Job Title: Sous-Chef

Location: Centre Vorlage, Wakefield, Quebec
Employment Type: Full-time, seasonal (winter) with potential for year-round work
Reports to: Head Chef

Job Summary:
Centre Vorlage is seeking a dynamic and passionate Sous-Chef to support our culinary offerings alongside our Head Chef. The ideal candidate is creative, detail-oriented, and enthusiastic about mountain cuisine. You will assist in crafting seasonal menus, overseeing kitchen operations, and creating memorable dining experiences for our guests, including skiers, snowboarders, and other visitors.

Responsibilities:

• Menu Development Assistance: Help in creating seasonal menus inspired by local flavors and regional ingredients.
• Kitchen Supervision: Support the Head Chef in the daily management of the kitchen, including training and coordinating the team.
• Food Preparation and Presentation: Ensure consistency in quality and presentation of dishes, maintaining Centre Vorlage’s high standards.
• Stock and Budget Management: Assist in managing food inventory and adhering to budget guidelines to optimize costs and minimize waste.
• Safety Compliance: Ensure all staff strictly follow food safety and hygiene standards.
• Customer Satisfaction: Respond to guest feedback to provide a dining experience that meets their expectations.
• Special Event Participation: Contribute to meal preparation and service for special events, such as celebrations, private parties, and corporate events.

Qualifications:

• Experience: Minimum of 2 to 4 years in a sous-chef role or similar kitchen position.
• Skills: Strong culinary skills, creativity, and the ability to manage inventory and adhere to a budget.
• Education: Culinary diploma or equivalent experience preferred.
• Other Requirements: Ability to work in a fast-paced, enjoyable environment with availability for evenings, weekends, and holidays during peak season.

Benefits:

• Competitive salary
• Flexible work hours
• Complimentary membership to the center
• Free season pass for dependents
• Discounts on equipment rentals, food, staff meals, and retail items
• Opportunities for training and skill development