Sous-Chef de cuisine (Jacopo)

Gray Collection; Montreal; On-site; CAD 60,000 - 80,000; Full time

Job summary

A leading hospitality company in Montreal is seeking a Sous-Chef de cuisine to oversee kitchen operations and ensure high standards of food quality. The ideal candidate will have a diploma in culinary arts, at least three years of experience, and strong management skills. This full-time role offers competitive benefits and opportunities for career advancement.

Benefits

Group insurance plan with telemedicine

50% employee discount across establishments

Employee appreciation events

Qualifications

• Minimum of three years of culinary experience.
• Experience in a hotel setting is an advantage.
• Ability to work under pressure.

Responsibilities

• Control and direct the work of all kitchen staff.
• Ensure customer satisfaction through quality dishes.
• Manage human resources within the team.

Skills

Culinary arts

Team management

Inventory management

Bilingual communication (French and English)

Organizational skills

Education

Diploma in culinary arts

Job description

Join to apply for the Sous-Chef de cuisine (Jacopo) role at Gray Collection

5 days ago Be among the first 25 applicants

Gray Collection, operating in the hospitality industry for nearly 50 years, is an award-winning group of authentic local hotels and restaurants offering travelers worldwide a convivial luxury experience. Our establishments include Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and La Terrasse sur l’Auberge.

Responsibilities

• Control and direct the work of all kitchen staff;
• Conduct daily inspections of the kitchen;
• Ensure customer satisfaction through prompt service and quality dishes;
• Motivate the team in their performance;
• Manage human resources within the team (hiring, training, scheduling, workload distribution, performance evaluation, disciplinary measures);
• Ensure compliance with hygiene, sanitation, health, and safety standards;
• Propose innovations and conduct trials;
• Manage financial resources (budget preparation, operating cost control, etc.);
• Manage material resources (inventory management, procurement, negotiations with suppliers, etc.);
• Ensure effective inventory management to guarantee product quality and minimize losses;
• Follow up on purchases, quality of received goods, and monitor theft;
• Coordinate with the dining room management team to ensure smooth operation of banquets and events;
• Maintain ongoing communication with other hotel departments and internal/external stakeholders.

Qualifications

• Diploma in culinary arts or relevant training;
• Minimum of three (3) years of culinary experience;
• Experience in a hotel setting is a significant advantage;
• Strong interest in teamwork;
• Ability to work under pressure;
• Ability to replace and manage each kitchen position;
• Meticulousness;
• Good organizational skills;
• Excellent communication skills in French and English, both oral and written.

Benefits

• Group insurance plan with telemedicine;
• Collective RRSP and RPDB (Deferred Profit Sharing Plan);
• 50% employee discount across all our establishments for the employee and 3 guests;
• Discounts with our partners (transportation, wellness, leisure);
• Company culture promoting employee recognition;
• Employee appreciation events;
• Growing company with opportunities for advancement and personal development.

Thank you for your interest. Only selected candidates will be contacted for an interview.

We strive to use neutral and inclusive language suitable for all genders. However, some terms, job titles, and phrases may default to masculine as a neutral gender. We invite everyone to apply, regardless of gender.

Seniority level: Mid-Senior level

Employment type: Full-time

Job function: Management and Manufacturing

Industry: Hospitality

Referrals increase your chances of interviewing at Gray Collection by 2x

Get notified about new Executive Sous Chef jobs in Montreal, Quebec, Canada.