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 recent 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.