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Added 1 min ago
FB
Jr. Meat Cutter
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- From $18.75 CAD / hour
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Strong teamwork skills, thriving in a collaborative environment through clear communication and organization.
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Playground

Head Chef/Chef de Cuisine

Montreal, QC, Canada

Full-time

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Job details

Job type: Full-time
Apply by: Jan 31, 2027
Posting language: English · French
Posted: Nov 2, 2026

Original job description

English section of this bilingual listing.

Head Chef/Chef de Cuisine

About us:

Playground is an internationally renowned gaming destination located a short 15-minute drive south of downtown Montreal, within the Mohawk territory of Kahnawake. We are currently expanding, unveiling new gaming floors, a luxurious hotel, and specialized dining options.

Position Overview:

The Head Chef leads daily culinary operations, balancing creative menu development with disciplined kitchen management. Responsible for executing the establishment's culinary vision, this role directly manages kitchen staff, food safety, vendor relationships, and cost controls. The Chef de Cuisine maintains standard-setting consistency on every plate while fostering an efficient, professional, and collaborative culinary environment.

What we have to offer:

Competitive compensation
Complimentary meal while on shift
Opportunities for career advancement
Free parking
Company-wide events
Playground Cares volunteer opportunities

Responsibilities:

Culinary Development: Conceptualize, test, and implement seasonal menus and daily specials that reflect current culinary trends and brand identity.
Service Supervision: Oversee prep, cook stations, and plating during service to ensure precise flavour, presentation, and quality control.
Team Leadership & Mentorship: Recruit, train, schedule, and mentor sous chefs, line cooks, and kitchen assistants while supporting career growth.
Cost & Inventory Management: Monitor food and labour costs, manage physical inventory, minimize kitchen waste, and order supplies within budget constraints.
Food Safety & Compliance: Enforce strict hygiene standards, health department regulations, and kitchen safety practices.
Operational Collaboration: Partner with front-of-house staff and management to maintain seamless service flow and handle special dietary requirements or guest requests

Requirements:

Experience: 5+ years as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume culinary establishment.
Education: Degree or diploma in Culinary Arts, or equivalent certified culinary training (strong asset).
Technical Skills: Mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation.
Certifications: Valid MAPAQ certification.
Leadership Competencies: Excellent communication, strong problem-solving skills under pressure, and proven staff development capabilities.
Bilingual (English and French).
Must be able to work on your feet for the duration of the shift.
Flexibility to work various shifts, including weekends, evenings, overnight hours and holidays.

Join our team and become a vital part of an exceptional journey. Here, your unique talents and ambitions will flourish, finding the perfect environment to thrive. Apply today and embark on a journey of innovation, synergy, and personal growth that will reshape the course of your career.

Read the full bilingual original

Head Chef/Chef de Cuisine

About us:

Position Overview:

What we have to offer:

Competitive compensation
Complimentary meal while on shift
Opportunities for career advancement
Free parking
Company-wide events
Playground Cares volunteer opportunities

Responsibilities:

Culinary Development: Conceptualize, test, and implement seasonal menus and daily specials that reflect current culinary trends and brand identity.
Service Supervision: Oversee prep, cook stations, and plating during service to ensure precise flavour, presentation, and quality control.
Team Leadership & Mentorship: Recruit, train, schedule, and mentor sous chefs, line cooks, and kitchen assistants while supporting career growth.
Cost & Inventory Management: Monitor food and labour costs, manage physical inventory, minimize kitchen waste, and order supplies within budget constraints.
Food Safety & Compliance: Enforce strict hygiene standards, health department regulations, and kitchen safety practices.
Operational Collaboration: Partner with front-of-house staff and management to maintain seamless service flow and handle special dietary requirements or guest requests

Requirements:

Experience: 5+ years as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume culinary establishment.
Education: Degree or diploma in Culinary Arts, or equivalent certified culinary training (strong asset).
Technical Skills: Mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation.
Certifications: Valid MAPAQ certification.
Leadership Competencies: Excellent communication, strong problem-solving skills under pressure, and proven staff development capabilities.
Bilingual (English and French).
Must be able to work on your feet for the duration of the shift.
Flexibility to work various shifts, including weekends, evenings, overnight hours and holidays.

À propos de nous :

Playground est une destination de jeu internationalement reconnue située à seulement 15 minutes en voiture au sud du centre-ville de Montréal, sur le territoire mohawk de Kahnawake. Nous sommes actuellement en expansion, dévoilant de nouveaux espaces de jeu, un hôtel luxueux et des options de restauration spécialisées.

