Job Description

Le Maitre de Mont Tremblant is Hiring! Reporting to Executive Chef, you will be responsible for the preparation of the menu items and supervision of staff in the absence of the Sous Chef or Executive Chef. RESPONSIBILITIES Direct and participate in the preparation of menu items Stock and organize the workstation Prepare soups, stocks, and dressings Ensures levels of mise en place for the banquets are maintained Steam and saut\xc3\xa9 vegetables Roast, saut\xc3\xa9, steam, poach and grill meat and fish as required Prepare sauces for meat and pasta Organize and stock refrigerators with supplies Store and refrigerate reusable food in containers to prevent spoilage and contamination Maintain a clean and safe work area Cook and plate food for banquet functions Clean equipment and work surfaces Communicate changes in functions to various kitchen areas Ensure correct production counts prior to all functions Ensure that equipment is in working order and liaison with the Maintenance department for repairs Perform other tasks as assigned by Management QUALIFICATIONS & REQUIRED SKILLS Self-motivated, innovative problem solver, with proven leadership and communication skills Excellent Interpersonal Skills Minimum of 2 - 3 years of culinary experience, preferably in a resort or hotel setting Previous experience with banquet-style/large batch culinary operations and a la carte Post-Secondary courses related to hospitality or culinary arts an asset Ability to work well under pressure and independently A self-starter and team player Knife handling skills are required Able to work in high demand situations Ability to lift 50 lbs Able to work a variety of shifts, including days, evenings, weekends and holidays ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact jobs@clublink.ca if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.

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