Become a vital culinary leader as an Executive Sous-Chef where your skills in food management and kitchen training shine. Operate in a bustling workplace and advance your cooking career.

This role demands a dedicated chef with 3-5 years of experience to manage kitchen functions and inspire a team of 11-15 cooks and chefs. Responsibilities include food preparation oversight, menu planning, and cost estimation, ensuring every dish meets our high standards. Excellent communication skills in French are vital for collaboration.

Key Responsibilities: • Oversee food cost management and inventory logs • Train and inspire kitchen staff in cooking techniques • Plan, prepare, and execute menus for diverse events • Mentor chefs and manage kitchen workflows • Adapt recipes for guests with special dietary needs

Requirements: • Experience as a chef for at least 3 years • Proficiency in French communication • Background in culinary arts from recognized education • Ability to handle a physically demanding work environment • Successful criminal record check

Harness your culinary passion and leadership to create unforgettable dining experiences. #J-18808-Ljbffr

📌 Culinary Leader: Executive Sous-Chef (Lac-Brome)
🏢 Domaine Château-Bromont
📍 Lac-Brome