Sous Chef - Lead Menu Innovation & Team Training

Playground; Montreal (administrative region); On-site; CAD 55,000 - 85,000; Full time

Benefits offered by this job

Competitive compensation

Discounts on food

Opportunities for career advancement

Free parking

Company-wide events

Playground Cares volunteer opportunity

Job summary

Playground is seeking a Sous-chef to lead culinary operations at our Montreal location. You will oversee menu preparation, recipe supervision, and training of the culinary team while maintaining high standards of food quality and guest satisfaction.

You will contribute creatively to new menu items, manage kitchen organization, and collaborate with purchasing to ensure ample, cost-conscious supplies. Strong English or French communication is essential for success in a busy, guest-focused

Qualifications

• Fluent in English or French (or both).
• Excellent communication, interpersonal and organizational skills.
• Ability to multitask in a fast-paced environment.
• Solid understanding of restaurant operations and internal controls.
• Budgeting and cost-tracking experience.

Responsibilities

• Prepare menu items and ensure recipes are followed.
• Train team members in proper preparation methods and portion control.
• Develop new menu items and test in Playground F&B outlets.
• Maintain kitchen cleanliness and organization; ensure food quality and presentation.
• Assist with budget preparation, tracking and costing methods.
• Monitor inventory, par stock levels, and purchase needs.
• Ensure proper storage and sanitation of all kitchen areas.

Skills

Strong communication

Multitasking

Team leadership

Food safety knowledge

Customer service focus

Tools

Microsoft Office

Google Suite

Job description

Playground is seeking a Sous-chef to lead culinary operations at our Montreal location. You will oversee menu preparation, recipe supervision, and training of the culinary team while maintaining high standards of food quality and guest satisfaction.

You will contribute creatively to new menu items, manage kitchen organization, and collaborate with purchasing to ensure ample, cost-conscious supplies. Strong English or French communication is essential for success in a busy, guest-focused