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Chef, Brossard

@ Eurest

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Brossard, Québec

Temps plein3+ ans d’expérience
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En bref

Eurest is hiring a Chef in Brossard to run food production and service, including menu planning, staffing, scheduling and cost control. The role oversees daily kitchen operations and occasional catering events, with a flexible schedule that includes weekends. The posting requires three years of kitchen management experience and work in a French environment.

Responsabilités :

  • Diriger la production et le service alimentaire
  • Planifier les menus et gérer le personnel
  • Superviser les coûts alimentaires et de main-d'œuvre
  • Gérer les inventaires et les achats
  • Organiser des événements de traiteur à l'occasion

Résumé des exigences :

  • Formation postsecondaire en cuisine ou domaine connexe
  • Trois ans d'expérience en gestion de cuisine
  • Travail en français
  • Horaire flexible incluant les fins de semaine
  • Maîtrise de Microsoft Excel et Word

Outils et compétences

Microsoft ExcelMicrosoft Word
Source et dates

Site carrière / système de candidatures · ultipro

Date publiée par l’employeur
2026-10-02
Première détection par notre source
2026-10-08
Mise à jour du dossier source
2026-10-16

Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.

Détails du poste

NiveauIntermédiaire
DomaineHôtellerie et tourisme
Expérience3 an(s) et plus
Expérience en gestion3 an(s) et plus
Gestion d’équipeOui
Heures par semaine40 (estimé)
Horairefins de semaine
Déplacementsavion : aucun · route : aucun
Milieu de travailRestaurant ou cuisine, École
PositionSurtout debout
Exigences physiquesphysique modéré · ordinateur modéré
LanguesFrench, English
Permis et certificationsWHMIS
FormationCollégial (DEC) (exigé)
Domaines d’étudesCulinary arts, Culinary or related studies

Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.

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ChampValeur
Siège socialEschborn
Offres sur Jobsy128
Description

How you will make an impact:
You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.

As a Chef, you will:

  • Direct and supervise all aspects of food production and services
  • Be accountable for menu planning, staffing, scheduling, client, and customer relationship building
  • Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff
  • Oversee all food, labour, and overhead costs
  • Be responsible for occasional catering events
  • Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records
  • Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations

About you:

  • Able to work in a French environment.
  • Post-secondary education in culinary or related studies
  • Three years of kitchen management experience, preferably in a University or College environment
  • Creative ability to apply trendy food items and presentations to operations
  • Excellent interpersonal, communication, and organizational skills
  • Able to work in a fast-paced environment, paying attention to accuracy and detail
  • Willingness to accommodate a flexible work schedule (including weekends)
  • Capable of performing administrative duties
  • Knowledge of Microsoft Excel and Word

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