RESTAURANT MANAGER / ASSISTANT MANAGER / HEAD CHEF WITH MANAGEMENT POTENTIAL

RESTAURANT MANAGER / ASSISTANT MANAGER / HEAD CHEF WITH MANAGEMENT POTENTIAL

The Casse-Croûte du Pont-Noir, a family-owned business established in Mont-Saint-Hilaire since 1981, is looking for a key person to join its team.

We are seeking a field-oriented person with solid experience in the restaurant industry, capable of combining leadership, team management, and culinary skills.

The position is aimed at a person looking to evolve into a full restaurant manager role. Depending on your experience, you could join the team as a manager, assistant manager, or head chef with management responsibilities, with the possibility of evolving into full operational management.

What we offer

Full-time permanent position (30 to 35 hours/week) Base salary to be discussed based on experience Possibility of evolving into a full management position Training and mentoring with the owners Recognized family-owned business for over 45 years Stable work environment and dynamic team

Your responsibilities

Team and Human Resources Management

• Supervise, support, and motivate employees
• Participate in the training and integration of new employees
• Ensure compliance with directives, procedures, and requirements established by management to maintain consistent and effective operations
• Manage difficult situations with judgment and professionalism
• Maintain a positive and effective work environment
• Operations Management
• Ensure the smooth daily operation of the restaurant
• Organize team work and manage priorities
• Actively participate in kitchen and service operations
• Contribute to the standardization of work methods, recipes, portions, and operational procedures
• Participate in the implementation and monitoring of FoodCost to improve cost control
• Maintain quality, speed, and customer satisfaction standards
• Collaborate with owners to improve work methods
• Culinary, Production, and Hygiene
• Possess good culinary skills and practical experience in the kitchen
• Participate in the preparation, production, and quality control of food
• Ensure compliance with MAPAQ, hygiene, and sanitation standards
• Maintain kitchen cleanliness and organization standards
• Administration and Management
• Participate in ordering, inventory, and supplier tracking
• Perform cash register tracking and deposits
• Participate in the management of equipment, repairs, and building maintenance
• Contribute to cost control and operational improvement
• Desired Profile
• We are looking for a person who possesses:
• Significant experience in the restaurant industry

Experience in the kitchen and a good understanding of food operations

• Natural leadership and ability to motivate a team
• Ability to enforce rules with tact and professionalism
• Good judgment and autonomy in decision-making
• Sense of organization and responsibility
• Ability to manage human relations and unexpected situations

Ability to structure operations, implement effective work methods, and ensure compliance with established standards

Desire to invest long-term in an established business

Experience as a manager, assistant manager, team leader, or head chef is a valuable asset.

Send your resume to: info@pontnoir.ca

Join us in contributing to the next chapter of the Casse-Croûte du Pont-Noir's story!

Salary: $35,000 to $49,000 per year

Location: On-site