the physical location, with a focus on maintaining standards in a fast-paced, hot/cold kitchen environment.

Qualifications

• 3–5 years of kitchen management experience.
• Knowledge of food cost control and inventory management.
• Ability to supervise 11–15 staff.
• Criminal record check required.

Responsibilities

• Estimate supplies and labor costs.
• Maintain records of food costs, consumption, sales and inventory.
• Supervise kitchen staff and chefs.
• Plan and direct food preparation and cooking activities for several restaurants/banquets.
• Train staff in preparation, cooking and handling of food.
• Prepare and cook meals for events and special guests.

Skills

Leadership

Team management

Food cost control

Menu planning

Budgeting

Education

College/CEGEP

Job description

Domaine Château-Bromont is seeking an experienced Kitchen Manager to lead a busy culinary team on-site in Bromont, QC. You will oversee menu planning, food preparation, and cost controls to ensure high quality and profitability.

The role requires hands-on leadership and the ability to manage events and large kitchen staff. Work is conducted at the physical location, with a focus on maintaining standards in a fast-paced, hot/cold kitchen environment.