Sur place · Montréal
The Sous-Chef is responsible for supervising kitchen activities in a high-volume environment to ensure food quality and presentation standards. They must maintain strict hygiene and safety protocols while collaborating with teams to ensure smooth event operations.
Sur place · Montréal
Responsible for setting up and delivering food and beverages to luxury boxes during events. Ensures guest satisfaction through professional service and maintains hygiene and safety standards.
Sur place · Montréal
Supervise and coordinate the service team to ensure high-quality gastronomic experiences during major events and private functions. Manage operational tasks including cash balancing, inventory, and staff training while ensuring hygiene standards are met.