Posted 2 months ago
Sous-Chef
@ Germain Hôtels
Brossard, Quebec
Overview
Germain Hôtels is hiring a Sous-Chef to manage the kitchen team during food preparation and ensure high guest service standards. The role includes cooking, station work, scheduling, hiring, and meeting revenue and cost targets. The posting asks for at least 2 years as sous-chef in a fine dining restaurant and offers hotel stay discounts and an on-site gym.
Responsibilities:
- Manage kitchen team during food preparation
- Ensure recipe, portioning and serving standards
- Determine production schedules and staff needs
- Recruit and hire kitchen staff
- Monitor service, quality, health and safety
Requirements summary:
- Academic training in hospitality or tourism
- Minimum 2 years as sous-chef in fine dining
- Proven planning and time management skills
- Proven ability to lead a team
- Strong interpersonal and communication skills
Tools & skills
Benefits mentioned
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-09-10
- 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 | Allied health |
| Experience | 2+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Mostly standing |
| Physical demands | physical high · computer low |
| Education | College diploma (required) |
| Fields of study | Hospitality, Tourism |
| Perks mentioned | Employee discount, Wellness |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Germain Hôtels
| Field | Value |
|---|---|
| Headquarters | Quebec City |
| Open jobs on Jobsy | 78 |
Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.
WHAT YOU'LL DO
- Understanding, adhering to and executing all kitchen operational policies + procedures, standards and training programs.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Prepare and cook foods of all types, on a regular basis, for special guests and functions.
- Working a station if needed.
- Manage the food preparation, cooking activities and plating and resolve guest satisfaction issues.
- Determine production schedules and staff requirements necessary to ensure timely service.
- Recruit and hire staff, including cooks and other kitchen employees.
- Maintaining a strong focus on achieving and/or exceeding revenue targets, within acceptable labor cost and service standard parameters.
- Monitoring and managing service, quality, health + safety and cleanliness.
- Inspect supplies, equipment, and work areas to ensure conformance to established standards.
WHAT YOU'LL BRING
- Academic training in hospitality or tourism
- Minimum 2 years experience as sous-chef in a reputable fine dining restaurant
- Proven ability to plan and organize, with an acute sense of time management and attention to detail
- Assertive, professional and positive with proven ability to develop and lead in a team environment
- Excellent interpersonal & communication skills, outgoing
WHAT WE OFFER
- Love to travel? Enjoy great rates on your stays with Germain Hotels and explore the country—again and again!
- A work environment that encourages creativity and autonomy—contribute to the growth of a company that helps you move forward and values you for who you truly are.
- Do squats help you unwind? Take advantage of a state-of-the-art gym right at your workplace.
Apply now—we can’t wait to meet you!
#GERP1
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