Head Cook

Job Description

• Design à la carte and banquet menus in collaboration with the kitchen brigade;
• Supervise, lead, and train the kitchen brigade;
• Carry out all purchases required for menu preparation and the proper operation of the kitchens;
• Participate in meal preparation and service for both à la carte dining and banquets;
• Prioritize compliance with food hygiene and sanitation standards;
• Participate in the human resources management process: recruitment, training, evaluation, compliance with internal policies and workplace civility, etc.;
• Ensure cost control and inventory management;
• Work in coordination with other departments within the establishment;
• Participate in management meetings and function review meetings involving kitchen operations (e.g., banquet sales).

Education

• Diploma of Vocational Studies (DVS) in cooking (an asset);
• Relevant experience in a similar position of at least 4 years;
• Knowledge and mastery of required kitchen hygiene and sanitation standards (mandatory MAPAQ Food Manager certification).

Abilities and necessary skills

• Diplomacy and good judgment;
• Creative;
• Able to recognize potential and think outside the box;
• Responsible and passionate;
• Strong stress management skills;
• Strong leadership abilities;
• Proactive and able to take initiative;
• Detail-oriented and committed to achieving high standards.

Benefits

• Hourly-paid management position;
• Competitive salary that recognizes experience;
• Comprehensive group insurance plan (dental and medical);
• Daily meal provided (taxable benefit);
• Vacation scale exceeding statutory standards;
• Work environment where team spirit and collaboration are a priority;
• Preferred accommodation rates for employees, their family, and friends;
• Access to numerous corporate discounts;
• Free parking;
• Two (2) paid sick days;
• Internal training based on needs;
• Recognition of years of service (Gala and awards).