Presentation

In anticipation of 2023, we are looking for a Sous Chef to manage the staff and service during Saturday and Sunday brunches. Thursdays and Fridays are preparation days. The dishes are creative, delicious and follow seasonal products. The sous chef works with the chef on menus and orders. The position is for a mature and established individual as well as someone who is reliable, curious, willing to learn and ready to move on to a new leadership challenge under the guidance of the Executive Chef who also works evenings. An efficient brigade of 3 cooks including the person in charge is sufficient during the winter and increases to 4 during the summer with the opening of the terrace. A climate of respect, listening, openness and inclusiveness is the basis of the P&P and it is thanks to the care of a positive leadership that it is possible to obtain it. Communication and training are the keys to a cohesive team.

Some reading ?

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Quebec bars and restaurants demand to go to full capacity; minister asks for patience

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