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Things are brewing around here — and it’s not just hot air!

But who are Les 3 Brasseurs? We’re passionate people who carry on the tradition of delicious, handcrafted beer brewed right on site. At our restaurants, you can smell the hops and feel the warmth — it's all about authenticity, generosity, and a job well done, without the fuss.

Being a manager at 3 Brasseurs means working in a participative management environment where autonomy and accountability are key. Our Kitchen Manager role is hands‑on and full of opportunities to grow your career with us!

• 55% employer‑paid group insurance
• Employer‑covered Employee Assistance Program (EAP)
• Discounts on meals
• Fast‑track opportunities for career advancement
• A company culture focused on personal and professional development
• A fun, friendly, and dynamic work environment
• Annual performance bonuses
• Free employee parking (or easy access to public transit in the Montreal area)

As Kitchen Manager, you’ll oversee all aspects of kitchen operations, ensuring every dish meets our quality standards. You’ll lead by example, inspiring your team to follow company procedures consistently. Key aspects of your role include hygiene and food safety management, organization, food quality, team development, and cost control.

• Ensure food quality and dish execution standards are met at all times
• Take a proactive approach to food safety by promoting and maintaining best practices, using checklists, and monitoring food and storage temperatures
• Supervise and coordinate various kitchen stations
• Handle recruitment, onboarding, training, succession planning, and team management
• Monitor stock rotation and manage inventory according to company standards
• Control food costs by enforcing recipe compliance, managing waste, and applying corrective actions when variances occur between theoretical and actual inventory
• Contribute to achieving financial goals
• Create team schedules and manage labor costs using standard tools, aligned with targets
• Promote and ensure health and safety by providing training and maintaining kitchen equipment
• Oversee cleanliness, preventive maintenance, and equipment repairs
• Supervise the pass to ensure accuracy, presentation, and prioritization of dine‑in, delivery, and take‑out orders
• Ensure smooth kitchen operations and step in wherever support is needed
• Handle administrative tasks such as payroll, scheduling, emails, follow‑ups, etc.

• You manage stress well in a fast‑paced kitchen environment
• You’re organized and versatile, able to set priorities and work independently
• You communicate clearly and kindly, using active listening and openness to build trust and collaboration
• You see team development as a priority, offering real growth opportunities
• You have strong leadership skills that inspire, guide, and unite your team around a shared vision
• You show managerial courage when needed, while always staying tuned in to your team’s needs

• Full‑time position (40 hours/week)
• Available Monday to Sunday, with two days off per week
• Participation in restaurant openings and closings, on a rotating schedule
• Variable shifts including days, evenings, and weekends, based on operational needs