Sous-Chef.fe, Tournant (H/F/D)

We are seeking experienced professionals who excel in their field and share our passion for impeccable service. At the Fairmont Le Reine Elizabeth, we set the standards for luxury hospitality.

The hotel, located in the heart of Montreal's business district, has been a cultural and business hub since its opening in 1958. As a member of the Accor group, we offer a range of benefits, including access to over 5,700 hotels worldwide.

What We Offer:

• Travel benefits and reduced rates at Accor hotels globally
• Comprehensive health insurance
• Retirement plan
• Employee assistance program (EAP) with mental health support, legal and financial advice, and health and nutrition services
• Low-cost meals on shift
• Access to the hotel gym at a reduced rate
• Opportunities for professional development and growth within the company and internationally
• Collaborative and respectful work environment with regular employee recognition
• Strong commitment to equity, diversity, and inclusion

Job Summary:

As a Sous-Chef, Rotating, you will play a key role in managing the kitchen operations and supporting the culinary team. Your responsibilities will include:

• Managing daily production and preparation operations
• Providing active support to kitchen teams as needed
• Collaborating on menu development and ensuring consistency and quality of dishes
• Controlling costs and managing resources
• Supervising and developing the culinary team
• Ensuring compliance with health and safety standards

Responsibilities:

• Plan, prioritise, and supervise daily production and preparation operations
• Offer active support to kitchen teams (banquets, restaurants, room service, etc.) as needed
• Collaborate on menu development and evolution for all culinary operations
• Ensure consistency, quality, and presentation of dishes according to company standards
• Control food costs and budgeted productivity
• Anticipate needs and shortages, optimise surplus usage, and ensure proper storage and labelling of food
• Supervise, mobilise, and develop the culinary team through continuous training, coaching, and performance management
• Ensure compliance with health and safety standards (MAPAQ), Ecosur standards, and internal policies

Qualifications:

• Minimum 5-7 years of experience in a kitchen, ideally in luxury hospitality or high-end restaurants
• Diploma or certificate in a culinary discipline with solid mastery of techniques, products, and industry trends
• MAPAQ certification
• Excellent culinary skills in à la carte and production cooking
• Experience in staff management, including a unionised environment
• Recognised leadership and supervision skills
• Excellent communication skills in French and English
• Ability to work under pressure, manage priorities, and maintain high levels of rigour and professionalism

Additional Information:

At Fairmont Le Reine Elizabeth, we value diversity and inclusion. We are committed to attracting, recruiting, and promoting diverse talent.