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PROJECT LEAD TRANSPORTATION SERVICES
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Position Title: Manager, Funding Development & Compliance
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Domaine Château-Bromont

executive sous-chef

Bromont, QC, Canada

Full-time

Apply About employer

Applications open in a new tab.

Job details

Job type: Full-time
Apply by: Nov 20, 2026
Posting language: English
Posted: Oct 26, 2026

Original job description

Overview

Languages

French

Education

College/CEGEP

Experience

3 years to less than 5 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Work site environment

Noisy
Hot
Cold/refrigerated
Non-smoking

Ranks of chefs

Sous-chef

Responsibilities

Tasks

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Recruit and hire staff
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Supervision

11-15 people

Experience and specialization

Area of work experience

Manager

Additional information

Security and safety

Criminal record check

Work conditions and physical capabilities

Fast-paced environment
Work under pressure
Tight deadlines
Handling heavy loads
Physically demanding
Attention to detail
Combination of sitting, standing, walking
Standing for extended periods
Bending, crouching, kneeling

Personal suitability

Leadership
Dependability
Efficient interpersonal skills
Excellent oral communication
Flexibility
Initiative
Organized
Reliability
Team player

Benefits

Health benefits

Dental plan
Disability benefits
Health care plan
Paramedical services coverage
Vision care benefits

Financial benefits

Life insurance
Registered Retirement Savings Plan (RRSP)

Long term benefits

Long-term care insurance

Other Benefits

Free parking available
Learning/training paid by employer
On-site amenities
On-site housing options
Other benefits
Paid time off (volunteering or personal days)

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Support for newcomers and refugees

Recruits newcomers and/or refugees who were displaced by a conflict or a natural disaster (for example: Ukraine, Afghanistan, etc.)

Support for Veterans

Offers flexible onboarding options to allow Veterans to gradually adapt to the civilian workplace (for example: gradually increasing hours and responsibilities, etc.)

Support for mature workers

Applies hiring policies that discourage age discrimination

Supports for visible minorities

Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.)

Apply About employer

More about this job

Responsibilities

Lead and supervise kitchen staff across several restaurants, directing food preparation, cooking, menu planning, and quality standards. Manage food and labour costs, inventory, supplies, equipment, staff recruitment and training, and prepare meals for regular service and special events.

Requirements

The role requires 3 to less than 5 years of experience and a college or CEGEP education. French is listed under languages, and the position involves supervising 11–15 people in a fast-paced, physically demanding on-site environment.

Skills

Food Cost Estimation
Labour Cost Estimation
Inventory Management
Operating Cost Analysis
Recipe Development
Menu Planning
Food Preparation and Cooking
Kitchen Staff Supervision
Staff Recruitment and Training
Food Quality Standards
Food Allergy Accommodation
Kitchen Equipment Management
Leadership
Communication
Organization
Teamwork

Benefits

Dental Plan
Disability Benefits
Health Care Plan
Paramedical Services Coverage
Vision Care Benefits
Life Insurance
Long-Term Care Insurance
Free Parking
Employer-Paid Learning and Training
On-Site Amenities
On-Site Housing Options
Paid Time Off for Volunteering or Personal Days

Visa sponsorship

Not detected in the job text

Keywords

Sous-Chef
French
College/CEGEP
Food Cost Control
Labour Cost Estimation
Inventory Management
Operating Cost Analysis
Recipe Development
Menu Planning
Food Preparation
Cooking
Food Presentation
Banquets
Food Quality Standards
Food Allergies
Kitchen Supplies
Equipment Purchasing and Repairs
Staff Recruitment
Staff Training
Kitchen Supervision
Leadership
Food and Beverage
Hospitality
Criminal Record Check

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