Sous-Chef, Centre Vidéotron

Group Compass Ltee; Quebec; On-site; CAD 42,000 - 64,000; Full time

Job summary

Group Compass Ltee in Canada seeks a talented Sous Chef to support the Culinary Director, supervise kitchen operations, and guide a diverse culinary team in a high-volume environment.

You will oversee menu planning, inventory control, cost management, staff scheduling, and ensure compliance with health & safety standards while maintaining strong client relationships and quality across all service options.

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 trends, production, sanitation, cost controls and presentation.
• Basic supervisory skills, able to motivate, lead and develop associates.
• Willingness to work flexible hours including evenings and weekends.
• Excellent written and verbal communication skills.

Responsibilities

• Assist the Culinary Director in the unit, taking over duties in their absence.
• Assist with inventories, pricing, cost controls, requisitioning and issuing supplies.
• Prepare and supervise the culinary team in a wide variety of foods and share knowledge.
• Be involved in menu planning, operation planning, expenditures, budgeting and inventory control.
• Ensure proper staffing for productivity and maintain quality; manage food and payroll costs.
• Maintain client relationships and ensure client satisfaction with service and menu options.
• Comply with Compass Quality Assurance, Health and Safety, WHMIS regulations.
• Coordinate workplace inspections and WHMIS training; report incidents to head office.
• Recommend maintenance and upkeep of the kitchen and equipment.

Skills

Culinary supervision

Menu planning

Team leadership

Food cost controls

Communication

Tools

Microsoft Office

Job description

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.