Sous-Chef, Centre Bell

Group Compass Ltee; Montreal (administrative region); On-site; CAD 52,000 - 70,000; Full time

Job summary

Group Compass Ltee in Montréal, QC is seeking a capable Sous Chef to support the Culinary Director and lead the kitchen in their absence. You will supervise a team, assist with inventories, costing, and menu development, and ensure quality and safety standards.

The role requires four years of supervisory culinary experience, a strong banquet and catering background, and excellent communication. Flexible hours, high-volume production, and close collaboration with clients are expected.

Qualifications

• Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
• Strong banquet and catering background with high-volume production.
• Knowledge of food and catering trends; focus on quality, cost controls and presentation.
• Supervisory skills with ability to motivate and develop staff.
• Excellent written and verbal communication.

Responsibilities

• Assist the Culinary Director in the unit and cover duties in their absence.
• Assist with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment.
• Prepare and supervise the culinary team across a wide variety of foods.
• Participate in menu planning, operation planning, budgeting and costing.
• Manage staffing for productivity and control food and payroll costs.
• Maintain client relationships and ensure client satisfaction.
• Ensure compliance with Quality Assurance, Health and Safety, WHMIS.
• Coordinate inspections and WHMIS training; report incidents.
• Recommend maintenance and upkeep of kitchen and equipment.

Skills

Culinary supervision

Banquet & catering experience

Food cost controls

Staff leadership and development

Communication skills

Team player / prioritization

Tools

Microsoft Office

Job description

40967-Bell Centre-Admin - | 40967
1275 RUE ST-ANTOINE OUEST
MONTREAL, QC H3C 5L2, CAN

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.