Sous-Chef, Bell Center

COMPASS GROUP CANADA; Montreal (administrative region); Hybrid; CAD 52,000 - 67,000; Full time

Job summary

Compass Group Canada is seeking a Sous Chef to support the Culinary Director in daily operations, oversee a culinary team, and manage inventories, budgeting and cost controls. You will play a key role in menu planning, client relations, and maintaining high standards of quality and safety in a fast-paced production environment.

The role requires strong supervisory skills, excellent communication, and flexibility to work evenings and weekends as needed.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced production environment.
• Strong background in banquet and catering functions with high-volume production.
• Knowledge of food and catering trends with focus on quality, production, sanitation, cost controls and presentation.
• Basic supervisory skills, able to motivate, lead and develop associates.
• Ability to work as a team player and prioritize effectively.
• Excellent written and verbal communication skills.
• Proficient in Microsoft Office (Word and Excel).
• Willingness to work flexible hours including evenings and weekends.

Responsibilities

• Assist Culinary Director in unit duties and stand in when absent.
• Assist with inventories, pricing, cost controls, requisitioning, and issuing supplies.
• Prepare and supervise culinary team across a wide variety of foods and share knowledge.
• Involve in menu planning, operation planning, budgeting and inventory control.
• Ensure staffing levels support productivity and maintain quality; manage food and payroll costs.
• Maintain client relationships and satisfaction with service and menu options.
• Ensure compliance with Quality Assurance, Health & Safety, WHMIS regulations; report incidents to head office.
• Recommend maintenance and upkeep of kitchen and equipment.

Skills

Communication skills

Team leadership

Prioritization

Hard-working team player

Tools

Microsoft Word

Microsoft Excel

Job description

Now, if you were to come on board as one of ourSous Chefs, we’d ask you to do the following for us:

• Assist the Culinary Director in the unit, taking over the Culinary Directors' duties in his/her absence.
• Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
• Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
• Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.

Think you have what it takes to be ourSous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong background in banquet and catering functions with high-volume production.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.
• Hard-working team player with ability to prioritize effectively.
• Excellent communication skills (written and verbal).
• Proficient in Microsoft Office (Word and Excel).
• Able to work flexible hours to accommodate business needs, may require evening and weekend availability.