Sous-Chef – Mediterranean Cuisine

Patio Patio; Sainte-Thérèse; On-site; CAD 42,000 - 62,000; Full time

Benefits offered by this job

Competitive salary

Shared tips

Flexible schedule

Career growth

Friendly environment

Job summary

Patio Patio in Sainte-Thérèse, Canada, is seeking a talented Sous-Chef to join our Mediterranean-inspired kitchen. Work with the Executive Chef to craft menus, oversee the kitchen team, and ensure top-quality dishes and food safety.

You will lead service, manage inventory, and mentor staff while maintaining MAPAQ standards. Flexible schedule, evenings and weekends, shared tips, and opportunities for growth in a warm, creative dining environment.

Qualifications

• Culinary degree or relevant training (asset).
• Proven Sous-Chef or Chef de Partie experience.
• Mediterranean cuisine knowledge preferred.
• Highly organized, detail-oriented, creative.
• Ability to work under pressure and lead a team.
• Professional attitude and passion for gastronomy.

Responsibilities

• Assist the Executive Chef in menu planning and preparation.
• Supervise and train kitchen staff on a daily basis.
• Maintain quality control and presentation standards for all dishes before service.
• Manage inventory and place orders for supplies.
• Ensure hygiene, safety, and MAPAQ standards.
• Take an active role during service, especially during peak hours.
• Foster a positive, collaborative, and motivating work environment.

Skills

Culinary skills

Leadership

Team training

Pressure handling

Education

Culinary degree

Job description

About Us

Located in the heart of Sainte-Thérèse,

About Us

Located in the heart of Sainte-Thérèse, Patio Patio is a warm and welcoming restaurant celebrating the richness and freshness of Mediterranean flavors. Our cuisine is inspired by the sun, the sea, and tradition, with a contemporary twist. We pride ourselves on offering guests an authentic, friendly, and creative dining experience.

Position Overview

As Sous-Chef, you will work closely with the Executive Chef to ensure the smooth operation of the kitchen and the consistent quality of all dishes. You will take part in the creation and execution of recipes, oversee the kitchen team, and ensure compliance with hygiene and food safety standards.

Key Responsibilities

• Assist the Executive Chef in menu planning and preparation.
• Supervise and train kitchen staff on a daily basis.
• Maintain quality control and presentation standards for all dishes before service.
• Manage inventory and place orders for supplies.
• Ensure adherence to hygiene, safety, and sanitation standards (MAPAQ).
• Take an active role during service, especially during peak hours.
• Foster a positive, collaborative, and motivating work environment.

Requirements

• Culinary degree or relevant training (an asset).
• Proven experience as a Sous-Chef or Chef de Partie.
• Strong mastery of culinary techniques, ideally in Mediterranean cuisine.
• Highly organized, detail-oriented, and creative.
• Ability to work under pressure and lead a team effectively.
• Professional attitude and passion for gastronomy.

Perks & Benefits

• Competitive salary based on experience.
• Shared tips.
• Flexible schedule including evenings and weekends.
• Stimulating and friendly work environment.
• Opportunities for career growth.