Sous-Chef

Main tasks

The Sous-Chef is responsable of the kitchen operation, ensuring that all food is of top-notch quality, all prepared in a consistent manner and served promptly.

• Recruit, train, manage performance, coach and motivate the kitchen staff
• Assisting the Chef planning keeping in mind the budget and the availability of seasonal ingredients
• Ensure that all food is of excellent quality and served in a timely manner
• Take stock of ingredients and equipment and placing orders to replenish stock
• Create new recipes and keep up to date with industry trends
• Receive feedback and make improvements
• Ensure team complies to all food health safety, sanitation and quality principles

Skills and Qualifications

• Culinary school degree/diploma or equivalence in experience
• Portfolio of creative, unique dishes, in seafood an asset
• Discipline, passionate and pride for delighting people with food
• Strong organizational skills with impeccable time management in high-pressure environment
• Expert multitasking ability and exemplary work ethic
• Strong leadership, motivational and people skills
• Bilingual (English/French)

Join our dynamic team!

Possibility of housing accommodation!

• Requirement: Have the right to work in Canada.