Sous-chef Evening shift

THE COURTYARD MARRIOTT IS LOCATED IN THE HEART OF MONTREAL, NEAR THE PALAIS DES CONGRÈS, A FEW MINUTES FROM THE MOST FAMOUS UNDERGROUND CITY IN THE WORLD, PLACE DES ARTS, STORES AND BOUTIQUES ON THE STUNNING RUE STE-CATHERINE AND OLD OLD -MONTREAL.

THE HOTEL OFFERS 212 SPACIOUS ROOMS, CONFERENCE ROOMS, INDOOR POOL AND WHIRLPOOL, TRAINING ROOM AS WELL AS A RESTAURANT, A LOUNGE BAR AND A COFFEE SHOP.

OBJECTIVE Under the direction of the chef, the sous-chef participates 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, ensuring that the service standards established by Rimap Hospitality Services and Marriott are met and that customer expectations are exceeded.

ROLE AND 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.

Creative and passionate about cooking and customer service. Follows culinary trends. 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). Ability to negotiate with suppliers.

Check inventories for proper food storage and rotation. Supports the management of all phases of food preparation : menu planning and development, management of operational expenses, budget management, costing as well as 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. SKILLS AND ABILITIES 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.

Our organization is an employer aware of professional fairness and is committed to recruiting a diverse workforce and maintaining an inclusive culture.

The use of the masculine is only used for the purpose of simplifying the text. We do not discriminate on the basis of gender, ethnicity, religion, sexual orientation, age, disability or any other basis protected by provincial or federal laws.