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Chef de Cuisine
Chef de CuisineWalter Hospitality • New York, NY, US
Chef de Cuisine

Chef de Cuisine

Walter Hospitality • New York, NY, US
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JOB TITLE : EXECUTIVE CHEF

Walter Hospitalité will open its first restaurant in the heart of Outremont, on Laurier Avenue West in Montreal, in the coming months. Our establishment will showcase locally inspired cuisine with French (southern France) and Italian (northern Italy) influences, guided by classic culinary traditions while leaving room for innovation. Our menu will evolve with the seasons, featuring the best local and imported products. Designed by a renowned architect, the establishment will span two floors, offering two distinct atmospheres that are both warm and refined. With its exceptional wine cellar, the restaurant will offer its local and international clientele a world-class dining experience.

Who are you?

Would you like to be part of the opening of a new restaurant? Would you like to put your skills and creativity to work in a professional environment that combines rigor and passion? We offer a working environment where you can practice your art in a custom-designed kitchen with state-of-the-art equipment of the highest quality (e.g., Athanor stove). You will also have the opportunity to help build and select your kitchen team.

You are able to make quick and informed decisions, communicate clear instructions to your teams, and listen to others. You work well under pressure and are able to motivate your kitchen team in stressful situations. You have proven ability to prevent and manage conflict.

As a true ambassador for the restaurant, the head chef is a dynamic and visionary leader responsible for operational and culinary excellence. This role works closely with the restaurant's management team to achieve and exceed objectives while ensuring that Walter Hospitalité's mission, vision, and values are upheld.

What you will do : Culinary management

  • The main role of the head chef is to establish and ensure culinary excellence, the highest standards of quality in the selection of raw ingredients, and elegant presentation of dishes to establish and maintain the reputation for excellence of the restaurant and the company.
  • The chef creates menus and recipes in collaboration with the management team, always highlighting producers, local products, seasonal promotions, and food and wine pairings. He or she checks the quality of products received from our suppliers on a daily basis and develops close business relationships with them.
  • The chef demonstrates culinary creativity by working to continuously improve the quality of dishes, optimize kitchen productivity, and respect the seasons. He or she ensures a high-quality culinary experience for customers while meeting the restaurant's financial objectives.
  • The chef monitors material and labor costs to meet budget expectations.
  • The chef develops and ensures the use of detailed production specifications (recipes).
  • The chef supervises the entire culinary program through purchasing, processing, food delivery, food storage, recipe standardization, process optimization, and full utilization of food; he / she thus ensures a consistent, high-quality culinary experience for customers;

Leadership and corporate culture

  • The chef is responsible for training and managing the kitchen and dishwashing team, maintaining high quality standards at all times and a healthy and positive working environment that reflects our corporate values.
  • The chef is a mentor and is committed to providing development opportunities and professional training to all members of his or her team to ensure their career advancement in the restaurant industry.
  • The chef is responsible for recruiting, integrating, and training new employees in the kitchen department, with administrative support from the director. Together, they will proactively ensure talent retention and uphold the company's values of inclusion and diversity.
  • The chef must establish and maintain a culture of continuous improvement (Kaizen philosophy). The chef will cultivate a positive and collaborative work environment that promotes strong communication between the dining room and kitchen teams.

    • Operational excellence

  • The chef supervises and ensures the smooth running of the entire department, including the kitchen and dishwashing;
  • The chef participates in pre-service meetings and all team training sessions;
  • The chef establishes and maintains an efficient operation to continuously improve our operations and support financial performance.
  • The chef ensures compliance with occupational health and safety standards and regulations (CNESST) and hygiene and sanitation standards (MAPAQ) according to the highest standards.

    • Strategic collaboration

  • The chef works with the director to prepare company reports concerning the kitchen.
  • The chef participates in the development of food and wine pairings with the head sommelier.
  • The chef organizes special and promotional events with the management team.
  • The chef takes into account customer feedback, performance indicators, and economic data on the Montreal market presented by the management team to make strategic decisions that improve the overall customer experience at the restaurant.

    • What we need from you :

  • Diploma from a recognized hotel and restaurant school or equivalent professional experience;
  • 5 years of experience as a chef;
  • 10 years of experience in renowned gourmet restaurants;
  • Supervision of a team of more than 10 chefs;
  • Expertise in French and Italian cuisine;
  • Skills in managing and monitoring material and labor costs;
  • Flexible hours, depending on operational needs;
  • Knowledge of Microsoft Office and proficiency with operating systems

    • Assets :

  • Knowledge of the Quebec market and local suppliers
  • International professional experience
  • Bilingualism (French and English)
  • MAPAQ management certification

    • What you will get from us :

  • Competitive compensation based on experience
  • Salary increases based on department and restaurant performance goals (qualitative and quantitative);
  • Flexible schedule with two fixed days off;
  • Annual leave during restaurant closures;
  • Continuing education paid for by the employer;
  • Competitive group insurance plan for the hospitality and restaurant industry.

    • What you need to do :

    Please submit your application (cover letter and resume) to Gilles Dulude : <

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    We thank all applicants for their interest in this position. Only those selected for an interview will be contacted.

    Walter Hospitalité is a subsidiary of the Walter Group, a family-owned business that oversees investment units managed by talented and experienced teams. With a strong entrepreneurial tradition and a passion for gastronomy, Walter Hospitalité was launched in 2018 and operates in the hotel and restaurant sector, with a real estate division. To support its growth and development, our organization is always looking for new talent in Montreal. For more information about Walter Hospitality, visit  : www.groupewalter.ca

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