Sous Chef – LUZIA

Cirque du Soleil Entertainment Group; Montreal (administrative region); On-site; CAD 65,000 - 95,000; Full time

Job summary

Cirque du Soleil Entertainment Group is seeking a skilled Sous Chef to support culinary operations of a touring show. This hands-on leadership role acts as second-in-command in the kitchen, overseeing food preparation, menu execution, and daily operations across multiple markets.

The ideal candidate brings at least five years of high-volume kitchen experience, a professional culinary diploma, strong leadership and communication skills, and fluency in English.

Qualifications

• Availability to tour internationally full-time and work in foreign countries.
• Diploma from a recognized professional culinary institute (e.g., ITHQ) or equivalent training.
• Minimum 5 years of professional culinary experience in high-volume kitchens; buffet-style service experience is an asset.
• Excellent knowledge of international cuisines, cooking techniques, food production, equipment, safety regulations, nutrition, and dietary restrictions.
• Certification in hygiene and food safety.

Responsibilities

• Plan and prepare high-quality daily meals (breakfast, lunch, dinner, buffet) with focus on flavor, presentation, consistency, variety, portion control, and timely service.
• Support menu and recipe development, considering budget targets, nutrition, efficiency, ingredient availability, and themed meals.
• Prepare and submit daily food and supply orders; maintain storage, FIFO, and inventory organization.
• Receive deliveries, inspect quality, report shortages or concerns, and suggest suitable alternatives.
• Minimize food waste through planning, portion control, and inventory management.

Skills

Fluent English

Leadership

Teamwork

Communication

Organizational Skills

Education

Culinary diploma

Job description

Sous Chef – Touring Shows

• Please note that this position requires you to tour internationally full-time and to work in foreign countries. *

Kitchen Services

Full-Time position

• Please note that this position requires you to tour internationally full-time and to work in foreign countries. *

We are seeking a skilled and adaptable Sous Chef to support the culinary operations of a touring show. Working under the direction of the Kitchen Manager, the Sous Chef serves as second-in-command of the touring show's kitchen, supporting culinary operations, menu execution, food preparation, and kitchen supervision. The Sous Chef combines strong culinary expertise with leadership skills to ensure operational excellence and maintain the highest standards of food quality, safety, and consistency, contributing to an exceptional dining experience for an international company of artists and employees.

This is a hands‑on role requiring both culinary expertise and strong organizational skills. The ideal candidate is passionate about food, thrives in a multicultural, fast‑paced environment, and is eager to contribute to the well‑being of an international company of artists and crew.

Food

The Sous Chef will have the opportunity to:

• Plan and prepare high‑quality daily meals (breakfast, lunch, dinner, buffet style) with a focus on flavor, presentation, consistency, variety, portion control, and timely service — accommodating a variety of cultural and dietary needs.
• Support menu and recipe development, considering budget targets, nutritional balance, operational efficiency, ingredient availability, and creative ideas for themed meals.
• Prepare and submit daily food and supply orders to the Kitchen Manager and/or approved suppliers; maintain proper storage, rotation (FIFO), and organization of inventory.
• Receive deliveries, inspect product quality and quantities, and report shortages or quality concerns to the Kitchen Manager, recommending suitable alternatives when necessary.
• Minimize food waste through effective production planning, portion control, and inventory management.

Health & Safety

• Ensure full compliance with food safety, sanitation, HACCP, and local health regulations by monitoring food handling practices, equipment, temperatures, and required documentation.
• Lead and participate in daily cleaning and sanitation of kitchen and dining areas.
• Monitor kitchen equipment and promptly report maintenance or repair needs to the Kitchen Manager.
• Ensure all food products are stored, labeled, and handled according to company standards and local regulations.

Team

• Foster a positive, respectful, collaborative, and safe working environment aligned with Cirque du Soleil Entertainment Group's values.
• Supervise, train, mentor, and onboard local temporary kitchen staff (skilled and unskilled) in food preparation, cleaning procedures, food safety, and operational standards, fostering teamwork and efficiency.
• Support the Kitchen Manager in maintaining team engagement and operational excellence; assume full responsibility for daily kitchen operations in the Kitchen Manager's absence.
• Deliver outstanding hospitality and service to the touring company, promoting a positive dining experience.
• Collaborate with other touring departments to meet schedule changes, special events, and evolving needs.
• Build and maintain strong working relationships with internal and external stakeholders.
• Perform other job‑related duties as assigned.

City / Country Transfers

• Participate in the setup, tear‑down, and transfer of the kitchen between markets — preparing, organizing, packing, and unpacking kitchen contents safely, and ensuring all equipment is properly transported and reinstalled.

The ideal candidate will have the following qualifications:

• Required: Availability to tour internationally full‑time and work in foreign countries.
• Diploma from a recognized professional culinary institute (e.g., ITHQ in Quebec) or equivalent professional training.
• Minimum 5 years of professional culinary experience in high‑volume kitchens; buffet‑style service experience an asset.
• Excellent knowledge of international cuisines, cooking techniques, food production, kitchen equipment, food safety regulations, nutrition, dietary restrictions, and food allergies.
• Certification in hygiene and food safety.
• Strong organizational and leadership skills, with efficiency and speed of execution.
• Excellent teamwork and communication skills, with the ability to work under pressure in a fast‑paced, adaptable touring environment.
• Strong service orientation and a collaborative approach.
• Fluent in spoken and written English required; additional languages an asset.
• Ability to lift and carry up to 50 lb (23 kg) and perform the physical demands of a commercial kitchen, including crouching, kneeling, standing, and lifting — sometimes for extended periods — and working in confined spaces and variable temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Cirque du Soleil Entertainment Group is an equal opportunity employer. We do not discriminate against applicants or employees because of their race, creed, color, age, religion, sex, disability, sexual orientation, marital status, military status, national origin or ancestry.