FR

Sous-Chef

Lucille's Tremblant

4 postes à combler
Full-time

Advantages

Transport collectif

Public transit

Programme reconnaissance

Recognition program

Prime bonus

Bonuses

Activites sociales

Social activities

Billets ski

Ski tickets at a reduced price

Rabais

Discounts on equipment rentals

Rabais

Discounts in stores

Rabais

Discounts on food

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Main tasks

The Sous-Chef is responsable of the kitchen operation, ensuring that all food is of top-notch quality, all prepared in a consistent manner and served promptly.

  • Recruit, train, manage performance, coach and motivate the kitchen staff
  • Assisting the Chef planning keeping in mind the budget and the availability of seasonal ingredients
  • Ensure that all food is of excellent quality and served in a timely manner
  • Take stock of ingredients and equipment and placing orders to replenish stock
  • Create new recipes and keep up to date with industry trends
  • Receive feedback and make improvements
  • Ensure team complies to all food health safety, sanitation and quality principles

Skills and Qualifications

  • Culinary school degree/diploma or equivalence in experience
  • Portfolio of creative, unique dishes, in seafood an asset
  • Discipline, passionate and pride for delighting people with food
  • Strong organizational skills with impeccable time management in high-pressure environment
  • Expert multitasking ability and exemplary work ethic
  • Strong leadership, motivational and people skills
  • Bilingual (English/French)

OPENING WINTER 2023

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