Join our culinary team as a Sous Chef, managing a agile kitchen environment while delivering exceptional guest experiences. Oversee food preparation and coordinate pastry activities with a focus on quality and hygiene.

As a Sous Chef reporting to the Executive Chef, you will lead kitchen operations and manage a talented team. Your responsibilities will include collaborating on new recipes, ensuring product quality, and handling inventory management. You will also train and mentor interns, fostering a creative and engaging culinary atmosphere.

Key Responsibilities:
• Manage daily kitchen operations with a focus on quality
• Collaborate with the Executive Chef on creative recipes
• Plan and coordinate pastry activities and decor
• Train and mentor kitchen interns and team members
• Control inventory and participate in monthly stocktakes

Requirements:
• 3+ years of relevant culinary experience
• 1 year in a resort or catering environment
• Academic training in hospitality or tourism
• Knowledge of health and safety standards
• Passion for pastry arts and mentorship

Bring your culinary skills and passion for guest service to our kitchen as a Sous Chef.
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📌 Expert Sous Chef for Kitchen Management (Quebec City)
🏢 Germain Hotels group
📍 Quebec City