Sous-Chef – Mediterranean Cuisine

Job summary

Assist the Executive Chef with menu planning, recipe preparation, and daily kitchen operations while supervising and training kitchen staff. Maintain dish quality and presentation, manage inventory and supply orders, ensure hygiene and food safety compliance, and contribute actively during service.

Job details

About Us Located in the heart of Sainte-Thérèse, Patio Patio is a warm and welcoming restaurant celebrating the richness and freshness of Mediterranean flavors. Our cuisine is inspired by the sun, the sea, and tradition, with a contemporary twist. We pride ourselves on offering guests an authentic, friendly, and creative dining experience. Position Overview As Sous-Chef, you will work closely with the Executive Chef to ensure the smooth operation of the kitchen and the consistent quality of all dishes. You will take part in the creation and execution of recipes, oversee the kitchen team, and ensure compliance with hygiene and food safety standards. Key Responsibilities Assist the Executive Chef in menu planning and preparation. Supervise and train kitchen staff on a daily basis. Maintain quality control and presentation standards for all dishes before service. Manage inventory and place orders for supplies. Ensure adherence to hygiene, safety, and sanitation standards (MAPAQ). Take an active role during service, especially during peak hours. Foster a positive, collaborative, and motivating work environment. Requirements Culinary degree or relevant training (an asset). Proven experience as a Sous-Chef or Chef de Partie. Strong mastery of culinary techniques, ideally in Mediterranean cuisine. Highly organized, detail-oriented, and creative. Ability to work under pressure and lead a team effectively. Professional attitude and passion for gastronomy. Perks & Benefits Competitive salary based on experience. Shared tips. Flexible schedule including evenings and weekends. Stimulating and friendly work environment. Opportunities for career growth.

What you’ll do

Assist the Executive Chef with menu planning, recipe preparation, and daily kitchen operations while supervising and training kitchen staff. Maintain dish quality and presentation, manage inventory and supply orders, ensure hygiene and food safety compliance, and contribute actively during service.

Requirements

Candidates should have proven experience as a Sous-Chef or Chef de Partie and strong culinary technique, ideally in Mediterranean cuisine. Culinary education or relevant training is an asset; candidates should also be organized, creative, effective under pressure, and capable of leading a team.

Benefits

• Shared Tips
• Flexible Schedule
• Friendly Work Environment
• Career Growth Opportunities

Listed skills

• Organization · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Sanitation · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred
• working under pressure. · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Recipe Development
• Kitchen Team Supervision
• Staff Training
• Quality Control
• Food Presentation
• Inventory Management
• Supply Ordering
• Food Safety
• Sanitation
• Mediterranean Cuisine
• Culinary Techniques
• Team Leadership
• Organization
• Working Under Pressure

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership

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