Your responsibilities

Culinary creation and menu planning

• Design, develop, and update the menus for Table G restaurant, Bar G, and banquet events, with a focus on local ingredients and seasonal produce;
• Ensure consistency and excellence in the culinary offerings across all service locations;
• Develop customized proposals for corporate events, weddings, and banquets.

Kitchen Operations Management

• Oversee all daily kitchen operations: prep, service, cleanliness, and organization;
• Ensure strict compliance with food safety and hygiene standards (MAPAQ);
• Optimize production processes to ensure high-volume quality.

Leadership and Team Management

• Manage, motivate, and develop a diverse kitchen team;
• Participate in the recruitment, ongoing training, and evaluation of kitchen staff;
• Create a respectful, stimulating work environment that is committed to excellence.

Cost and Procurement Management

• Manage food and labor budgets in the kitchen;
• Negotiate with suppliers and ensure a steady supply of high-quality products, giving priority to local producers in Lanaudière;
• Manage inventory, reduce waste, and maximize profitability.

Interdepartmental collaboration

• Work closely with senior management, the sales and banquets team, and the front-of-house staff;
• Help develop the establishment's F&B development strategies;
• Represent the kitchen at events and special occasions.

Think you've got what it takes? Is cooking more of a passion than a job? We want to meet you!