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Sous-chef Evening shift
2 months ago
**Job Description** The Courtyard Marriott is located in the heart of Montreal, near the Palais des Congrès, a few minutes from the famous Underground City, Place des Arts, stores and boutiques on Rue Ste-Catherine and Old Montreal. The hotel offers 212 spacious rooms, conference rooms, an indoor pool and whirlpool, a training room, a restaurant, a lounge bar, and a coffee shop. As a Sous Chef, you will participate in planning, organizing, directing, and controlling the activities and daily operations of the food and beverage outlets, the restaurant, banquets, room service, the lounge bar, and the coffee shop. You will ensure that the service standards established by Rimap Hospitality Services and Marriott are met and that customer expectations are exceeded. **Key Responsibilities** • Participate in the planning and directing of all administration functions and the organization of the kitchen and service departments to meet the day-to-day needs of operations. • Monitor the effective control of food (food cost), beverage (beverage cost), and labor costs. • Participate in the purchase of food and the reception of goods (assessment of condition, quality, and quantities). • Check inventories for proper food storage and rotation. • Support the management of all phases of food preparation: menu planning and development, management of operational expenses, budget management, costing, and maintaining appropriate inventory levels. • Provide visible leadership and ongoing coaching of kitchen staff. • Maintain and ensure that established food standards are respected. • Comply with MAPAQ hygiene and sanitation regulations. • Communicate in clear, professional, and courteous language with the team and clients. • Develop and maintain positive working relationships with others; support his team to achieve common goals. • Follow all company policies and procedures. • Maintain the confidentiality of private and confidential information related to his work. • Protect business assets. • Report accidents, injuries, and unsafe working conditions to the manager on duty. • Perform any other related task as required. **Qualifications** • Diploma in professional cooking from a recognized establishment. • A minimum of three years of cooking experience, ideally in the hotel industry. • Experience in supervising staff. • Excellent time management, organizational, and administrative skills. • Ability to work under pressure. • Ability to work effectively on multiple projects or tasks at the same time. • Ability to motivate and demonstrate positive leadership. • Possess a sense of organization and attention to detail. • Availability to work days, evenings, and weekends. • Communicate effectively, both written and spoken, in English and French.
