Sous-Chef at Gaspar French Brewery
Montréal, QCGray Collection
3+ ansCandidates need a professional cooking diploma or equivalent, at least three years of culinary experience, and extensive knowledge of French cuisine. Hotel experience, the ability to work all kitchen stations under pressure, and strong French and English communication are required or valued.
Teamwork, Inspection, Manage human resources, Scheduling, Regulatory compliance, Sanitation