Posted last month
Chef, Brossard
@ Eurest
Brossard, Quebec
Overview
Eurest is hiring a Chef in Brossard to run food production and service, including menu planning, staffing, scheduling and cost control. The role oversees daily kitchen operations and occasional catering events, with a flexible schedule that includes weekends. The posting requires three years of kitchen management experience and work in a French environment.
Responsibilities:
- Diriger la production et le service alimentaire
- Planifier les menus et gérer le personnel
- Superviser les coûts alimentaires et de main-d'œuvre
- Gérer les inventaires et les achats
- Organiser des événements de traiteur à l'occasion
Requirements summary:
- Formation postsecondaire en cuisine ou domaine connexe
- Trois ans d'expérience en gestion de cuisine
- Travail en français
- Horaire flexible incluant les fins de semaine
- Maîtrise de Microsoft Excel et Word
Tools & skills
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-10-02
- First seen by our source
- 2026-10-08
- Source record updated
- 2026-10-16
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Hospitality & tourism |
| Experience | 3+ years |
| Management experience | 3+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Schedule | weekends |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, School |
| Position | Mostly standing |
| Physical demands | physical moderate · computer moderate |
| Languages | French, English |
| Licences & certifications | WHMIS |
| Education | College diploma (required) |
| Fields of study | Culinary arts, Culinary or related studies |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Eurest
| Field | Value |
|---|---|
| Headquarters | Eschborn |
| Open jobs on Jobsy | 129 |
How you will make an impact:
You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.
As a Chef, you will:
- Direct and supervise all aspects of food production and services
- Be accountable for menu planning, staffing, scheduling, client, and customer relationship building
- Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff
- Oversee all food, labour, and overhead costs
- Be responsible for occasional catering events
- Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records
- Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations
About you:
- Able to work in a French environment.
- Post-secondary education in culinary or related studies
- Three years of kitchen management experience, preferably in a University or College environment
- Creative ability to apply trendy food items and presentations to operations
- Excellent interpersonal, communication, and organizational skills
- Able to work in a fast-paced environment, paying attention to accuracy and detail
- Willingness to accommodate a flexible work schedule (including weekends)
- Capable of performing administrative duties
- Knowledge of Microsoft Excel and Word
Journal
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