Step into a full-time Sous-Chef role where your cooking skills and leadership abilities will be pivotal. This position is aimed at candidates with a solid culinary background and experience in a variety of kitchen settings. You will take charge of menu planning, cooking specialty dishes, and training kitchen staff in a restaurant, bakery, or resort environment.

Fluency in French is essential, along with a college education in culinary arts and at least three years of experience. Key Responsibilities:

- Create and prepare special dishes and banquets
- Estimate and manage costs of food supplies
- Train and lead the kitchen team in daily operations
- Consult with clients for custom food preparation needs
- Analyze kitchen performance and optimize operational efficiency Requirements:
- 3 to 5 years of culinary experience
- Cook Trade Certification mandatory
- Authorized to work in Canada
- Fluent in French
- Solid leadership and organizational skills Contribute your expertise to enhance the culinary experience in a lively kitchen.

📌 Full-Time Sous-Chef Role (Baie-Saint-Paul)
🏢 Germain Hôtels
📍 Baie-Saint-Paul