• Sous-Chef

    Job Locations CA-QC-Montreal
    Job ID
  • Mission




    • Assist the Chef in product management according to production plans
    • Ensure hygiene and safety regulations are being followed
    • Control inventory, production and distribution
    • Develop new menu item in line with Executive Chef’s vision and staff
    • Control daily rotation of mise en place
    • Manage line cooks, pastry chefs and prep cooks and delegate work on a daily basis
    • Train cooks and dishwasher in accordance to company standards, identify potential for management responsibilities
    • Manage budgets with the Chefs and adapt food production accordingly
    • Represent Chef during their absence
    • Handle any injuries on the job and coordinate with General Manager and HR for follow up
    • Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
    • Ensure kitchen, equipment and storage facilities are sanitary, neat and organized
    • Lead by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate


    • 5+ years of high volume / high end restaurant or hotel experience
    • Degree in culinary arts preferred
    • Experiencing in managing a large team of cooks
    • Excellent communication and management skills
    • Fluent in English, other languages a plus (e.g. French, Spanish)


     The All-Inclusive Career

     Compensation package includes:

    • 6 months contract (renewable)
    • Round trip airfare covered
    • Room & board provided
    • Full access to all resort amenities
    • Competitive salary and healthcare package



    What’s in it for you?

    • Chance to be part of a multicultural team from around the world
    • Opportunity to grow fast professionally as a manager
    • Opportunity to travel the world in exotic locations
    • Discover new skills and talents
    • Share a lifestyle with international guests



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