Aperçu du rôle :

Le/La Chef de Cuisine dirige les opérations culinaires quotidiennes, alliant création gastronomique et gestion rigoureuse de la brigade. En charge d'exécuter la vision culinaire de l'établissement, ce rôle supervise directement le personnel en cuisine, l'hygiène alimentaire, les relations fournisseurs et le contrôle des coûts pour garantir une qualité constante sur chaque assiette.

Ce que nous offrons :

Rémunération concurrentielle
Repas offert durant le quart de travail
Possibilités d’avancement
Stationnement gratuit
Événements organisés par l'entreprise
Possibilités de bénévolat pour Playground Cares

Responsabilités:

Création culinaire : Concevoir, tester et renouveler les menus saisonniers et les spéciaux du jour en accord avec l'image de marque de l'établissement.
Supervision du service : Chapeauter les stations de préparation, de cuisson et d’assemblage durant le service pour assurer l’exactitude des saveurs, ainsi qu’une présentation et une qualité irréprochables.
Gestion d'équipe : Recruter, former, organiser les horaires et encadrer les sous-chefs, chefs de partie et cuisiniers tout en favorisant leur progression.
Gestion financière et de l’inventaire : Surveiller le coût des aliments et la masse salariale, effectuer les inventaires et les commandes en respectant le budget, et limiter le gaspillage
Hygiène et sécurité : Veiller au respect strict des normes HACCP, des règles sanitaires et des consignes de sécurité du travail.
Coordination opérationnelle : Collaborer avec l'équipe de service dans un restaurant pour garantir un déroulement fluide du service et répondre aux exigences alimentaires particulières.

Exigences :

Expérience : 5 ans minimum à un poste de Sous-Chef ou Chef de Cuisine au sein d'un établissement gastronomique ou à fort volume.
Formation : Diplôme en arts culinaires (CAP, BEP, Bac Pro Cuisine, BTS Hôtellerie-Restauration) ou équivalent (atout).
Compétences techniques : Maîtrise des techniques culinaires classiques et modernes, calcul des fiches techniques, négociation avec les fournisseurs et maîtrise des logiciels de gestion.
Certifications: Certification MAPAQ valide.
Qualités humaines : Esprit de décision sous pression, excellente communication et capacités de leadership affirmées.
Bilingue (anglais et français).
Doit être capable de travailler debout pendant toute la durée du poste.
Flexibilité pour travailler divers quarts de travail, y compris les fins de semaine, les soirs, les heures de nuit et les jours fériés.

Joignez-vous à notre équipe et devenez un élément vital d’un parcours exceptionnel. Ici, vous serez dans l’environnement parfait pour l’épanouissement de vos talents uniques et de vos ambitions. Postulez maintenant pour rejoindre une aventure remplie d’innovation, de synergie et de croissance personnelle qui va remodeler votre parcours professionnel.

L'utilisation du genre masculin inclut le féminin et n'est utilisée que pour faciliter la lecture.

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More about this job

Responsibilities

Lead daily culinary operations, develop seasonal menus and specials, and oversee food preparation, cooking, plating, and quality during service. Manage and develop kitchen staff, control food and labor costs, maintain inventory and food safety standards, and coordinate with front-of-house teams to support smooth service and guest dietary needs.

Requirements

Requires at least five years of experience as a Sous Chef or Chef de Cuisine in a fine-dining or high-volume establishment, along with mastery of classical and modern culinary techniques, recipe costing, inventory software, and vendor negotiation. A valid MAPAQ certification and English-French bilingualism are required; a culinary arts degree, diploma, or equivalent certified training is an asset, as is flexibility to work varied shifts and remain on one's feet throughout the shift.

Skills

Menu Development
Kitchen Operations
Culinary Techniques
Service Supervision
Team Leadership
Staff Training and Mentorship
Scheduling
Food Cost Control
Labor Cost Management
Inventory Management
Waste Reduction
Food Safety
Vendor Negotiation
Recipe Costing
Problem-Solving
Bilingual Communication

Benefits

Complimentary Meal While on Shift
Career Advancement Opportunities
Free Parking
Company-Wide Events
Volunteer Opportunities

Visa sponsorship

Not detected in the job text

Keywords

Culinary Operations
Seasonal Menus
Daily Specials
Classical Culinary Techniques
Modern Culinary Techniques
Food Preparation
Plating
Quality Control
Kitchen Staff Management
Staff Recruitment
Staff Training
Staff Scheduling
Food Cost Control
Labor Cost Management
Inventory Management
Inventory Software
Recipe Costing
Vendor Negotiation
Food Safety
Hygiene Standards
Health Regulations
Kitchen Safety
MAPAQ Certification
Fine Dining
High-Volume Food Service
Dietary Requirements
English
French

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