Sous-Chef at Gaspar French Brewery

Operating in the hospitality and restaurant industry for nearly 50 years, Gray Collection is an award-winning group of authentically local hotels and restaurants that offer travelers from around the world the experience of friendly luxury. Among our establishments are Maggie Oakes, Jacopo, Vieux-Port Steakhouse, Pincette, Bevo Bar+Pizzeria, Restaurant Gaspar, Terrasse le Perché, Terrasse William Gray, and Terrasse sur l’Auberge.

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.

BENEFITS:

• Group insurance plan with telemedecine
• Group RRSP and DPSP (Deferred Profit Sharing Plan)
• 50% employee discount at all of our establishments for the employee and up to 3 guests
• Discounts with our business partners (transportation, wellness, leisure)
• Company culture that values employees
• Employee recognition events
• Growing company with opportunities for career development and personal growth

We thank you for your interest. Only individuals selected to be interviewed will be contacted.

*In this document, we have made an effort to use neutral language suitable for all individuals, regardless of gender. However, certain terms, job titles, and sentence structures may require us to use the masculine form as a neutral gender. We wish to inform you of this. As we prioritize an inclusive work environment, we welcome all individuals, regardless of gender, to apply.

*No additional comments regarding language requirements are included, as the job posting is published in French