Vaudreuil Dorion Qc De cuisine Jobs – 4 Openings This Week

Head Cook (Chef de cuisine)
Novotel Montréal Aéroport —Saint-Laurent, QC
- $50,000–$60,000 a year
- Full-time
- Hospitality
- Inventory management
- Sanitation
- Dental care
- Life insurance
Quick apply
Cook (Sushi Chef / Line Cook)
RESTAURANT SUSHI TOPIA LTEE —Sainte-Anne-de-Bellevue, QC
- $18.50–$35.00 an hour
- Weekends as needed
- Cooking
- English
- High school diploma or GED
Quick apply
13d
Cook (Sushi)
RESTAURANT SUSHI TOPIA LTEE —Sainte-Anne-de-Bellevue, QC
- $18.50–$35.00 an hour
- Weekends as needed
- Cooking
- English
- High school diploma or GED
Quick apply
12d
Cuisiniers
Jack Astor's —Dollard-Des Ormeaux, QC
- $15.25–$17.00 an hour
- Part-time
- Serving
- Bar
- In-person
- Disability insurance
- Dental care
Quick apply

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Chef De Partie - Mediterranean
Ma-Ro Catering —Toronto, ON
Organize and maintain mise en place for the Mediterranean station to support efficient production during high-volume catering and banquet events.
$36 an hour
Quick apply
Culinary Supervisor
McEwan Don Mills —North York, ON
Formal culinary education is required — a diploma or degree from a recognized culinary arts program (e.g., George Brown College, Humber, Algonquin, or…
$25–$27 an hour
4d

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Head Cook (Chef de cuisine)

Novotel Montréal Aéroport
Saint-Laurent, QC

Quick apply

Job details

Permanent | Full-time
$50,000–$60,000 a year

Qualifications

Hospitality
Inventory management
Sanitation
Cooking
Supervising experience
Food industry
Food preparation
Bartending
Food safety
Leadership
Restaurant experience
Communication skills

Full job description

Job Overview
We are seeking an experienced and dynamic Head Cook (Chef de Cuisine) to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess strong leadership skills, extensive culinary expertise, and a passion for fine dining. This role involves overseeing all kitchen operations, cooking, managing staff, ensuring food quality and safety standards, and maintaining efficient kitchen management practices. The Head Cook will play a pivotal role in menu development, inventory control, and maintaining the highest standards of food presentation and service.

Responsibilities

Cook and Execute menus for restaurant dining, room service, and banqueting
Lead and supervise the culinary team to ensure high-quality food preparation and presentation in accordance with restaurant standards.
Oversee daily kitchen operations, including food production, food safety, and sanitation protocols.
Develop innovative menus that reflect current culinary trends while catering to dietary requirements and guest preferences.
Manage inventory control, including ordering supplies, managing stock levels, and minimizing waste.
Ensure compliance with health and safety regulations related to food handling and kitchen safety.
Coordinate with front-of-house staff to ensure seamless food service delivery during all shifts.
Supervise catering events, banquets, and special functions, ensuring timely execution and quality standards are met.
Train, mentor, and evaluate kitchen staff to foster a cohesive team environment focused on excellence.
Monitor food costs and manage budgets effectively to optimize profitability without compromising quality.
Maintain a clean, organized, and safe kitchen environment at all times.

Qualifications

Proven experience in fine dining establishments with strong background in restaurant management or culinary leadership roles.
Extensive culinary experience including food preparation, menu planning, and kitchen management.
Demonstrated supervisory experience leading culinary teams in high-volume settings such as banquets or catering services.
Knowledge of dietary restrictions, food safety standards (including HACCP), and sanitation procedures.
Strong leadership skills with the ability to motivate staff and manage multiple priorities efficiently.
Experience in inventory management, cost control, and food industry best practices.
Excellent communication skills with the ability to collaborate effectively across departments.
Background in hospitality or restaurant experience preferred; bartending or food service management experience is a plus.
Ability to work under pressure while maintaining attention to detail in a fast-paced environment. This position offers an opportunity for a passionate culinary professional to lead a talented team dedicated to excellence in fine dining cuisine while ensuring operational success through innovative menu development and exceptional service standards.

Job Types: Full-time, Permanent

Pay: $50,000.00-$60,000.00 per year

Benefits:

Dental care
Discounted or free food
Extended health care
Life insurance
On-site parking

Work Location: In person

Quick apply

Refine Your Search

de cuisine jobs in vaudreuil dorion qc

Head Cook (Chef de cuisine)

Cook (Sushi Chef / Line Cook)

Cook (Sushi)

Cuisiniers

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