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Open nowPosted 34 hours ago

Sous-Chef at Gaspar French Brewery

graycorp76 open roles

Where
Gaspar Brasserie Française, 97 rue de la Commune Est, Montréal, Quebec, Canada
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Your applicationOpen nowSous-Chef at Gaspar French Brewerygraycorp · Gaspar Brasserie Française, 97 rue de la Commune Est, Montréal, Quebec, Canada

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The clock on this job

Early applications get read.

8.2% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.9%1 day
  2. 3.8%3 days
  3. 8.2%7 days
  4. 15.2%14 days
  5. 34.2%30 days
This job: posted 34 hours ago

The posting

  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. Through strong leadership and management skills, they foster teamwork and create a strong sense of belonging within the team. They maximize productivity and maintain ongoing control of operational costs. RESPONSIBILITIES

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. Motivate team members to perform at their best. 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. Communicate and collaborate with the dining room management team to ensure the successful execution of banquets and events. Maintain ongoing communication with other hotel departments and various internal and external stakeholders.

QUALIFICATIONS

Diploma in Professional Cooking (or equivalent relevant education). Minimum of three (3) years of culinary experience.

Extensive knowledge of French cuisine.

Previous hotel industry experience is considered a strong asset. Strong interest in teamwork and collaboration. Ability to work effectively under pressure. Ability to fill in and manage all kitchen stations. Strong attention to detail. Excellent organizational skills. Strong verbal and written communication skills in both French and English. Availability to work evenings and weekends.

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