Lead Sous-Chef: Fine Dining, Creative Menus, Travel Perks

Germain Hotels group; Brossard; Hybrid; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Travel discounts

Autonomy

Gym on site

Job summary

Germain Hotels seeks a Sous Chef to lead the kitchen team during preparation of all items and to uphold the highest guest service standards.

You will manage food preparation, cooking activities and plating, while ensuring recipes, portions and presentation meet the restaurant's standards. This role requires coordinating production schedules, staffing, and maintaining safety and cleanliness in a fine dining environment.

Qualifications

• Academic training in hospitality or tourism.
• Minimum 2 years experience as sous-chef in a reputable fine dining restaurant.
• Proven ability to plan and organize, with an acute sense of time management and attention to detail.
• Assertive, professional and positive with proven ability to develop and lead in a team environment.
• Excellent interpersonal & communications skills, outgoing.

Responsibilities

• Understanding, adhering to and executing all kitchen policies, procedures, standards and training.
• Ensure that all food and products are consistently prepared and served according to recipes and standards.
• Prepare and cook foods of all types, regularly for special guests and functions.
• Work a station if needed.
• Manage food preparation, cooking activities and plating; resolve guest satisfaction issues.
• Determine production schedules and staff requirements to ensure timely service.
• Recruit and hire staff including cooks and kitchen employees.
• Monitor and manage service quality, health, safety and cleanliness.
• Inspect supplies, equipment and work areas for conformance to standards.

Skills

Team leadership

Time management

Attention to detail

Interpersonal skills

Education

Hospitality or Tourism training

Job description

Germain Hotels seeks a Sous Chef to lead the kitchen team during preparation of all items and to uphold the highest guest service standards.

You will manage food preparation, cooking activities and plating, while ensuring recipes, portions and presentation meet the restaurant's standards. This role requires coordinating production schedules, staffing, and maintaining safety and cleanliness in a fine dining environment.