Sous-Chef

Tidan Inc.; Montreal; On-site; CAD 65,000; Full time

Job summary

Join a dynamic team at an iconic hotel in the heart of Montreal as a Sous Chef. This position offers a unique opportunity to assist the Executive Chef in managing culinary operations, from meal planning to staff supervision. You will play a key role in maintaining high food quality and hygiene standards while contributing your culinary creativity to develop appealing menus. If you thrive in a fast-paced environment and are passionate about culinary excellence, this role is perfect for you. Embrace the challenge and diversity this position offers in one of downtown Montreal's largest hotels.

Qualifications

• 5-10 years in high-volume restaurant kitchen, including 3-5 years in management.
• Strong team management and culinary creativity required.

Responsibilities

• Assist head chef in daily kitchen and banquet activities.
• Supervise kitchen staff and maintain hygiene standards.
• Contribute to meal planning and recipe development.

Skills

Team management skills

Organization and time management

Hygiene and food safety standards

Adaptability

Culinary creativity

Training and mentoring

Job description

Status: Full-time

Salary: Starting at 65,000$ per year

Acquired in 2018 by Tidan, this hotel is located in the heart of the Montreal metropolis. The Marriott Château Champlain is a 1-minute walk from the metro, accessible by an underground route, adjacent to the Bell Centre. This iconic Montreal hotel was completely renovated in 2021, with 36 floors, 614 rooms, 13 suites, 25 meeting rooms, and can accommodate up to 1,000 guests. If you are looking for a stylish and modern work environment, join the inspiring team of one of the largest hotels in downtown Montreal.

Reporting to the Executive Chef, the Sous Chef is responsible for assisting the head chef in managing the culinary operations of the restaurant and banquets. You will coordinate the daily culinary activities of the kitchen, assist in developing new recipes, and ensure compliance with quality and hygiene standards. The incumbent will be required to coordinate culinary operations in the restaurant and banquet kitchen as per operational needs. This is a golden opportunity for individuals seeking challenges and diversity in their roles.

Responsibilities:

• Assist the head chef in coordinating daily kitchen and banquet activities according to operational needs.
• Participate in meal planning and preparation.
• Supervise and mentor kitchen staff.
• Maintain food quality and hygiene standards.
• Contribute to the development of new recipes and the creation of appealing menus.
• Manage ingredient stocks and inventory.
• Train and motivate the kitchen team to achieve performance goals.
• Ensure kitchen cleanliness and compliance with food safety regulations.
• Collaborate with the head chef to optimize kitchen efficiency and productivity.
• Assume the responsibilities of the head chef in their absence.

Requirements:

• Strong team management skills.
• Effective organization and time management.
• Sense of hygiene and food safety standards.
• Adaptability and resistance to stress.
• Culinary creativity.
• Ability to train and mentor kitchen staff.

Required years of experience:

• 5 to 10 years of experience in high-volume restaurant kitchen, including 3 to 5 years in a management role.