Executive Chef or Sous Chef

Job Description

<p>? Executive Chef (Contract) - Immediate Start <p></p><p></p><p> H.M.S. Careers Inc. - <strong> Eastern Townships, Quebec (Ski Country)</strong> (On-site)</p><p></p><p><strong> Save | Apply </strong></p><p></p><p><strong> About the Company </strong></p><p></p><p> 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 <strong> diverse dining options </strong> and a <strong> robust banquet and events program </strong> , we require an experienced culinary leader to uphold our standard of excellence. </p><p></p><p><strong> About the Role </strong></p><p></p><p> We are seeking an experienced and passionate <strong> Executive Chef </strong> to oversee and lead all culinary operations at the resort on a <strong> fixed-term contract for a few months </strong> , available to <strong> start immediately </strong> . 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. </p><p></p><p></p><p> The ideal candidate will have significant executive experience in <strong> high-volume banquet operations </strong> and <strong> upscale à la carte dining </strong> , demonstrating strong leadership, financial acumen, and operational control. </p><p></p><p><strong> Core Responsibilities </strong></p><p></p><ul><li><b> Oversee and direct </b> daily food production and service for all dining outlets and banquet facilities. </li><li><b> Manage all culinary finances: </b> Develop and manage food and labor budgets; control inventory and food costs; ensure kitchen efficiency and profitability. </li><li><b> Lead Culinary Staff: </b> Hire, train, schedule, coach, and manage performance for the entire culinary team. </li><li><b> Strategic Menu Development: </b> Develop seasonal menus, including recipe creation, costing, portioning, and implementation. </li><li><b> Operational Excellence: </b> Maintain sanitation procedures, ensure clean and safe kitchen facilities, and manage equipment maintenance schedules. </li><li><b> Collaboration: </b> Work closely with other resort departments for seamless events and guest satisfaction initiatives. </li></ul><p></p><p><strong> Qualifications </strong></p><p></p><ul><li> A <b> hands-on Executive Chef </b> with a proven track record of leadership in a high-volume resort or hotel setting. </li><li> Minimum <b>5 years of culinary leadership experience </b> (Executive Chef or Executive Sous Chef). </li><li><b> Red Seal Certification </b> or equivalent culinary diploma/training is highly valued. </li><li> Current <b> Food Handler Certificate </b> is required. </li><li> Expert knowledge of cost control, inventory systems, and budget management. </li><li> Strong commitment to cleanliness, safety, and elevating the guest dining experience. </li><li> Ability to work flexible hours, including evenings, weekends, and holidays. </li><li><b> On-site presence is required. </b></li></ul><p></p><p><strong> Compensation Package </strong></p><p></p><ul><li><b> Salary: </b> <b>$75,000 - $85,000 per year (pro-rated for the contract duration). </b></li><li><b> Accommodation: </b> <b> On-site accommodation is provided. </b></li><li><em> H.M.S. Careers Inc. is an equal opportunity employer committed to diversity and inclusion. We welcome applications from all qualified individuals. </em></li></ul><p></p><p>? Sous Chef (Contract) - Immediate Start </p><p></p><p></p><p> H.M.S. Careers Inc. - <strong> Eastern Townships, Quebec (Ski Country)</strong> (On-site)</p><p></p><p><strong> Save | Apply </strong></p><p></p><p><strong> About the Company </strong></p><p></p><p> 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 <strong> diverse dining options </strong> and a <strong> robust banquet and events program </strong> , we offer a fantastic opportunity for a dedicated chef to hone their leadership skills. </p><p></p><p><strong> About the Role </strong></p><p></p><p> We are seeking a highly capable and dedicated <strong> Sous Chef </strong> to support the Executive Chef on a <strong> fixed-term contract for a few months </strong> , available to <strong> start immediately </strong> . 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. </p><p> The ideal candidate will have strong experience in <strong> upscale à la carte and banquet dining </strong> and be prepared to step up and run the kitchen in the absence of the Executive Chef. </p><p></p><p><strong> Core Responsibilities </strong></p><p></p><ul><li><b> Support Management: </b> Assist the Executive Chef in overseeing daily food production and service for all resort dining and banquet facilities. </li><li><b> Staff Supervision: </b> Lead and supervise culinary staff, including scheduling, training, coaching, and ensuring performance standards are met. </li><li><b> Inventory & Ordering: </b> Manage daily product ordering for food and supplies; assist with inventory control and cost management. </li><li><b> Recipe & Quality Control: </b> Ensure high food quality, consistency, and presentation across all services; assist with new menu implementation and recipe adherence. </li><li><b> Health & Safety: </b> Maintain sanitation and safety standards in all kitchen areas, conducting regular inspections. </li><li><b> Hands-on Production: </b> Act as a working chef on the line during service, assisting with food preparation and running a station as needed. </li></ul><p></p><p><strong> Qualifications </strong></p><p></p><ul><li> A <strong> passionate, hands-on chef </strong> ready for a leadership role. </li><li> Minimum <strong>5 years of experience </strong> in professional cooking, with at least <strong>2 years in a leadership role (Sous Chef, Chef de Partie, or Kitchen Manager)</strong> . </li><li><strong> Red Seal Certification </strong> or equivalent culinary diploma/training is considered an <strong> asset </strong> . </li><li> Current <strong> Food Handler Certificate </strong> is required. </li><li> Strong knowledge of culinary techniques, batch cooking, and professional plating styles. </li><li> Proven ability to motivate a team and maintain organization in a fast-paced environment. </li><li> Excellent communication and time management skills. </li><li> Ability to work flexible hours, including evenings, weekends, and holidays. </li><li><strong> On-site presence is required. </strong></li></ul><p></p><p><strong> Compensation Package </strong></p><p></p><ul><li><b> Salary: </b> <b>$55,000 - $65,000 per year (pro-rated for the contract duration). </b></li><li><b> Accommodation: </b> <b> On-site accommodation is provided. </b></li><li><em> H.M.S. Careers Inc. is an equal opportunity employer committed to diversity and inclusion. We welcome applications from all qualified individuals. </em></li></ul><p></p>