Posted 3 days ago
Chef
@ Les Clandestins Restaurant
Québec, Quebec
Pay:
$75,000–$100,000 a year
Requirements summary:
- From Thursday to Saturday, our restaurant comes alive with burlesque performances and an immersive dining experience.
- Minimum 5 years of professional kitchen experience , including at least 2 years in a leadership position.
- Experience in a steakhouse, grill-focused restaurant, or fine dining establishment is strongly preferred.
- Excellent knowledge of meat cuts, preparation techniques, and cooking temperatures.
- Experience with a Pira, Josper, or similar charcoal oven is an asset.
- Strong leadership, organizational, and financial management skills.
Source and dates
Job-board feed · jobillico
- Employer posting date
- 2026-11-03
- First seen by our source
- 2026-11-06
- Source record updated
- 2026-11-06
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Les Clandestins Restaurant
| Field | Value |
|---|---|
| Open jobs on Jobsy | 1 |
Located in the heart of Old Québec City, Les Clandestins is a new restaurant that transports guests into the mysterious and sophisticated world of the 1930s.
Our unique concept combines the elegance of a steakhouse, the rich flavors of charcoal-grilled cuisine, and the intimate atmosphere of a Prohibition-era speakeasy. From Thursday to Saturday, our restaurant comes alive with burlesque performances and an immersive dining experience.
We are looking for a passionate, creative, and experienced Executive Chef to lead our kitchen, build a strong culinary team, and play a key role in the opening and development of our restaurant.
Key Responsibilities
Kitchen Leadership & Management
Recruit, train, supervise, and motivate the culinary team.
Oversee daily kitchen operations and ensure efficient service.
Develop staff schedules and manage labor costs.
Foster a professional, respectful, and collaborative work environment.
Work closely with management to achieve operational and financial goals.
Culinary Development & Quality
Develop, refine, and oversee breakfast, lunch, and dinner menus.
Establish a strong culinary identity inspired by classic steakhouses and the Prohibition era.
Supervise meat preparation and cooking techniques using our Pira charcoal oven.
Ensure consistency, quality, and exceptional presentation of every dish.
Create menus for dinner shows, private events, and special occasions.
Financial Management & Purchasing
Monitor food costs, portion control, and waste reduction.
Build and maintain strong relationships with suppliers.
Oversee purchasing, inventory management, and product rotation.
Develop standardized recipes and detailed costing sheets.
Participate in budgeting and profitability planning.
Food Safety & Operations
Ensure compliance with MAPAQ food safety and sanitation regulations.
Maintain kitchen equipment and oversee proper usage.
Optimize kitchen workflows and operational efficiency.
Coordinate with the front-of-house team to deliver seamless service.
Qualifications
Minimum 5 years of professional kitchen experience, including at least 2 years in a leadership position.
Experience in a steakhouse, grill-focused restaurant, or fine dining establishment is strongly preferred.
Excellent knowledge of meat cuts, preparation techniques, and cooking temperatures.
Experience with a Pira, Josper, or similar charcoal oven is an asset.
Strong leadership, organizational, and financial management skills.
Ability to manage a kitchen team during high-volume services.
Creativity, attention to detail, and a commitment to culinary excellence.
Excellent communication and problem-solving skills.
Previous restaurant opening experience is a significant asset.
What We Offer
Competitive annual salary, depending on experience.
Full-time, permanent position.
Opportunity to help launch a unique restaurant concept in Québec
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