Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.Support management in d...
JOB SUMMARY
Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.
WHAT YOU'LL DO
Support management in decision-making and ensure sound management of established budgets
Participate in daily kitchen operations while ensuring the quality of prepared products
Plan and coordinate pastry activities while maintaining quality and hygiene standards
Collaborate with the Executive Chef to develop and create recent recipes, seasonal or themed desserts, and creative presentations
Create refined dessert decorations, harmonizing colors, textures, and flavors
Develop house-made syrups for bars in collaboration with mixology teams
Efficiently manage inventory, participate in monthly stocktakes, and control product loss
Train, mentor,
and supervise interns and team members, sharing techniques and a passion for the pastry arts
Actively participate in recruiting, training, supporting, and evaluating team members, fostering an engaging work environment
WHAT YOU'LL BRING
Academic training in hospitality or tourism
Minimum of 3 years’ experience in a similar role
1 year of experience in a resort, banquet, or catering environment
Knowledge and application of labor standards and basic principles of health and safety, as well as hygiene and sanitation
WHAT WE OFFER
Passionate about travel? Enjoy preferred rates during your stays at Germain Hotels and explore the country again and again!
A work environment that encourages creativity and autonomy—contribute to the growth of a company that helps you advance and recognizes you for who you truly are
Love working out? Enjoy access to an ultra-modern gym right at your workplace
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📌 Sous-Chef (Quebec City)
🏢 Germain Hotels group
📍 Quebec City
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