Executive Chef or Sous Chef

Job Description

<p> Executive Chef (Contract) - Immediate Start</p><p><br></p><p><br></p><p>H.M.S. Careers Inc. - <strong>Eastern Townships, Quebec (Ski Country)</strong> (On-site)</p><p><br></p><p><strong>Save Apply</strong></p><p><br></p><p><strong>About the Company</strong></p><p><br></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><br></p><p><strong>About the Role</strong></p><p><br></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><br></p><p><br></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><br></p><p><strong>Core Responsibilities</strong></p><p><br></p><ul><li><strong>Oversee and direct</strong> daily food production and service for all dining outlets and banquet facilities.</li><li><strong>Manage all culinary finances:</strong> Develop and manage food and labor budgets; control inventory and food costs; ensure kitchen efficiency and profitability.</li><li></li><li></li><li><strong>Lead Culinary Staff:</strong> Hire, train, schedule, coach, and manage performance for the entire culinary team.</li><li></li><li></li><li><strong>Strategic Menu Development:</strong> Develop seasonal menus, including recipe creation, costing, portioning, and implementation.</li><li><strong>Operational Excellence:</strong> Maintain sanitation procedures, ensure clean and safe kitchen facilities, and manage equipment maintenance schedules.</li><li></li><li></li><li><strong>Collaboration:</strong> Work closely with other resort departments for seamless events and guest satisfaction initiatives.</li></ul><p><br></p><p><strong>Qualifications</strong></p><p><br></p><ul><li>A <strong>hands-on Executive Chef</strong> with a proven track record of leadership in a high-volume resort or hotel setting.</li><li>Minimum <strong>5 years of culinary leadership experience</strong> (Executive Chef or Executive Sous Chef).</li><li><strong>Red Seal Certification</strong> or equivalent culinary diploma/training is highly valued.</li><li>Current <strong>Food Handler Certificate</strong> is required.</li><li>Expert knowledge of cost control, inventory systems, and budget management.</li><li></li><li></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><strong>On-site presence is required.</strong></li></ul><p><br></p><p><strong>Compensation Package</strong></p><p><br></p><ul><li><strong>Salary:</strong> <strong>$75,000 - $85,000 per year (pro-rated for the contract duration).</strong></li><li><strong>Accommodation:</strong> <strong>On-site accommodation is provided.</strong></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><br></p><p> Sous Chef (Contract) - Immediate Start</p><p><br></p><p><br></p><p>H.M.S. Careers Inc. - <strong>Eastern Townships, Quebec (Ski Country)</strong> (On-site)</p><p><br></p><p><strong>Save Apply</strong></p><p><br></p><p><strong>About the Company</strong></p><p><br></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><br></p><p><strong>About the Role</strong></p><p><br></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><br></p><p><strong>Core Responsibilities</strong></p><p><br></p><ul><li><strong>Support Management:</strong> Assist the Executive Chef in overseeing daily food production and service for all resort dining and banquet facilities.</li><li><strong>Staff Supervision:</strong> Lead and supervise culinary staff, including scheduling, training, coaching, and ensuring performance standards are met.</li><li></li><li></li><li><strong>Inventory & Ordering:</strong> Manage daily product ordering for food and supplies; assist with inventory control and cost management.</li><li></li><li></li><li><strong>Recipe & Quality Control:</strong> Ensure high food quality, consistency, and presentation across all services; assist with new menu implementation and recipe adherence.</li><li></li><li></li><li><strong>Health & Safety:</strong> Maintain sanitation and safety standards in all kitchen areas, conducting regular inspections.</li><li></li><li></li><li><strong>Hands-on Production:</strong> Act as a working chef on the line during service, assisting with food preparation and running a station as needed.</li></ul><p><br></p><p><strong>Qualifications</strong></p><p><br></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><br></p><p><strong>Compensation Package</strong></p><p><br></p><ul><li><strong>Salary:</strong> <strong>$55,000 - $65,000 per year (pro-rated for the contract duration).</strong></li><li><strong>Accommodation:</strong> <strong>On-site accommodation is provided.</strong></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>