Posted 2 months ago
Sous-Chef, Bell Center
@ Levy
Montréal, Quebec
Overview
Levy is hiring a full-time Sous Chef at Bell Center to assist the Culinary Director, supervise the culinary team and oversee food production, menus, inventory and costs. The role requires four years of culinary supervisory experience, with flexible hours including evenings and weekends.
Responsibilities:
- Run kitchen operations and assist the Culinary Director
- Prepare and supervise the culinary team
- Manage menus, inventory, costs and budgets
- Ensure staffing, client satisfaction and compliance with safety rules
Requirements summary:
- Four years of culinary supervisory experience in a high-volume setting
- Banquet and catering background
- Basic supervisory skills
- Proficiency in Microsoft Word and Excel
- Excellent written and verbal communication
- Flexible availability including evenings and weekends
Tools & skills
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-09-18
- 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 | Senior |
| Department | Food & beverage |
| Experience | 4+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Schedule | day, evening, weekends |
| Travel | air: none · ground: none |
| Work setting | Store |
| Position | Sitting and standing |
| Physical demands | physical moderate · computer low |
| Languages | English |
| Licences & certifications | WHMIS |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Levy
| Field | Value |
|---|---|
| Open jobs on Jobsy | 83 |
Now, if you were to come on board as one of our Sous Chefs, we’d ask you to do the following for us:
- Assist the Culinary Director in the unit, taking over the Culinary Directors' duties in his/her absence.
- Assist the Culinary Director with inventories, pricing, cost controls, requisitioning, and issuing supplies and equipment for food production.
- Prepare and supervise the culinary team in preparation of a wide variety of foods in addition to sharing food knowledge with the team.
- Be directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels.
- Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
- Ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
Think you have what it takes to be our Sous Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.
- Four years of related culinary supervisory experience in a fast-paced production-oriented environment.
- Strong background in banquet and catering functions with high-volume production.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Hard-working team player with ability to prioritize effectively.
- Excellent communication skills (written and verbal).
- Proficient in Microsoft Office (Word and Excel).
- Able to work flexible hours to accommodate business needs, may require evening and weekend availability.
Journal
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