Sous-chef (Sous Chef)

About the role

The Four Seasons Hotel Montreal is seeking a dedicated Sous‑chef to join its culinary team. Reporting to the Executive Chef, the Sous‑chef will help deliver memorable dining experiences for guests while supporting a culture of excellence.

Key responsibilities

• Supervise daily operations in both the banquet kitchen and the hotel restaurant kitchen.
• Manage food costs and control production to minimize waste.
• Act as a culinary trainer, coaching kitchen staff on techniques and standards.
• Ensure consistent quality and presentation of all dishes.
• Collaborate with the Executive Chef on menu development and special events.

Required profile

• Strong work ethic and high level of integrity.
• Passion for culinary excellence and attention to detail.
• Cultural sensitivity and a customer‑service mindset.
• Creative, dynamic, and eager to take on new challenges in a luxury hotel environment.
• Ability to train and mentor kitchen personnel.

Required skills

• Food cost management
• Production control
• Culinary techniques