Sous-chef pâtissier(ère) junior, Restaurant Marcus & Lounge (1000$ Prime à l'embauche)

Montreal, QC

Start date As soon as possible

Job type

Full-time Categories Hospitality, Food services, Tourism, Foods

Pastry Junior Sous Chef, Restaurant Marcus & Lounge

Division: Food & Beverage  

Department: Pastry, Marcus Restaurant

Reports to: Marcus Restaurant Executive Chef 

Signing bonus : $1000 net ($250 after 30 days and $750 after passing probation)

* Due to local laws, we prioritize applicants who have permission to work in Canada, and it are essential in both English and French, both orally and in writing.

The Four Seasons Hotel Montreal is looking for someone who shares our passion for excellence and seeks to create a memorable experience for our employees and guests. We are looking for a person who has a strong work ethic, a high level of integrity, a concern for quality, a cultural sensitivity and a sense of customer service.

The Junior Pastry sous Chef is responsible for overseeing all aspects of Marcus pastry operations. He/she will be responsible for ensuring the smooth running of operations while maintaining Four Seasons standards. In addition, he/she will have to demonstrate strong organizational and planning skills while guaranteeing customer satisfaction as well as the satisfaction of the people under his/her responsibility.

Core Responsibilities

  • Responsible for the quality, consistency and production of the pastry;

  • Exhibits culinary skills by personally performing tasks while directing staff;

  • Coordinates menus, purchasing, staffing and dessert preparation.

  • Works with the team to improve customer satisfaction while maintaining the operating budget;

  • Understands how to operate in a hotel environment and has the ability to collaborate with the Executive Chef of Marcus Restaurant to ensure departmental relationships are strong;

  • Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen’s bake/pastry shop through effective management and leadership to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation;

  • Assist in the planning and development of menus for Marcus Restaurant, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration;

  • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control;

  • Ensure that sanitation standards as set forth by Four Seasons, local, provincial, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen;

  • Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality;

  • Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments;

  • Comply with Four Seasons’ Standards of Conduct as set forth in EmPact;

  • Work harmoniously and professionally with co-workers and supervisors.


Required Skills

  • Good communication and written skills in both French and English;

  • Cooking school or culinary institute education or equivalent experience;

  • Minimum 3-5 years culinary or related work experience; 

  • Advanced culinary knowledge is expected for this position;

  • Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.  Working knowledge is generally learned on-the-job;

  • Requires ability to operate computer equipment and other food & beverage computer systems;

  • Requires the ability to operate and utilize culinary production equipment and tools;

  • Move about facility and stand for long periods of time;

  • Must be available to work days, nights, and weekends as required.

What's in it for you?     

  • Discounts at MARCUS Restaurant and our 5 Star Spa    

  • Employee theme recognition days and events- Employee of the month, Years of service celebrations, birthday events, etc.    

  • Complimentary meal per shift in our employee dining room (Café 1440)     

  • Excellent training and development program    

  • Employee Travel Program, including complimentary stays at Four Seasons globally (by length of service and subject to availability)    

  • And so much more!

The list of tasks specified above is not exhaustive, the function will require a constant adaptation to situations of high activity and specific management of customer relations.

*Our organization is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected under provincial or federal laws.

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Sous-chef pâtissier(ère) junior, Restaurant Marcus & Lounge (1000$ Prime à l'embauche) at Four Seasons Hôtel Montréal

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