Sous Chef

Offer published on Feb 05

Company

AC Marriott Montréal Centre-Ville

3 offers

Offer details

Start date: As soon as possible

Full-time

Hospitality, Food services, Tourism, Foods

Montreal, QC

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About AC Marriott Montréal Centre-Ville

Bienvenue au AC Marriott Montréal Centre-Ville, le premier AC au Canada! Situé au centre-ville, nous sommes situés entre le Quartier des spectacles et le Vieux-Montréal. À quelques pas seulement du Palais des congrès et du quartier chinois, explorez aussi la fameuse rue Sainte-Catherine pour magasiner. Arrêtez-vous en chemin dans un des nombreux musées à proximité ou découvrez la plus grande ville-souterraine au monde. Pour affaires ou pour loisirs, notre emplacement de choix vous permettra d’avoir un séjour parfaitement équilibré.

Job description

The Sous chef plays a crucial role in the kitchen team, supporting the Food and Beverage Director in overseeing daily operations while ensuring high standards of food preparation, safety, and kitchen efficiency. This position involves cooking and meal preparation, as well as ensuring smooth kitchen operations, team coordination, and adherence to food safety protocols. The Sous chef also plays a leadership role, maintaining kitchen organization, managing food ordering, inventory control, and supporting cost management efforts. Additionally, the Sous chef assists in preparing the kitchen for peak service times and maintaining the quality and timeliness of food service.

Requirements

Key Responsibilities 

Kitchen Operations & Supervision

 • Supervise kitchen staff and assist the Food and Beverage Director in managing kitchen operations. 

• Provide leadership and direction to ensure staff efficiency during all stages of meal preparation and service. 

• Distribute and collect daily checklists for the kitchen team. 

• Implement the emergency procedures, such as handling kitchen accidents or foodborne illness reporting Training & Development 

• Train new staff and provide ongoing coaching to ensure proficiency in cooking techniques and kitchen safety. 

• Communicate new procedures and ensure timely completion of Marriott and food safety training for the team. Schedule & Workflow Management 

• Coordinate with the Food and Beverage Director to manage staffing during peak and off-peak hours. 

• Ensure the kitchen flows efficiently to meet demand, maintaining food quality and timely delivery. Food Preparation & Quality Control 

• Work with the kitchen team to prepare meals according to established recipes, ensuring high standards in quality, taste, and presentation.

 • Ensure timely delivery of food to dining areas, banquets, and service counters, especially during high-volume periods. 

• Monitor food quality during preparation and prior to serving, maintaining consistency in flavor, portion size, and presentation. Food Safety & Sanitation 

• Ensure the kitchen adheres to health regulations and food safety standards (MAPAQ), including proper handling, storage, and sanitation practices. 

• Conduct regular checks of kitchen equipment and utensils, ensuring cleanliness and compliance with safety protocols. 

• Maintain compliance with safety protocols, including the use of personal protective equipment (PPE) and safe food handling procedures. 

• Complete the Global Food Safety Audit quarterly and if required, take corrective measures to ensure compliance Inventory & Cost Control 

• Monitor food inventory levels to ensure stock meets kitchen demand. 

• Assist in ordering supplies and ingredients, while maintaining stock rotation and managing expiration dates. 

• Assist in cost control by tracking food usage, minimizing waste, and implementing portion control practices. 

• Cross-check invoices with products in ADACO and ensure accurate food cost management. 

• Work with vendors and suppliers to place orders, resolve delivery discrepancies, and manage shortages. Preparation for Service 

• Ensure the kitchen is prepared for service by organizing stations, prepping ingredients, and verifying equipment readiness. Performance Monitoring & Reporting 

• Report to the Food and Beverage Director on kitchen performance, including staffing, food quality, and cost control. 

• Assist in preparing reports on food costs, inventory, and waste, providing insights for menu adjustments and pricing strategies. Requirements Qualifications

 • Minimum of 3-5 years of experience in a franchised kitchen. 
• Strong knowledge of various cooking techniques, including grilling, baking, sautéing, and frying.
 • Experience preparing a variety of dishes and cuisines with attention to quality, presentation, and taste. 
• Proven leadership skills in managing kitchen staff in a high-pressure environment. 
• Excellent time management and organizational skills, especially during peak service hours. 
• Willingness to work flexible hours, including evenings, weekends, and holidays. Key Skills & Competencies 
• Ability to multitask and prioritize effectively in a fast-paced environment. • Strong problem-solving abilities, with quick and effective decision-making under pressure. 
• High attention to detail in maintaining food quality and presentation.
 • Strong communication skills to collaborate with the kitchen team and Food and Beverage Director.
 • Knowledge of inventory management, portion control, and cost-saving practices. Physical Requirements
 • Ability to stand for extended periods. •
 Ability to lift heavy objects (up to 50 lbs).
 • Capacity to work in a high-pressure, high-volume kitchen environment.

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