executive chef

JOB TITLE: EXECUTIVE CHEF

Walter Hospitality will open its first restaurant in the heart of Outremont, on Laurier Avenue West in Montreal, in the coming months. Our establishment will showcase locally inspired cuisine with French (southern France) and Italian (northern Italy) influences, guided by classic culinary traditions while leaving room for innovation. Our menu will evolve with the seasons, featuring the best local and international products. Designed by a renowned architect, the establishment is spread over two floors offering two distinct atmospheres that are both warm and refined. With its exceptional wine cellar, the restaurant will offer its local and international clientele a world-class dining experience.

 

PROFILE

Would you like to be part of the opening of a new restaurant? Would you like to put your expertise and creativity to work in a professional environment that combines rigor and passion? We offer a working environment where you can practice your art in a custom-designed kitchen with state-of-the-art equipment of the highest quality (e.g., Athanor stove). You will also have the opportunity to help build and select your kitchen team.

You are able to make quick, discerning decisions and communicate clear instructions to your teams while listening to their input. You are able to work well under pressure and motivate your kitchen team in stressful situations. You demonstrate your ability to prevent and manage conflict.

 As a true ambassador for the restaurant, your professional behavior embodies the excellence, expertise, teamwork, and human values of the company.

 

 

 

 

 

JOB DESCRIPTION

•             The main role of the head chef is to ensure that the food is excellent and appreciated by customers.

•             The chef creates recipes and menus in collaboration with the management team;

•             The chef supervises the entire culinary program through purchasing, processing, storage, standardization, optimization, and full utilization of food;

•             The chef is responsible for ensuring the profitability of their department by respecting material costs, negotiating the best deals with suppliers, and effectively controlling labor costs.

•             The chef is responsible for training and managing the kitchen and dishwashing team, maintaining high quality standards and a healthy and pleasant working environment at all times.

 

 

 

RESPONSIBILITIES

•             Supervise and ensure the smooth running of the entire department including the kitchen and dishwashing staff;

•             Recruit, integrate, and train new kitchen department employees, with administrative support from the manager;

•             Participate in the organization of pre-service meetings and all team training sessions;

•             Ensure compliance with occupational health and safety standards and regulations (CNESST) and hygiene and sanitation standards (MAPAQ) according to the highest standards;

•             Participate with the head sommelier in developing food and wine pairings.

•             Ensure continuous quality control of dishes and their presentation;

•             Check the quality of products received from our suppliers and develop close business relationships with them;

•             Promote producers, products, and seasonal promotions;

•             Participate in the organization of special events;

•             Track material and labor costs to meet budget expectations;

•             Develop and maintain restaurant recipe technical data sheets;

•             Enforce internal procedures and communicate all information relevant to the proper management of the establishment to the restaurant manager;

•             Support the manager in preparing company reports relating to the kitchen department;

 

QUALIFICATIONS AND REQUIREMENTS FOR THE POSITION

•             Diploma from a recognized hotel and restaurant school or equivalent professional experience;

•             Minimum of 5 years' experience as a chef

•             Minimum of 10 years' experience in renowned gourmet restaurants;

•             Supervision of a team of more than 10 chefs;

•             Proficiency in French and Italian cuisine;

•             Skills in managing and monitoring material and labor costs;

•             Communication and leadership skills, with the ability to motivate and supervise a team;

•             Ability to interact positively with management, teams, and customers;

•             Flexible working hours, depending on operational needs;

 Assets:

o             Knowledge of the Quebec market and local suppliers

o             International professional experience

o             Bilingualism (French and English)

o             MAPAQ certification at management level

 

 

BENEFITS

•             Competitive compensation based on experience;

•             Salary bonuses aligned with department and restaurant performance targets (qualitative and quantitative);

•             Flexible schedule with two fixed days off;

•             Ongoing training;

•             Group insurance plan.

 

TO APPLY

Please submit your application (cover letter and resume) to Adrien Guillot at rh@walterhospitality.ca.

We thank all applicants for their interest in this position. Only those selected for an interview will be contacted.

 

Walter Hospitalité is a subsidiary of the Walter Group, a family-owned business that oversees investment units managed by talented and experienced teams. With a strong entrepreneurial tradition and a passion for gastronomy, Walter Hospitalité was launched in 2018 and operates in the hotel and restaurant sector, with a real estate division. To support its growth and development, our organization is always looking for new talent in Montreal. For more information about Walter Hospitality, visit www.groupewalter.ca.

 

UALIFICATIONS AND REQUIREMENTS FOR THE POSITION

•             Diploma from a recognized hotel and restaurant school or equivalent professional experience;

•             Minimum of 5 years' experience as a chef

•             Minimum of 10 years' experience in renowned gourmet restaurants;

•             Supervision of a team of more than 10 chefs;

•             Proficiency in French and Italian cuisine;

•             Skills in managing and monitoring material and labor costs;

•             Communication and leadership skills, with the ability to motivate and supervise a team;

•             Ability to interact positively with management, teams, and customers;

•             Flexible working hours, depending on operational needs;

 Assets:

o             Knowledge of the Quebec market and local suppliers

o             International professional experience

o             Bilingualism (French and English)

o             MAPAQ certification at management level