Elevate your culinary career as an Executive Sous-Chef, focusing on food quality and kitchen management on-site. Bring your expertise in cooking techniques and leadership to this vibrant role.
This position requires a seasoned individual with 3-5 years of experience in culinary management. You'll supervise a team of 11-15 kitchen staff while fostering a creative cooking environment. Key skills include excellent oral communication, cost analysis, and recipe creation, ensuring top-tier food quality for events.
Key Responsibilities:
• Supervise and train chefs, cooks, and kitchen staff
• Plan menus and direct food preparation activities
• Create and implement current recipes for events
• Maintain records of food costs and inventory
• Recruit and hire additional kitchen staff
Requirements:
• 3 to 5 years of culinary experience
• Strong oral communication skills in French
• College/CEGEP education in culinary arts
• Ability to work in a fast-paced, physical environment
• Must pass a criminal record check
Use your leadership and culinary skills to prepare exquisite dishes that satisfy customers’ needs and dietary restrictions.
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