Executive Chef or Sous Chef

Executive Chef (Contract) - Immediate Start

H.M.S. Careers Inc. -
Eastern Townships, Quebec (Ski Country)
(On-site)

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About the Company

Our year-round resort, situated near the stunning ski mountains of the Eastern Townships (home to Bromont, Mont-Orford, and Mont-Sutton), is a premier all-season destination offering beautiful views, family-friendly amenities, and a boutique hotel experience. With multiple
diverse dining options
and a
robust banquet and events program
, we require an experienced culinary leader to uphold our standard of excellence.

About the Role

We are seeking an experienced and passionate
Executive Chef
to oversee and lead all culinary operations at the resort on a
fixed-term contract for a few months
, available to
start immediately
. The Executive Chef will have full autonomy in managing the kitchen, leading the team, and ensuring the highest quality, consistency, and safety across all food and beverage operations.

The ideal candidate will have significant executive experience in
high-volume banquet operations
and
upscale à la carte dining
, demonstrating strong leadership, financial acumen, and operational control.

Core Responsibilities

• Oversee and direct
  daily food production and service for all dining outlets and banquet facilities.

• Manage all culinary finances:
  Develop and manage food and labor budgets; control inventory and food costs; ensure kitchen efficiency and profitability.

• Lead Culinary Staff:
  Hire, train, schedule, coach, and manage performance for the entire culinary team.

• Strategic Menu Development:
  Develop seasonal menus, including recipe creation, costing, portioning, and implementation.

• Operational Excellence:
  Maintain sanitation procedures, ensure clean and safe kitchen facilities, and manage equipment maintenance schedules.

• Collaboration:
  Work closely with other resort departments for seamless events and guest satisfaction initiatives.

Qualifications

• A
  hands-on Executive Chef
  with a proven track record of leadership in a high-volume resort or hotel setting.
• Minimum
  5 years of culinary leadership experience
  (Executive Chef or Executive Sous Chef).
• Red Seal Certification
  or equivalent culinary diploma/training is highly valued.
• Current
  Food Handler Certificate
  is required.

• Expert knowledge of cost control, inventory systems, and budget management.

• Strong commitment to cleanliness, safety, and elevating the guest dining experience.

• Ability to work flexible hours, including evenings, weekends, and holidays.
• On-site presence is required.

Compensation Package

• Salary:
  $75,000 - $85,000 per year (pro-rated for the contract duration).
• Accommodation:
  On-site accommodation is provided.
• H.M.S. Careers Inc. is an equal opportunity employer committed to diversity and inclusion. We welcome applications from all qualified individuals.

Sous Chef (Contract) - Immediate Start

H.M.S. Careers Inc. -
Eastern Townships, Quebec (Ski Country)
(On-site)

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About the Company

Our year-round resort, situated near the stunning ski mountains of the Eastern Townships, is a premier all-season destination offering beautiful views, family-friendly amenities, and a boutique hotel experience. With multiple
diverse dining options
and a
robust banquet and events program
, we offer a fantastic opportunity for a dedicated chef to hone their leadership skills.

About the Role

We are seeking a highly capable and dedicated
Sous Chef
to support the Executive Chef on a
fixed-term contract for a few months
, available to
start immediately
. This key supporting role involves managing daily operations across the resort's culinary outlets, focusing on hands-on team leadership, quality control, and kitchen execution.

The ideal candidate will have strong experience in
upscale à la carte and banquet dining
and be prepared to step up and run the kitchen in the absence of the Executive Chef.

Core Responsibilities

• Support Management:
  Assist the Executive Chef in overseeing daily food production and service for all resort dining and banquet facilities.

• Staff Supervision:
  Lead and supervise culinary staff, including scheduling, training, coaching, and ensuring performance standards are met.

• Inventory & Ordering:
  Manage daily product ordering for food and supplies; assist with inventory control and cost management.

• Recipe & Quality Control:
  Ensure high food quality, consistency, and presentation across all services; assist with new menu implementation and recipe adherence.

• Health & Safety:
  Maintain sanitation and safety standards in all kitchen areas, conducting regular inspections.

• Hands-on Production:
  Act as a working chef on the line during service, assisting with food preparation and running a station as needed.

Qualifications

• A
  passionate, hands-on chef
  ready for a leadership role.
• Minimum
  5 years of experience
  in professional cooking, with at least
  2 years in a leadership role (Sous Chef, Chef de Partie, or Kitchen Manager)
  .
• Red Seal Certification
  or equivalent culinary diploma/training is considered an
  asset
  .
• Current
  Food Handler Certificate
  is required.
• Strong knowledge of culinary techniques, batch cooking, and professional plating styles.
• Proven ability to motivate a team and maintain organization in a fast-paced environment.
• Excellent communication and time management skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• On-site presence is required.

Compensation Package

• Salary:
  $55,000 - $65,000 per year (pro-rated for the contract duration).
• Accommodation:
  On-site accommodation is provided.
• H.M.S. Careers Inc. is an equal opportunity employer committed to diversity and inclusion. We welcome applications from all qualified individuals.