<p class="text-node">Pub Mc Carold has been serving Côte-des-Neiges since 2003. Just above, MC Hall hosts weddings, galas, and corporate events for up to 140 guests. Both establishments are part of a growing Montreal-based restaurant group that is preparing for new projects. We are looking for a chef who will run our kitchens today and grow with us tomorrow.</p><p class="text-node"></p><p class="text-node">YOUR PRIORITY: COSTS</p><ul class="list-node"><li><p class="text-node">Maintain food costs and kitchen hours to the targets set with management, week after week.</p></li><li><p class="text-node">- Build technical sheets and cost breakdowns for each dish.</p></li><li><p class="text-node">- Monitor purchases, inventory, FIFO, and losses.</p></li></ul><p class="text-node">YOUR ROLE</p><ul class="list-node"><li><p class="text-node">Work at least one shift in the kitchen each week and be present on the floor when it matters.</p></li><li><p class="text-node">- Work hand in hand with the production chef: orders, preparation, planning.</p></li><li><p class="text-node">- Create and develop the menus for the Pub and the MC Hall, considering costs.</p></li><li><p class="text-node">- Manage the kitchen at MC Hall: follow contracts and service plans, liaise with the events team.</p></li><li><p class="text-node">- Create schedules and adjust them in real-time based on traffic.</p></li><li><p class="text-node">- Enforce hygiene and safety standards, without exception.</p></li><li><p class="text-node">- Keep an eye on the equipment and resolve issues before they become emergencies.</p></li></ul><p class="text-node">MANAGE AND GROW THE TEAM</p><ul class="list-node"><li><p class="text-node">Supervise shift leaders, cooks, and preparers.</p></li><li><p class="text-node">- Train, demonstrate proper methods, encourage growth, and acknowledge efforts.</p></li><li><p class="text-node">- Ensure good communication between the dining area and the kitchen, de-escalating tensions.</p></li><li><p class="text-node">- Gauge the team's mood, listen, and lighten the atmosphere with a bit of humor.</p></li><li><p class="text-node">- Support the team during rush periods.</p></li></ul><p class="text-node">YOUR PROFILE</p><ul class="list-node"><li><p class="text-node">Experience as a head chef or sous-chef, ideally in dining and banqueting.</p></li><li><p class="text-node">- Mastery of food costs: you know how to read a cost breakdown and take action on it.</p></li><li><p class="text-node">- A true leader: calm, fair, caring, who elevates those around him.</p></li><li><p class="text-node">- Highly organized: you manage multiple tasks and reorganize your priorities throughout the day.</p></li><li><p class="text-node">- Creative, yet realistic: your ideas fit within a budget.</p></li><li><p class="text-node">- Comfortable with very different personalities.</p></li><li><p class="text-node">- Bilingual in French and English.</p></li></ul><p class="text-node">WHAT WE OFFER</p><ul class="list-node"><li><p class="text-node">A head chef position with true creative freedom on two menus.</p></li><li><p class="text-node">- A developing group, with real opportunities for career advancement.</p></li><li><p class="text-node">- A company that invests (new preparation rooms, cold storage).</p></li><li><p class="text-node">- Collective insurance, 70% paid by the employer.</p></li><li><p class="text-node">- Salary based on experience.</p></li><li><p class="text-node">- Start date: January 2027.</p></li></ul><p class="text-node">Send your CV and a few words about how you manage food costs and develop a team to contact@mccarold.ca.</p><p class="text-node"></p>
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