Sous-Chef

Germain Hôtels; Brossard; On-site; CAD 60,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dedicated Sous Chef to lead the kitchen team in delivering exceptional culinary experiences. This role involves overseeing food preparation, managing kitchen operations, and ensuring adherence to high standards of service and quality. With a strong focus on teamwork and guest satisfaction, the ideal candidate will have a proven track record in fine dining and a passion for culinary excellence. Join a growing company that offers opportunities for career development and a supportive work environment, all while enjoying the perks of working in a vibrant hotel setting.

Benefits

Group Insurance Contribution

Promotional Hotel Rates

Career Development Opportunities

Access to Hotel Gym

Employee Referral Program

Employee Assistance Program

Qualifications

• Minimum 2 years experience as sous-chef in a reputable fine dining restaurant.
• Proven ability to plan and organize with attention to detail.

Responsibilities

• Manage the kitchen team during food preparation and ensure guest satisfaction.
• Recruit and hire kitchen staff and maintain service quality.

Skills

Time Management

Leadership

Interpersonal Skills

Communication Skills

Education

Culinary Arts Degree

Job description

Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.

YOUR ROLE

1. Understanding, adhering to and executing all kitchen operational policies and procedures, standards and training programs.
2. Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
3. Prepare and cook foods of all types, on a regular basis, for special guests and functions.
4. Working a station if needed.
5. Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
6. Determine production schedules and staff requirements necessary to ensure timely service.
7. Recruit and hire staff, including cooks and other kitchen employees.
8. Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.
9. Monitoring and managing service, quality, health and safety, and cleanliness.
10. Inspect supplies, equipment, and work areas to ensure conformance to established standards.

YOUR PROFILE

1. Minimum 2 years experience as sous-chef in a reputable fine dining restaurant.
2. Operations management experience with significant evening and catering/special events business is an asset.
3. Proven ability to plan and organize, with an acute sense of time management and attention to detail.
4. Assertive, professional and positive with proven ability to develop and lead in a team environment.
5. Excellent interpersonal and communication skills, outgoing.

WHAT WE OFFER

1. A percentage of the group insurance is paid by the employer for full-time employees.
2. Promotional rate to discover Germain Hôtels properties through Canada.
3. Opportunities to develop your career within a growing company across Canada.
4. Access to the hotel gym.
5. Employee referral program.
6. Employee Assistance Program for team member and their family.