Bilingual Sous Chef

Dexterra•Montreal, QC

127d•Onsite

About The Position

The Bilingual Sous Chef will create dishes made from scratch using locally grown and sourced products. This role involves working alongside staff to prepare healthy and delicious meals for guests, with a focus on taste, presentation, and the overall food service experience. The Sous Chef will also get to know customers, build relationships, and listen to their feedback to continuously improve culinary offerings and service. A key aspect of this role is to champion the Dana Hospitality brand by embracing local suppliers and sourcing opportunities, creating delicious food items using preparation techniques that maintain nutritional value, preparing items from scratch whenever possible, and empowering staff to be adaptive to customer requests. The Sous Chef will also assist in managing various business aspects including cash flow, budget, staff training, talent management, client and customer relations, inventory, food health and safety, and overall operational excellence. This position requires maintaining and implementing new company procedures and programs, including those related to special diets and allergy awareness. A significant part of the role involves developing a team through recruiting, training, coaching, and motivating members to take ownership of their responsibilities. The Sous Chef will work closely with the operations team to establish goals and strategies for continuous performance improvement.

Requirements

Completion of a post-secondary degree or formal culinary training
3+ years of recent related experience in the food service industry working with high volume culinary teams
FoodSafe certified.
Thorough knowledge of regulations regarding the food service industry
Superior communication skills in verbal and written English
Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations
Experience leading high-performance teams with a track record of producing results while motivating team members
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
Able to effectively use a computer and all related software, including POS equipment

Responsibilities

Create dishes that are made from scratch using products that are grown and sourced locally
Work alongside staff to create healthy and delicious meals to be served to our guests, paying attention to not only taste but also presentation and the food service experience
Get to know our customers, building a relationship and listening to their feedback to help improve our culinary offerings and service
Champion the Dana Hospitality brand; embrace local suppliers and local sourcing opportunities, create delicious food items using preparation techniques that maintain the nutritious content of the food, create as many items from scratch as possible, and empower the staff to be adaptive and willing to change directions to accommodate customer requests
Assist in managing the aspects of the business which can include; cash flow, budget, staff training, talent management, client and customer relations, inventory, food health and safety, and overall operational excellence
Maintain and implement any new Company procedures and programs including diet and allergy awareness
Develop a team you can be proud of by recruiting, training, coaching, and motivating your team to take ownership of their roles
Work closely with our operations team to establish goals and strategies to continuously improve the units performance