General Operations Sous Chef

Club Atwater is a private sports, wellness and social club in Montréal, offering members a welcoming environment with a strong focus on hospitality, quality food and exceptional service. Our Food & Beverage department operates a dynamic culinary program, including breakfast, brunch, lunch, dinner, bar service and health-focused menu offerings. We are currently seeking an experienced, organized and motivated Sous-Chef – General Operations to join our culinary leadership team. Position Overview Reporting directly to the Executive Chef, the Sous-Chef will be a hands-on leader responsible for supporting daily kitchen operations, maintaining culinary standards and developing a strong, organized and efficient team. This is an active culinary position requiring regular participation in food preparation and line service, combined with operational leadership responsibilities. The ideal candidate is an experienced cook and confident leader who can balance service execution, team supervision, production planning and continuous operational improvement. Key Responsibilities Kitchen Operations & Service Actively participate in daily food preparation and à la carte line service. Work across kitchen stations and lead service when required. Support and guide Shift Leads and cooks throughout daily operations. Ensure consistent food quality, presentation, portion control and recipe execution. Coordinate preparation and service priorities to maintain efficient kitchen operations. Ensure effective communication and smooth transitions between morning and evening shifts. Identify operational challenges and implement practical solutions. Leadership & Team Development Supervise, coach and support cooks and kitchen Shift Leads. Establish clear expectations regarding performance, productivity and professional conduct. Promote accountability, teamwork and effective communication. Assist with training, onboarding and employee development. Provide constructive feedback and support performance improvement. Foster a positive, respectful and organized kitchen environment. Production Planning & Efficiency Support the implementation and maintenance of structured production systems. Organize preparation based on sales forecasts, par levels and operational requirements. Monitor production quantities to minimize waste and avoid shortages. Improve kitchen workflows, organization and overall productivity. Ensure recipes, preparation methods and portion standards are consistently followed. Identify opportunities to improve efficiency without compromising food quality. Inventory & Cost Control Assist with inventory management, stock rotation and ordering. Monitor ingredient usage, portion control and food waste. Support food cost management and operational efficiency. Ensure proper storage, labeling and FIFO procedures. Collaborate with the Executive Chef to maintain cost-effective production standards. Food Safety & Kitchen Standards Maintain high standards of cleanliness, sanitation and food safety. Ensure compliance with MAPAQ requirements and established kitchen procedures. Oversee opening, closing and daily cleaning standards. Ensure equipment is used properly and maintained in good working condition. Promote a safe, organized and professional working environment. Qualifications Minimum 3–5 years of professional kitchen experience. Previous experience as a Sous-Chef, Junior Sous-Chef or in a comparable kitchen leadership position. Strong culinary skills and experience in high-volume, à la carte food service. Proven ability to supervise, train and motivate kitchen employees. Excellent organizational, communication and time-management skills. Solid understanding of food costs, inventory management and production planning. Ability to remain calm, organized and decisive during busy service periods. Knowledge of Québec food safety and sanitation standards. MAPAQ food handler or manager certification is an asset. What We're Looki…

View the full posting and apply