Sous-Chef

Bistro Chez Roger; Montreal; On-site; CAD 33,000 - 34,000; Full time

Benefits offered by this job

Employee discounts

Team environment

Menu development involvement

Leadership development

Job summary

Bistro and Bar Chez Roger in Montreal is seeking a dedicated Sous-Chef to support daily kitchen operations and lead a skilled team. You will work closely with the Head Chef to ensure top-tier food quality, manage mise en place, and help control costs while maintaining high safety and hygiene standards.

Ideal candidates have substantial kitchen leadership experience, strong culinary skills, and the ability to mentor staff.

Qualifications

• Significant experience in a professional kitchen, preferably in a sous-chef or supervisory role.
• Excellent culinary skills and strong knowledge of cooking techniques.
• Strong organizational skills and ability to prioritize tasks effectively.
• Positive leadership skills and ability to motivate, guide, and support a team.
• Independence, reliability, and a strong sense of responsibility.
• Good understanding of inventory management, portion control, and food costs.
• Ability to maintain high standards of quality and consistency.
• Ability to work efficiently under pressure during busy service periods.
• Strong attention to detail, discipline, and commitment to food safety and hygiene standards.
• Team-oriented mindset, strong communication skills, and a constructive attitude.
• Ability to take initiative, solve problems, and adapt to unexpected situations.

Responsibilities

• Assist the Head Chef in managing the daily kitchen operations.
• Ensure food quality, efficient execution, consistency, and attention to detail in plate presentation.
• Organize and actively participate in food preparation and ensure smooth service operations.
• Supervise, mentor, and train kitchen staff.
• Ensure proper task delegation and maintain an efficient kitchen workflow.
• Take charge of kitchen operations in the Head Chef's absence.
• Participate in menu and recipe development and execution.
• Assist with ordering, stock management, and inventory control.

Skills

Kitchen leadership

Culinary skills

Organization

Team mentorship

Cost awareness

Food safety

Quality control

Communication

Adaptability

Job description

Sous-Chef

Bistro and Bar Chez Roger

Salary: CA$24.00-CA$25.00 per hour

Job Type

• Full-time – 40 hours per week

• Schedule: 4 days of 10 hours each

Salary

• $24-$25 per hour + tips (approximately $4 per hour)

Benefits

• Generous employee discounts

• Stimulating and friendly work environment

• Opportunity to actively contribute to the development of the culinary offerings at both establishments

• Opportunity to develop management and team leadership skills

Job Description

The Sous-Chef plays an essential role in ensuring the smooth operation of the kitchens at Bistro and Bar Chez Roger.

Working closely with the Head Chef, the Sous-Chef helps organize daily operations, ensures food quality and consistency, supervises the kitchen team, and contributes to cost control.

The Sous-Chef must be capable of taking over the Head Chef's responsibilities in their absence and ensuring that kitchen operations run smoothly, independently, efficiently, and in an organized manner.

Main Responsibilities

• Assist the Head Chef in managing the daily kitchen operations of Bistro and Bar Chez Roger;

• Ensure food quality, efficient execution, consistency, and attention to detail in plate presentation;

• Organize and actively participate in food preparation (mise en place) and ensure smooth service operations;

• Supervise, mentor, and train kitchen and dishwashing staff;

• Ensure proper task delegation and maintain an efficient kitchen workflow;

• Take charge of kitchen operations in the Head Chef's absence;

• Participate in the development, improvement, and execution of menus and recipes;

• Assist with ordering, stock management, inventory control, and receiving deliveries;

• Optimize ingredient usage, control portions, and minimize food waste;

• Help achieve food cost and labor cost targets;

• Ensure compliance with established recipes, procedures, and quality standards;

• Strictly enforce hygiene, food safety, and workplace health and safety standards;

• Maintain a clean, organized, and efficient kitchen while promoting a positive work environment;

• Quickly identify operational issues and contribute to implementing effective solutions;

• Maintain clear and effective communication with the Head Chef, management, and other team members;

• Contribute to the continuous improvement of food quality, operational efficiency, and profitability.

Qualifications and Skills

• Significant experience in a professional kitchen, preferably in a Sous-Chef or supervisory role;

• Excellent culinary skills and strong knowledge of cooking techniques;

• Strong organizational skills and ability to prioritize tasks effectively;

• Positive leadership skills and ability to motivate, guide, and support a team;

• Independence, reliability, and a strong sense of responsibility;

• Good understanding of inventory management, portion control, and food costs;

• Ability to maintain high standards of quality and consistency;

• Ability to work efficiently under pressure during busy service periods;

• Strong attention to detail, discipline, and commitment to food safety and hygiene standards;

• Team-oriented mindset, strong communication skills, and a constructive attitude;

• Ability to take initiative, solve problems, and adapt to unexpected situations.

You're the Person We're Looking For If…

You are passionate about cooking, enjoy teamwork, and take pride in sharing your knowledge and expertise. You are organized, detail-oriented, and comfortable taking on responsibilities while maintaining excellent standards of food preparation and execution.

Are you looking for a restaurant where you can put your skills to work, actively contribute to culinary decisions, and develop your leadership abilities within a dynamic team?

We'd love to meet you!

Additional Benefits

• Company events

• Employee discounts

• Voluntary Retirement Savings Plan (VRSP)

Experience

• Professional kitchen experience: 7 years (Required)

Language

• French (Required)

Work Location

• In person