Head Chef: Menu & Team Leadership

Restaurant Le Tournesol; Quebec; On-site; CAD 45,000 - 70,000; Full time

Job summary

Restaurant Le Tournesol in Capitale-Nationale, Quebec, is seeking an experienced head chef to lead and supervise kitchen operations, develop menus, and ensure high standards of quality and presentation.

The role requires 3–5 years of experience, college-level culinary education or equivalent, and strong leadership and communication skills to manage cooks, sous-chefs, and other kitchen staff in a fast-paced environment. On-site work only.

Qualifications

• Experience in a professional kitchen with supervisory duties.
• Ability to supervise cooks and kitchen staff.
• Knowledge of menu planning and quality standards.
• Experience in Cantonese, French, Italian, European cuisines.

Responsibilities

• Maintain records of costs, consumption, sales and inventory.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of chefs, cooks and kitchen workers.
• Create new recipes and menus.
• Instruct cooks in preparation, cooking, garnishing and presentation.
• Prepare and cook meals for events and banquets.
• Supervise sous-chefs and kitchen staff during service.
• Prepare meals regularly and for special guests.
• Requisition food and kitchen supplies.
• Arrange equipment purchases and repairs as needed.
• Plan menus and ensure quality standards are met.
• Train staff in preparation, cooking and handling of food.

Skills

Leadership

Dependability

Efficient interpersonal skills

Excellent oral communication

Flexibility

Initiative

Organized

Reliability

Team player

Education

College/CEGEP

Equivalent experience

Cooking and related culinary arts

Restaurant/food services management

Job description

Restaurant Le Tournesol in Capitale-Nationale, Quebec, is seeking an experienced head chef to lead and supervise kitchen operations, develop menus, and ensure high standards of quality and presentation.

The role requires 3–5 years of experience, college-level culinary education or equivalent, and strong leadership and communication skills to manage cooks, sous-chefs, and other kitchen staff in a fast-paced environment. On-site work only.