Sous-Chef - Artefact

Company Description

The Saint-Antoine Inn, located in the heart of Quebec City's Old Port, is a luxury boutique hotel renowned for its historical charm and exceptional service. This unique establishment, a member of Relais & Châteaux, offers its guests an unforgettable experience thanks to its warm atmosphere, elegantly decorated rooms, and modern facilities. Awarded Two Michelin Keys, it stands out for its commitment to excellence and hospitality, making every stay a memorable moment.

Coteau is a distinguished restaurant awarded a Green Star by the Michelin Guide for its commitment to sustainable gastronomy.

Our cuisine evolves with the seasons and draws its inspiration from our territory. Our farm located on Île d'Orléans allows us to work directly with over 30 varieties of herbs, fruits, and organic vegetables, cultivated specifically for our kitchens.

This proximity to the producer, the product, and the season is at the heart of our identity. It allows us to offer authentic, precise, and contemporary cuisine, where each ingredient is chosen with intention and worked in respect of its origin.

We are proud to be one of the 580 Relais & Châteaux members, an international association of independent hotels and restaurants.

The Artefact Restaurant-Bar offers a unique experience where history, refinement, and conviviality meet. Featuring the archaeological remnants of Hunt's Island, the place offers a warm and intimate atmosphere. Our menu highlights local and seasonal products, including those from our Île d'Orléans garden. Whether it's for an aperitif, a delicious meal, a gourmet tea, or a signature cocktail, Artefact charms with its elegant and relaxed atmosphere.

We are looking for a new/motivated colleague who wishes to evolve in a dynamic environment where rigor, mutual aid, and the pleasure of doing things well are valued. In collaboration with the kitchen team, you will contribute to offering a memorable culinary experience to our guests.

Main Responsibilities

• Participate in the preparation, cooking, and assembly of dishes according to established standards;
• Ensure the setup of your workstation before each service;
• Collaborate with the chefs and members of the brigade to ensure an effective and quality service;
• Ensure the freshness, quality, and proper storage of food;
• Respect recipes, portions, and dish presentation standards;
• Maintain your workspace clean, organized, and safe;
• Apply food hygiene, sanitation, and safety standards;
• Participate in inventory management and report supply needs;
• Contribute to the smooth running of special events and periods of high traffic;
• Perform any other tasks that support the success of kitchen operations.

Qualifications

• DEP in culinary arts or equivalent relevant experience;
• Minimum of one year of experience in professional kitchens;
• Passion for cooking and well-executed work;
• Good ability to work in a fast-paced and high-pressure environment;
• Team spirit and positive attitude;
• Sense of organization, autonomy, and attention to detail;
• Punctuality, professionalism, and reliability;
• Ability to adapt and contribute positively to the team's dynamics.
• Additional Information