About this role
Welcome to Les ClandestinsLocated in the heart of Old Québec City, Les Clandestins is a new restaurant that transports guests into the mysterious and sophisticated world of the 1930s.
Our unique concept combines the elegance of a steakhouse, the rich flavors of charcoal-grilled cuisine, and the intimate atmosphere of a Prohibition-era speakeasy. From Thursday to Saturday, our restaurant comes alive with burlesque performances and an immersive dining experience.
We are looking for a passionate, creative, and experienced Executive Chef to lead our kitchen, build a strong culinary team, and play a key role in the opening and development of our restaurant.
Key ResponsibilitiesKitchen Leadership & Management
- Recruit, train, supervise, and motivate the culinary team.
- Oversee daily kitchen operations and ensure efficient service.
- Develop staff schedules and manage labor costs.
- Foster a professional, respectful, and collaborative work environment.
- Work closely with management to achieve operational and financial goals.
Culinary Development & Quality
- Develop, refine, and oversee breakfast, lunch, and dinner menus.
- Establish a strong culinary identity inspired by classic steakhouses and the Prohibition era.
- Supervise meat preparation and cooking techniques using our Pira charcoal oven.
- Ensure consistency, quality, and exceptional presentation of every dish.
- Create menus for dinner shows, private events, and special occasions.
Financial Management & Purchasing
- Monitor food costs, portion control, and waste reduction.
- Build and maintain strong relationships with suppliers.
- Oversee purchasing, inventory management, and product rotation.
- Develop standardized recipes and detailed costing sheets.
- Participate in budgeting and profitability planning.
Food Safety & Operations
- Ensure compliance with MAPAQ food safety and sanitation regulations.
- Maintain kitchen equipment and oversee proper usage.
- Optimize kitchen workflows and operational efficiency.
- Coordinate with the front-of-house team to deliver seamless service.
Qualifications
- Minimum 5 years of professional kitchen experience, including at least 2 years in a leadership position.
- Experience in a steakhouse, grill-focused restaurant, or fine dining establishment is strongly preferred.
- Excellent knowledge of meat cuts, preparation techniques, and cooking temperatures.
- Experience with a Pira, Josper, or similar charcoal oven is an asset.
- Strong leadership, organizational, and financial management skills.
- Ability to manage a kitchen team during high-volume services.
- Creativity, attention to detail, and a commitment to culinary excellence.
- Excellent communication and problem-solving skills.
- Previous restaurant opening experience is a significant asset.
What We Offer
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