Work place: 1050 Rue De La Gauchetière O, Montréal, QC H3B 4C9

Status: Full time

Salary: 70 000$ per year

Reporting to the Executive Chef, the Sous Chef supports the Chef de Cuisine in overseeing the culinary operations of Lloyd, banquet services, and the BelVu Terrace. The successful candidate will coordinate the daily activities of the unionized kitchen team, contribute to the development of new recipes, and ensure compliance with the highest standards of food quality, hygiene, and food safety. Depending on operational needs, the Sous Chef will oversee culinary operations for both the restaurant and banquet kitchens.

Your Mission

- Work closely with the Executive Chef to develop innovative and refined menus.
- Lead, inspire, and motivate the kitchen team through strong and engaging leadership.
- Ensure flawless execution of all dishes while maintaining the highest culinary standards.

What's're Looking For

- Previous experience as a Sous Chef or in a similar leadership role.
- Experience working in a unionized environment is considered a robust asset.
- Creativity and a passion for menu development.
- The ability to thrive in a fast‑paced environment while fostering a positive and collaborative kitchen culture.

Responsibilities





- Assist the Chef de Cuisine in coordinating the daily operations of the restaurant and banquet kitchens based on operational needs.
- Participate in menu planning and meal preparation.
- Supervise, coach, and support the kitchen team.
- Ensure compliance with food quality, hygiene, and food safety standards.
- Contribute to the development of new recipes and appealing menu offerings.
- Manage ingredient inventory and monitor stock levels.
- Train, mentor, and motivate the kitchen team to achieve performance objectives.
- Maintain a clean, organized kitchen and ensure compliance with all food safety regulations.
- Collaborate with the Chef de Cuisine to improve operational efficiency and productivity.
- Assume the responsibilities of the Chef de Cuisine in their absence.

Required Experience

3 to 5 years of experience in a high-volume restaurant kitchen, including 1 to 2 years in a supervisory role.

Benefits

Apart from competitive salaries, we offer group insurance which includes life insurance, disability insurance, and medical and dental insurance, as well as vision care. Employees have 24/7 virtual access to healthcare professionals through our Employee Assistance Program. Personal days and vacations are planned according to the department, and a referral bonus is provided.

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