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Sous-Chef

Germain Hôtels • Baie-Saint-Paul, Quebec, Canada • Posted June 08, 2026

Location Baie-Saint-Paul, Quebec
Job Type Full Time
Category Supervisors of Food Preparation and Serving Workers
Posted June 08, 2026

JOB SUMMARY

Reporting to the Chef, the Sous Chef is responsible for managing the kitchen team during the preparation of all food items, while ensuring the highest level of guest service.


WHAT YOU'LL DO

  • Support management in decision-making and ensure sound management of established budgets

  • Participate in daily kitchen operations while ensuring the quality of prepared products

  • Plan and coordinate pastry activities while maintaining quality and hygiene standards

  • Collaborate with the Executive Chef to develop and create new recipes, seasonal or themed desserts, and creative presentations

  • Prepare a variety of bakery and pastry items (cookies, scones, mignardises, molded chocolates, etc.) for restaurants, bars, and special events

  • Create refined dessert decorations, harmonizing colors, textures, and flavors

  • Develop house-made syrups for bars in collaboration with mixology teams

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