The Sous-Chef ensures the smooth day-to-day operation of the kitchen. In collaboration with the Executive Chef, they plan, organize, direct, and oversee kitchen operations to ensure the company's quality and quantity standards are consistently met. Directly involved in daily operations, they are responsible for training, supervising, and supporting the performance of the kitchen brigade.

They maximize productivity and maintain ongoing control of operational costs. Supervise and direct the work of all kitchen staff. Conduct daily kitchen inspections. Ensure guest satisfaction through timely service and the quality of dishes served.

Manage human resources within the team, including hiring, training, scheduling, work allocation, performance evaluations, and disciplinary actions. Ensure compliance with hygiene, sanitation, health, and workplace safety standards. Develop new menu ideas and conduct recipe testing.

Manage financial resources,



including budget preparation and operational cost control. Manage departmental resources, including inventory, purchasing, supplier negotiations, and procurement. Maintain effective inventory control to ensure product quality and minimize waste.

Monitor purchasing activities, the quality of received goods, and remain vigilant regarding theft prevention. Maintain ongoing communication with other hotel departments and various internal and external stakeholders. Extensive knowledge of French cuisine.

Previous hotel industry experience is considered a solid asset. Ability to fill in and manage all kitchen stations. Strong verbal and written communication skills in both French and English. Availability to work evenings and weekends. #

📌 Sous-Chef at Gaspar French Brewery (Montreal)
🏢 Gray Collection
📍 Montreal