Permanent, full-time position
Competitive salary based on experience
Job location: On-site
We are looking for a dynamic, meticulous, and passionate sous chef to assist the executive chef in the day-to-day management of the kitchens at Table G restaurant and bar, as well as for banquets.
ApplyYour responsibilities
Support for the culinary team
- Assist the executive chef in designing and implementing menus for Table G, Bar G, and banquets;
- Ensure consistent adherence to recipes, presentation standards, and portion sizes;
- Provide leadership in the kitchen in the absence of the executive chef.
Management of daily operations
- Oversee the setup and smooth operation of services, as well as the cleanliness of work areas;
- Coordinate the various positions within the team to ensure smooth and efficient operations;
- Ensure strict compliance with food safety and hygiene standards (MAPAQ).
Team Management
- Participate in the training, coaching, and onboarding of new brigade members;
- Help foster a positive, respectful, and performance-oriented work environment;
- Communicate effectively with the entire team in the dining room and kitchen.
Supply and Cost Management
- Help manage inventory and orders and reduce food waste;
- Help control food costs and optimize available resources;
- Work with suppliers, while supporting local producers in Lanaudière.
Banquets and Events
- Assist in the preparation and execution of banquet, reception, and corporate event services;
- Tailor production to the scale and specific requirements of each event;
- Ensure the quality and timeliness of services in high-volume environments.
Think you've got what it takes? Is cooking more of a passion than a job? We want to meet you!
Qualifications
- A diploma in professional culinary arts or equivalent recognized training;
- At least 3 to 5 years of experience in a kitchen, including at least 1 year in a supervisory or sous-chef role;
- Experience in the hospitality industry or in high-end restaurants is a plus;
- Experience in banquet or event services is a major asset;
- Ability to take initiative and maintain standards independently;
- Team spirit, leadership skills, and the ability to work under pressure;
- Knowledge of local Quebec products, ideally from the Lanaudière region;
- Excellent command of French; working knowledge of English is a plus.
Benefits
- One night per year at the Hôtel Château Joliette, including breakfast if offered, after three months of service (subject to availability);
- $250 in pre-tax spending credits at Table G restaurant and bar per year, after 6 months of service;
- 15% off your bill at Table G restaurant and bar;
- 50% off room rates at hotels in the Origine network.
