Posted June 4, 2026
Sous Chef
Auberge du Vieux-Port Nord · Quebec City, Quebec
On-siteFull-timeHospitality$60,000–$70,000/yr
A 48-room boutique hotel with a terroir-driven dining room in Old Quebec.
About the role
Second to our executive chef in a kitchen that takes Quebec terroir seriously — whole-animal butchery, a standing farm program, and a menu that changes with what arrives at the door. 50-seat dining room plus banquets. Sundays and Mondays off, all year.
What you'll do
- Run service in the chef's absence
- Manage prep lists, ordering, and inventory
- Train and schedule a brigade of eight
- Uphold food safety standards (MAPAQ)
What you'll bring
- 3+ years in a leadership kitchen role
- Formal training or equivalent experience
- Working French
- Calm leadership during full service
What's in it for you
- $60k–$70k + gratuity share
- Two consecutive days off, always
- Staff meals + hotel discounts
- Annual stage budget