Sous-Chef
Club Med
Montréal, QC
Mission

Assist the Chef in product management according to production plans
Ensure hygiene and safety regulations are being followed
Control inventory, production and distribution
Develop new menu item in line with Executive Chef’s vision and staff
Control daily rotation of mise en place
Manage line cooks, pastry chefs and prep cooks and delegate work on a daily basis
Train cooks and dishwasher in accordance to company standards, identify potential for management responsibilities
Manage budgets with the Chefs and adapt food production accordingly
Represent Chef during their absence
Handle any injuries on the job and coordinate with General Manager and HR for follow up
Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal
Ensure kitchen, equipment and storage facilities are sanitary, neat and organized
Lead by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
Requirements
5+ years of high volume / high end restaurant or hotel experience
Degree in culinary arts preferred
Experiencing in managing a large team of cooks
Excellent communication and management skills
Fluent in English, other languages a plus (e.g. French, Spanish)

The All-Inclusive Career

Compensation package includes:
6 months contract (renewable)
Round trip airfare covered
Room & board provided
Full access to all resort amenities
Competitive salary and healthcare package

Benefits
What’s in it for you?

Chance to be part of a multicultural team from around the world
Opportunity to grow fast professionally as a manager
Opportunity to travel the world in exotic locations
Discover new skills and talents
Share a lifestyle with international guests