Executive Chef

Location: Montreal, QC

Compensation: $90,000–$95,000 + bonus

Overview

Iconic, high-revenue French Brasserie in Montreal with live music and a large brigade seeks a hands-on Executive Chef to lead operations, elevate standards, and drive performance.

Key Responsibilities

• Lead all culinary operations with a strong presence in the pass

• Own financial performance: food cost, labor, productivity, KPIs

• Manage and develop a large brigade, including senior sous chefs

• Partner with ownership on menu direction and brand standards

• Ensure consistency and execution in a high-volume environment

• Drive operational improvements and evolve the concept

Qualifications

• Executive Chef or strong CDC ready for a #1 role

• High-volume experience with large teams (50+ preferred)

• Strong financial acumen (P&L, budgeting, cost control)

• Hands-on leadership style; service-driven

• Multi-concept or branded group experience a plus

• Bilingual (French/English) strongly preferred

• Must have legal right to work in Canada

Profile

• Operator-first leader: balances business discipline with kitchen presence

• Collaborative and brand-minded

• Change agent who can evolve an established concept

• Thrives in high-energy, guest-facing environments